Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.



Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.