Mary & Martha's Kitchen Recipe

Category	Regional Cuisine
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Nuernberger Rostbratwuerste Recipe 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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<h1>Nuernberger Rostbratwuerste</h1> <h2>Recipe</h2><p> <P>500 g Pork (not too fat) <P>150 g Veal <P>1/4 ts Finely chopped caraway seed <P>(not ground) 1/4 ts Nutmeg <P>1/2 ts Marjoram <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Nuernberger_Rostbratwuerste/29046/' title='Nuernberger Rostbratwuerste Recipe'>Nuernberger Rostbratwuerste Recipe</a></div>

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