Nuernberger rostbratwuerste

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 ¼". The bratwurst tastes best when browned on all sides over charcoal.
3. Excellent with sauerkraut and a german country style rye bread.
4. As a drink to go with it, a hearty beer is recommended.