Side Pannel
Nuernberger Rostbratwuerste
Nuernberger Rostbratwuerste
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Meat, German
Ingredients List
- 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
Directions
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.
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.
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