Bifteki Bratwurst

Ingredients for 12 servings:

• 1,000 g pork shoulder
• 750 g pork belly, fatty
• 1 large onion(s)
• 2 cloves garlic
• 2 bunch parsley, flat
• 400 g feta cheese
• 10 g white pepper
• 15 g sea salt
• 2 organic lemons, zest
• 1 pork intestine, caliber 28\30 – for 12 portions approx. 3-3.5 meters

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Make your own sausage

Cut the pork shoulder and pork belly (without rind) into approximately 3 cm pieces and freeze for 30 minutes. Meanwhile, cut the onion and garlic into medium-sized pieces. When the meat is slightly frozen, first press it through the coarse disk of the meat grinder. Occasionally mix the finely chopped onion and garlic between the pieces to ensure they are finely ground even in the meat grinder. Now lightly roast the white pepper in a pan without oil, then grind it with the sea salt in a mortar and pestle until finely powdered and add to the meat mixture. Then pass the mixture through the fine disk of the meat grinder again. Finely chop the parsley and feta and add to the meat mixture along with the lemon zest. Mix this mixture thoroughly and thread the casing onto the cornucopia. Please ensure that the sausage horn is completely filled before tying the casing to prevent air from getting into the sausage. Fill the casing with the mixture and place it in a circle, ideally on a large board. When the sausage mixture is running low, tie a knot at the end of the casing. Now twist the sausages to the desired length. Make sure to twist the sausages alternately in opposite directions. Four to five twists are sufficient. This prevents the sausages from unraveling. They can now be grilled or frozen immediately.