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Nuernberger rostbratwuerste

Yield: 6 servings

Ingredients:

• 500 g Pork (not too fat) 1/2 ts Marjoram
• 150 g Veal Salt to taste
• 1/4 ts Finely chopped caraway seed Natural sausage casing (not ground) Ca. 1/2" diameter
• 1/4 ts Nutmeg

Instructions:

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 3 1/4". 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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