German Homemade Bratwurst With Sweet Chestnuts And Mash
nuts, sausage
500 gm pork; lean
250 gm pigďs fat (fetter speck)
1 salt
1 black pepper
1 majoram
1/8 liter dry whitewine
1 sausage skin; from pig ask the butcher
1 milk
1 fat for frying
500 gm sweet chestnuts
1 tablespoon sugar
100 gm butter
This recipe is from the region "Rheinpfalz". The people over there think they make the tastiest sausages of the world. Mince pork with pigďs fat. Season with salt, pepper and majoram. Knead well. Slowly add the whitewine. Add a little water so that the mixture becomes smooth.
Fill into the cleaned pigďs guts and tie up. Turn the sausages quickly in milk and fry them in margarine from all sides very brown.
Peel the chestnuts. Boil the chestnuts for about 10 minuts. Cool down in cold water. Rub off the skins with a cloth. Slowly boil the chestnuts in some water with sugar and butter added until cooked. They must not be cooked too soft, as they fall apart when they are overdone. Drain and serve with the Bratwurst.
Serve with mashed potatoes.
Have a Pflzer Whitewine with it, for example a Kerner. Posted by Anne Caldas in April 1997.
From: Anne Caldas Date: 26 Apr 97 National Cooking Echo Ä
Yield: 1 recipe