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Ready Reference Historic Recipe File: Bratwurst

Wisconsin is famous for many things: cheese, breweries, motorcycles, and of course, bratwurst! Although Sheboygan holds the title of "Bratwurst Capital of the World," Milwaukee is home to many connoisseurs of this German sausage. If you have ever wanted to make your own brats, here is what you need to know. Taken from MPL's Ready Reference Historic Recipe File, this recipe for broiled bratwurst was published in the January 19, 1967 edition of the Milwaukee Journal.



1/2 pound fresh veal
1 pound pork loin
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon mace
pork casings

Combine all ingredients; put through grinder three times. Mix with 1/2 cup water; fill pork casings. To serve, prepare broiled bratwurst. Broiled bratwurst: Cover bratwurst with hot water. Bring to a boil and remove from heat immediately. Let stand in hot water a few minutes until firm. Drain; dip bratwurst into milk. Place in broiler and cook until golden brown under low to moderate heat. Serves four.


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Mario Kaviar:


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