Nuernberger rostbratwuerste

6 servings

Ingredients

Quantity Ingredient
500 grams Pork (not too fat)
150 grams Veal
¼ teaspoon Finely chopped caraway seed
(not ground)
¼ teaspoon Nutmeg
½ teaspoon Marjoram
Salt to taste
Natural sausage casing,
Ca. 1/2\" diameter

Directions

Coarsely chop the pork and veal on a cutting board (should be a bit coarser than ground meat), combine with caraway seed, nutmeg, marjoram and salt. Fill into the carefully cleaned sausage casing; twist casing to form a sausage every 3¼". The bratwurst tastes best when browned on all sides over charcoal. Excellent with sauerkraut and a German country style rye bread. As a drink to go with it, a hearty beer is recommended.

From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980, ISBN 3 8003 0147 4, translated for you by Volkhart Baumgaertner

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