Feed Me That logoWhere dinner gets done

Title: Nuernberger Rostbratwuerste
Categories: Pork German
Yield: 6 Servings

500gPork (not too fat)
1/4tsFinely chopped caraway seed
  (not ground)
  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