Nuernberger Rostbratwuerste
(Nuremberg Grilled Sausage) Recipe

Origin: Germany Period: Traditional

Ingredients:

500g pork (not too fatty)
150g veal
1/4 tsp caraway seed, finely chopped
1/4 tsp freshly-grated nutmeg
1/2 tsp marjoram
salt, to taste
1 natural sausage casing (about 12mm diameter)

Nuernberger Rostbratwuerste
(Nuremberg Grilled Sausage) Preparation:

Method:

Place the pork and veal on a cutting board and coarsely chop (you're aiming for a texture a little coarser than minced meat). Turn into a bowl and mix with the caraway seeds, nutmeg, marjoram and salt. Stir thoroughly to combine then soak, rinse and wash your sausage casings. Stuff the meat mix into the cleaned casings and tiwst to form a sausage about every 9cm.

This form of bratwurst is designed to be roasted or grilled and tastes best if cooked over charcoal, so it's a wonderful barbecue sausage. Traditionally it's served with sauerkraut and home-made or country-style rye bread.

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