Meats and Sausages
Kalbsbratwurst (Veal Bratwurst)
Kalbsbratwurst is all veal medium coarse grind German bratwurst. The sausage can also be finely ground with 3 mm (1/8") plate.
| Meats | Metric | US |
|---|---|---|
| Veal, lean with little connective tissue | 500 g | 1.10 lb |
| Veal, veal belly and fat trimmings | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Mace | 1.0 g | 1/2 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Water | 30 ml | 2 Tbsp |
Instructions
- Grind meat through 5 mm (1/4") plate.
- Mix with all ingredients and water.
- Stuff into 30 mm pork casings forming 15-20 cm (6-8") links.
- Scald in hot water at 80° C (176° F) for 30 minutes.
- Refrigerate.
