German Bratwurst Homemade: Pork and Veal Sausage

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 (washed and dried)

Combine all ingredients; put through grinder 3 times. Mix with about 1/2 cup water; fill pork casings.

BROILED BRATWURST: Cover bratwurst with hot water. Bring to a boil and remove from heat immediately. Let stand in the hot water a few minutes until firm.
Drain; dip bratwurst in milk. Place in broiler and cook until golden brown under low to moderate heat. Serves 4.

Luchow's German Cookbook