Recipe - Nuernberger Rostbratwuerste

500 g Pork (not too fat)
150 g Veal
One fourth teaspoon Finely chopped caraway seed
(not ground)
One fourth teaspoon Nutmeg
One half teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini