*  Exported from  MasterCook  *
 
                        NUERNBERGER ROSTBRATWUERSTE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast                        Meats
                 German                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  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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