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Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage)

Nuernberger Rostbratwuerste (Nuremberg Grilled Sausage) is a traditional German recipe for the classic home-made pork and veal sausage flavoured with spices and marjoram that is traditionally cooked over charcoal and served with sauerkraut. The full recipe is presented here and I hope you enjoy this classic German version of: Nuremberg Grilled Sausage (Nuernberger Rostbratwuerste).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

12

Rating: 4.5 star rating

Tags : Spice RecipesPork RecipesBeef RecipesGermany Recipes


Ingredients:

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

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 twist 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.