Summer is time for Brats...
One of the fresh sausage recipes that I have been working on is Bratwurst. Chris makes a great recipe with red cabbage, beer and brats. The recipe below is my latest rendition. You will notice that there is no caraway seeds in this recipe. I just don't like the flavor of caraway so I adapted them out. If you like caraway, add it at your own risk... Also note that you can substitute pork for veal if you don't want to spend the money on veal or feel bad about eating veal. I use straight up veal and enjoy it.
2 1/2 lbs boneless veal shoulder
1 tsp kosher salt
2 tsp fresh ground white pepper
1/2 tsp dried marjoram
1/4 tsp ground allspice
1/2 tsp ground mace
1/2 tsp dried ginger
1/4 cup powered milk
1. Grind the veal through 5/16 inch plate
2. Mix all the spices and the powered milk together in a small bowl
3. Mix the ground veal with the spice mix
4. Stuff into medium hog casings
5. Refrigerate or freeze for storage
NOTE: If you don't want to stuff the sausage into casings, I have made them into small meatballs. This works great for braising, but not for grilling.