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.

MeatsMetricUS
Veal, lean with little connective tissue500 g1.10 lb
Veal, veal belly and fat trimmings500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Water30 ml2 Tbsp
Instructions
  1. Grind meat through 5 mm (1/4") plate.
  2. Mix with all ingredients and water.
  3. Stuff into 30 mm pork casings forming 15-20 cm (6-8") links.
  4. Scald in hot water at 80° C (176° F) for 30 minutes.
  5. Refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages