Categories: Pork/ham, German, Veal 
      Yield: 6 servings 
  
    500 g  Pork (not too fat)                1/2 ts Marjoram 
    150 g  Veal                                     Salt to taste 
    1/4 ts Finely chopped caraway seed              Natural sausage casing, 
           (not ground)                             Ca. 1/2" diameter 
    1/4 ts Nutmeg                          
  
  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