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.

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
  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.

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