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Nuernberger Rostbratwuerste

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      Title: NUERNBERGER ROSTBRATWUERSTE
 Categories: Breakfast, Meats, German, Ethnic
      Yield: 6 Servings
 
    500 g  Pork (not too fat)
    150 g  Veal
    1/4 ts Finely chopped caraway seed
           (not ground)
    1/4 ts Nutmeg
    1/2 ts Marjoram
           Salt to taste
           Natural sausage casing,
           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
 
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