Grilled Pork Bbq
Description
This American main features White bread with no crust, Milk, Veal, Pork with some fat, Salt. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Soak the bread in the milk for 10 minutes. Then drain, reserving the milk. Grind the bread, veal, and pork in a food processor, in batches if necessary, until emulsified. They can also be coarsely ground in a meat grinder for a more unusual, but still authentic bratwurst. Stir the salt, pepper, mace, and marjoram into the milk, then stir or process the milk into the meats. Stuff firmly into prepared hog casings and tie off in 4" lengths. It is easier to stuff the casings if you let the mixture stiffen, covered, in the refrigerator for 1 to 2 hours, but not essential. Prick any air pockets with a pin. Poach the sausages for 20 minutes. You can eat them right away, or you can fry them in butter over low heat until browned all over. You can also barbecue or grill them raw. Never fry the sausages until you're ready to eat them. Raw sausages can be refrigerated for 2 to 3 days, poached will keep for 1 week. They can also be frozen, raw or poached, for up to 3 months. From 'The Savory Sausage: A Culinary Tour Around the World'
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minced fresh marjoram
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1818.1kcal
- % Daily Value *
- Total Fat 92.9g143%
- Saturated Fat 33.4g167%
- Cholesterol 643.4mg215%
- Sodium 5480.2mg229%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 0.5g2%
- Sugars 3.0g
- Protein 218.9g438%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, bbq, blending, bread, casings, crumbled, crust, dried, fat, frying, grilled, grilling, hog, mace, main, milk, pepper, pork, prepared, salt
