Recipe for Chicken Bratwurst


3 feet small hog or sheep casings
3 lb chicken meat, 15% fat
1/2 teaspoon allspice
3/4 teaspoon caraway seeds, crushed
3/4 teaspoon dried marjoram
1 teaspoon fine grind white pepper
1 teaspoon salt, to taste


Grind meat through the fine disk; mix with remaining ingredients and chill in refrigerator 30 minutes. Run thru fine disk again. Prepare casings and stuff. Refrigerate up to two days or freeze.

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