I have had them translated by a German exchange student that Lived with my daughter a couple years ago while she was going to school here. I have not made any not the 3 here, But thought I would share with everyone on SMF. Rich- https://statich.smokingmeatforums.com/6/68/684a21d0_GermanRecipes.zip Fleischermeister Otto Valten (Stadtilm) Ingredients: 3 kg Veal 1 kg Kammspeck (Couldn't find the translation) Pretty sure this means Rindless Bacon 1 kg Pork cheek 1 kg Pork belly (marbled) 2 kg Pork shoulder 6 – 10 Eggs 1 l Milk Spices: 200 g Salt 30 g Pepper 10 g Caraway 8 g Nutmeg Directions: Put the veal through the 1 mm disk of the meat grinder. Combine the eggs and milk with the meat and knead. If it is necessary add liquid. Add the spices. Grind the rest of the meat with the 3 mm disk and combine it with the veal mixture. Fill the finished meat mixture into 30/32 pig intestines about 20 cm long. Grill the sausages over charcoal. Fleischermeister Herbert Tatzel (Arnstadt) Thüringer Rostbratwurst, 20 sausages Ingredients: 1 kg Pork belly 1 kg Pork shoulder 4 eggs 6 m intestine Milk and breadcrumbs if necessary Spices: 36 g Salt 5 g Pepper Pinch of caraway (ground) Pinch of nutmeg (ground) 1/2 garlic clove (crushed) Directions: Cube the meat and add the spices and eggs. Grind the mixture. If the mixture is to liquid add breadcrumbs. The mass should have the consistency of cotton. A little milk improves the softness. Rinse the intestines twice with luke-warm water. Hatmut Böhm (Deuben Sachsen-Anhalt) Bratwurst nach Art des Hauses, 40 sausages Ingredients: 3 kg Pork shoulder 1 kg Pork belly 6-7 eggs 6 soaked bread rolls 1 1/2 cups condensed milk Spices: 70 g Salt 25 g Pepper 10 g Mustard seed 10 g Caraway Sweet marjoram Wild garlic 1 Tsp Sugar Directions: Cut the meat into strips and combine with the remaining ingredients and spices. Grind the mixture with the 3 mm or 4 mm disk. Add the condensed milk and knead it until it's soft. Fill the pig intestines (25-30 mm) with the mixture.