Nuernberger Rostbratwuerste

• 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

1. 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.
2. Fill into the carefully cleaned sausage casing; twist casing to form a sausage every 3 1/4 inches.
3. The bratwurst tastes best when browned on all sides over charcoal.
4. Excellent with sauerkraut and a German country style rye bread.

veal, caraway seeds, nutmeg, marjoram, salt, sausage casing natural

Taken from recipeland.com/recipe/v/nuernberger-rostbratwuerste-40852 (may not work)