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
