Categories: Breakfast, Meats, Main dish 
      Yield: 1 servings 
  
      3    Feet small (1-1/2-inch 
           -diameter) hog casings 
  1 1/2 lb Lean pork butt, cubed 
      1 lb Veal, cubed 
    1/2 lb Pork fat, cubed 
    1/4 ts Ground allspice 
    1/2 ts Crushed caraway seeds 
    1/2 ts Dried marjoram 
      1 ts Freshly ground white 
           -pepper 
      1 ts Salt, or to taste 
  
  "Bratwurst resembles plump hot dogs. This recipe makes three pounds." 
  1. Prepare the casings. 
  2. Grind the pork, veal, and pork fat separately through the fine 
  blade of the grinder. 
  3. Mix the ground meats and grind again. 
  4. Add the remaining ingredients to the meat mixture and mix 
  thoroughly. 
  5. Stuff the mixture into the casings and twist off into four- or 
  five-inch lengths. 
  6. Refrigerate for up to two days. The bratwurst can be pan fired or 
  grilled over charcoal.