Title: German Homemade Bratwurst with Sweet Chestnuts and Mash
Categories: German Sausage Nut
Yield: 1 Recipe

500	g	Pork; lean
250	g	Pigïs fat (Fetter Speck)
		Salt
		Black pepper
		Majoram
1/8	l	Dry Whitewine
		Sausage skin; from pig ask the butcher
		Milk
		Fat for frying
500	g	Sweet chestnuts
1	tb	Sugar
100	g	Butter

This recipe is from the region "Rheinpfalz". The people over there think they make the tastiest sausages of the world. Mince pork with pigïs fat. Season with salt, pepper and majoram. Knead well. Slowly add the whitewine. Add a little water so that the mixture becomes smooth.

Fill into the cleaned pigïs guts and tie up. Turn the sausages quickly in milk and fry them in margarine from all sides very brown.

Peel the chestnuts. Boil the chestnuts for about 10 minuts. Cool down in cold water. Rub off the skins with a cloth. Slowly boil the chestnuts in some water with sugar and butter added until cooked. They must not be cooked too soft, as they fall apart when they are overdone. Drain and serve with the Bratwurst.

Serve with mashed potatoes.

Have a Pf„lzer Whitewine with it, for example a Kerner. Posted by Anne Caldas in April 1997.

From: Anne Caldas Date: 26 Apr 97 National Cooking Echo Ä

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