Nuremberg-style bratwurst

Ingredients for 1 servings:

• 700 g pork belly, fat
• 300 g beef, lean
• 20 g salt (table salt)
• 5 g pepper, white, ground
• ½ g ginger, freshly grated
• ½ g mace
• 8 g marjoram, shredded
• 5 g coriander
• 1 egg yolk
• 1 dashes lemon juice

Instructions

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

Bratwurst snails. You will need 5 sheep casings 18-20

First, soak the sheep’s oyster mushrooms in warm, almost hot water. This will significantly improve the threading process later. Now, roast fresh coriander seeds in a pan. This is essential for the delicious flavor. Then, grind the roasted seeds in a mortar and pestle. Now, grind the meat through the small grinder. Blend about 1/3 of the sausage meat in a food processor and grind until finely ground. Add all the spices and mix the mixture, season to taste, then add the egg white and a squeeze of lemon juice. Mix again, then fill the sausage stuffer with the sausage meat. Thread the oyster mushrooms and begin stuffing. If you only have a sausage stuffer, like me, you’ll need a helper for this process—a crank handle, because the force required is almost insurmountable. One more tip for threading the oyster mushrooms: be sure to soak them for a long time and coat the beginning of the nozzle well with cooking oil. Only then will the exercise succeed. Here’s a tip for twisting: simply press down on the sausage with your thumb every 10 cm, and when a length is ready, twist at those points. This way, you can make delicious sausages in a reasonable amount of time. If you like, you can stuff the sausages a little longer and then shape them into sausage rolls, securing them with wooden skewers. It’s a hell of a job, only for connoisseurs, not barbarians. Because egg is used to bind them, consume the sausages within 24 hours. Or vacuum-pack them and store them in the freezer.