Nut Biscuits
INGREDIENTS:
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
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.