500 g  Pork (not too fat)

    150 g  Veal

    1/4 ts Finely chopped caraway seed

           (not ground)
    1/4 ts Nutmeg

    1/2 ts Marjoram

           Salt to taste
           Natural sausage casing,
           Ca. 1/2" diameter
  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