500 g Pork (not too fat)
150 g Veal
1/4 ts Finely chopped caraway seed
(not ground) 1/4 ts Nutmeg
1/2 ts Marjoram
Salt to taste Natural sausage casing, 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. As a drink to go with it, a hearty beer is recommended. From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980, ISBN 3 8003 0147 4, translated for you by Volkhart Baumgaertner