| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
Breakfast, Meats, German, Ethnic |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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