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Author Notes: We have Bratwurst once a year, every year, at our family picnic and it is awesome. I wanted to make it from scratch, but with no sausage making device at my disposal I had to get creative. Behold the Bratball Sub. —JennRehm
- 2 pieces white bread torn into pieces
- .5 cups milk
- 2 pounds ground pork
- 1 pound ground veal
- 2 teaspoons sugar
- .5 tablespoons ground coriander
- .5 tablespoons ground sage
- .5 teaspoons smoked sweet paprika
- .5 teaspoons nutmeg
- .5 teaspoons mace
- 2 teaspoons salt
- .5 teaspoons pepper
- 1 whole egg, beaten
- Preheat oven to 400 degrees F
- Mix the milk and the torn up bread in a small bowl. Let soak.
- Hand mix together pork, veal, sugar, coriander, sage, paprika, nutmeg, mace, salt, and pepper. Mix in egg and bread.
- Shape into meatballs (approximately 24) and place on an ungreased sheetpan.
- Place into preheated oven for 20 minutes or until cooked through and light brown.
- Serve on a crusty sub roll with mustard and sauerkraut.
- This recipe was entered in the contest for Your Best Meatballs
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