Thank you for your reply. I guess I could use regular pork shoulder and a lean beef steak I'm some type for the veal. Correct?

Good afternoon. I bought the book home production of Quality Meats and sausages. I want to make the bratwurst recipe in the fresh sausages chapter 13. It calls for pork and veal. My question is no fat added? Lean pork and veal? Just don't want to screw it up! Thanks for your help, Stan