Nuernberger Rostbratwuerste
Yield
6 servingsPrep
15 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
pork
not too fat |
|
| 150 | grams |
veal
|
|
| ¼ | teaspoon |
caraway seeds
finely chopped |
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
sausage casing
natural, 1/2 inch diameter |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
pork
not too fat |
|
| 1.5E+2 | grams |
veal
|
|
| 1.3 | ml |
caraway seeds
finely chopped |
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
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 3¼ inches.
The bratwurst tastes best when browned on all sides over charcoal.
Excellent with sauerkraut and a German country style rye bread.
