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LOCATION: Recipes >> Preserving Meats >> Bratwurst 03

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Sheboygan Bratwurst Sausage
Yields: 3 lbs

1 1/2 lbs pork butt
1/2 lb chicken thighs
1/2 lb beef
1/2 lb pork back fat
1 tbsp salt
1 tsp sugar
1 tsp fresh ground pepper
1 tsp ground mace
1 tsp ground caraway
1/2 tsp ground ginger
1/2 cup milk

medium hog casings

Mix the meats, fat, and seasonings in large bowl. Grind finely
through 1/8 inch plate. Add milk and knead till spices are mixed
well into meat.

Stuff into casings and tie into 5 inch links. Leave raw or poach
20 minutes before storing.

Keeps 3 days refrigerated or 2 months frozen.

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