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Nuernberger Rostbratwuerste

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

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.

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