A 16th century German sausage recipe from the 1553 cookbook written by Sabina Welserin.
Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst. (Sabina Welserin 25)
We ground pork shoulder and bacon and mixed it with ground beef. The ground meat was seasoned with sage, marjoram, garlic, salt, pepper, and stuffed into natural casings. The sausages were boiled until no longer pink and then browned in a frying pan.
Das Kochbuch der Sabina Welserin (c. 1553), Translated by (c) Valoise Armstrong 1998