Bratwurst with Mediterranean spices

Ingredients for 4 servings:

• 1 kg boneless pork shoulder or rump
• 75 g feta cheese
• 50 g pitted olives
• 4 g oregano, dried
• 16 g salt
• 2 g ground pepper
• ½ g garlic granules
• 50 ml carbonated mineral water
• Intestine in caliber 28/30

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

I wanted to try a slightly different flavor for the barbecue season. The result went well with antipasti, among other things. You need a good 2 m of pork casing for every kg of meat. Remove the skin from the meat and cut it into large pieces. Put the pieces of meat through the meat grinder together with the olives and the feta (very coarse slice). Then process the mince with the spices and mineral water until you get a smooth mixture. Put the produced sausage meat into a sausage stuffer and fill the casing to the desired thickness using the large nozzle. Put the finished sausages straight onto the barbecue or freeze them. The sausage meat is also great for making preserving jars. To do this, leave out the casing, of course, and boil the mixture in the sealed jars for 2 hours at 95°C.