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Oma's Feine Bratwurst (Oma's fine bratwurst)
This recipe is out of Henriette Davidis' cookingbook (my mother owns a firstedition issue, and it's great) from 1843
On 4 pound not to fatty, finely chopped pork give 4 loth (1 loth = 14,5 gramms) white bread that has been soaked in water and pressed out. To it ass 2 finely chopped sautéed (in butter) shalotts, 1/4 melted butter (sieved), salt, crushed tips of cloves, black pepper, some lemonzest, some nutmeg and 6 eggs.
Stir well and stuff into intestines.
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Rostbratwurst (another variety, Rost means either Roast (old German form) or a sort of grid things are fried on over a fire, or Rust
)300 g lean beef; 500 g lean pork;
200 g Bacon from the shoulder or very fat Bacon from the belly without the rim (both pork);
20 g salt (1 slightly heaped Tbs) ;
1 /2 Tbs. white pepper; 1 Teaspoon (caraway?) ;
1/2 teaspoon nutmeg
Grind the meat through the 8mm holes (I hope you know what I mean).
Add the spices and salt and work through it for 5 minutes.
Fill into intestines.
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Grobe Bauernbratwurst (coarse/rough bratwurst farmers style)
500 g lean pork from shoulder or leg
300 g lean beef
200 g Bacon/Ham from shoulder or fat belly (Pork again)
20 g salt (1 slightly heaped tbs.)
1/2 Tbs white pepper, crushed mixed pepper , 1 /2 Teaspoon ground nutmeg
1 tsp. Majoran , 1 Tsp lemonzest , 1 Tbs. Milk
Grind the meat through 10-13 mm holes.
Mix up with the spices, salt and milk to a desireably smooth mixture.
Stuff into intestines
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Kräuterbratwurst (Bratwurst with Herbs)
400 g lean beef, 400 g lean pork from shoulder or leg
200 g Bacon from shoulder or belly (without the rim, both pork)
20 g Salt
1 Tbs ground white pepper ,
1 Tsp. Thyme , 1 tsp. Majoran , 1 /3 Tsp. ground pimento ,
1 pinch cinnamon
Grind the meat through the 8mm holes.
Mix up spices and salt and pour over the ground meat and mix well for 5 minutes
Fill into intestines.
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Thüringer Rostbratwurst (this might be the one you're thinking of shadows)
600g lean pork from the shoulder
400g fat pork from the belly
20g Salt
1 tbs. white, ground pepper
1 heaped teaspoon caraway (?)
1 small egg
100 ml Milk
Turn meat through a 8mm grinder, add cool milk, egg and spices and mix well. Fill into intestines and turn into 20cm long sausages
(comin' fae Düsseldorf an' aw!) 
have it shipped in from France...