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500 g Pork; lean
250 g Pigïs fat (Fetter Speck)
Salt
Black pepper
Majoram
1/8 l Dry Whitewine
Sausage skin; from pig
- ask the butcher
Milk
Fat for frying
500 g Sweet chestnuts
1 tb Sugar
100 g Butter
This recipe is from the region "Rheinpfalz". The people over there
think they make the tastiest sausages of the world. Mince pork with
pigïs fat. Season with salt, pepper and majoram. Knead well. Slowly
add the whitewine. Add a little water so that the mixture becomes
smooth.
Fill into the cleaned pigïs guts and tie up. Turn the sausages
quickly in milk and fry them in margarine from all sides very brown. ,br>
Peel the chestnuts. Boil the chestnuts for about 10 minuts. Cool down
in cold water. Rub off the skins with a cloth. Slowly boil the chestnuts
in some water with sugar and butter added until cooked. They must not be
cooked too soft, as they fall apart when they are overdone. Drain and
serve with the Bratwurst.
Serve with mashed potatoes.
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