Nuernberger Rostbratwuerste
pork, veal
500 gm pork (not too fat)
150 gm veal
1/4 teaspoon finely chopped caraway seed
1 (not ground)
1/4 teaspoon nutmeg
1/2 teaspoon marjoram
1 salt to taste
1 natural sausage casing,
1 ca. 1/2 diameter
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
Yield: 6 servings