Title: Nuernberger Rostbratwuerste
Categories: Pork German
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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