Thuringian-style bratwurst

Ingredients for 1 servings:

• 750 g pork shoulder
• 250 g bacon, raw, fatty, unsalted and not smoked
• 1 egg(s)
• 50 ml milk
• 1 onion(s)
• 1 garlic clove(s)
• 4 stalks marjoram, alternatively spice mix
• 1 tsp, leveled salt and pepper
• 3 casings for bratwurst

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

homemade, makes 12 sausages

Roughly dice the meat and bacon and run them through the coarse disk of a meat grinder. Whisk the egg with the milk and pour it into the mixture. Peel the onions and garlic, tear off the marjoram leaves, or use the seasoning mix. Chop everything very finely and add it to the mixture. Season generously with salt and pepper, and mix well. Thread the well-soaked casing onto the sausage nozzle of the meat grinder and tie the end. Carefully, but not too tightly, stuff the sausage mixture into the casing. Tie the sausages every 20 cm. This should make about 12 sausages.