K..I downloaded this recipe off of a sausage recipe website years ago, and I don't think it is around anymore...which sucks because I had downloaded the entire website and lost my hard drive about a week ago...fortunately I kept a printed copy of this one in my
2.5 lb lean veal
2.5 lb lean pork
1t. white pepper
1.5 c cold water
1.5 t mace
1 c fine bread crumbs
1/2c cold milk
1.5 t nutmeg
a variation, 2 t sage can be substituted for the mace and nutmeg..but i've never tried it...would be a nice mild breakfast sausage..
Cube the meat, mix together and grind twice, medium grind
add mace nutmeg salt and pepper, mix well and grind a third time.
combine with the bread crumbs, add milk and beat until fluffy, adjust the consistency by adding water as desired.
Stuff into appropriately sized casings..1" or 1.5" is my preference..and tie.
must be used fresh, but can be frozen, although freezing makes it taste funny..and it won't freeze for long.
Can be dipped in milk and broiled or grilled, or may be fried lightly in butter...best served on Broechen (SP) rolls..
I sometimes simmer gently in beer until cooked through, then saute for browning.
and of course..you can smoke them...hmmm...might be good to get a shallow pan of beer simmering in a hot smoker and drop the brats in for a hot fast smoke...this sausage is fairly delicate, so it won't take much smoke.