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Nuernberger Rostbratwuerste



6 Servings
500 g pork (not too fat)
150 g veal
1/4 t finely caraway seed,Chopped
1 (not),Ground
1/4 t nutmeg
1/2 t marjoram
1 salt,To Taste
1 natural sausage casing
1 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.













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