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