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Nuernberger rostbratwuerste
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| Artist: |
_ |
| Categories: |
Ethnic, German, Meats, Sausages, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 500
| grams | Pork (not too fat) | | 150
| grams | Veal | | 1/4
| tsp | Finely chopped caraway seed | | | (not ground) | | 1/4
| tsp | Nutmeg | | 1/2
| tsp | Marjoram | | | Salt to taste | | | Natural sausage casing | | | Ca. ? diameter |
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Procedures:
| 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 ?. | | 3 | The bratwurst tastes best when browned on all sides over charcoal. | | 4 | Excellent with sauerkraut and a german country style rye bread. | | 5 | As a drink to go with it, a hearty beer is recommended |
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