So I'm looking to make Brauts from the Kutas book and I ahve 2 questions:
1) the recipe calls for "Lean pork trimmings" along with a butt and veal. What would qualify for lean pork trimmings?
I read this thread : http://www.smokingmeatforums.com/forum/thread/69582/pork-trimming
but I'm wondering what I'll get if I go to the grocery store butcher and ask.
2) the recipe (on page 195 of the altest edition) is for an emulsified version of brauts, but he talks about a chunky version. to make the chunky version would I just grind, and mix in ingredients?
Thanks for the help, especially on the trimmings.
Casings jsut arrived so I'm waiting for time (on call this weekend), my BBQ, and some silicone spray to start this sausage thing off!
Also Mace.... I forgot to order mace, HEH!