Nuernberger Rostbratwuerste

20 minutes Prep: 15 minutes Cook: 0 minutes

217 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

500	grams	pork	not too fat
150	grams	veal
1/4	teaspoon	caraway seeds	finely chopped
1/4	teaspoon	nutmeg
1/2	teaspoon	marjoram
1	x	salt	to taste
1	x	sausage casing	natural, 1/2 inch 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 inches.

The bratwurst tastes best when browned on all sides over charcoal.

Excellent with sauerkraut and a German country style rye bread.

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Nutrition Facts

Serving Size 109g

Amount per Serving

Calories 217 43% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 91mg	30%
Sodium 70mg	3%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 29.0g	58%

Vitamin A	0%		Vitamin C	0%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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by Laurie

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Member Review

Seafood Gumbo From the New Basic's Cookbook

This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

Reviewed by lawdeedee