Bratwurst roll

Ingredients for 1 servings:

• ½ kg pork shoulder
• ½ kg pork belly, without rind
• 20 g salt
• 1 ½ cloves garlic
• 1 g nutmeg
• 1 g coriander
• ½ g caraway, ground
• 13 g sweet paprika powder
• 2 g paprika powder, hot
• 2 g black pepper, ground
• 10 g carbonated mineral water
• n. B. Intestine (24/26 kidneys)

Instructions

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

Cut the meat into pieces suitable for grinding, season, and grind using a 3-inch grinder. Then knead with the mineral water until cohesive. Fill the sausage meat into 24/26 sausage meatballs, which are not twisted at first, but rolled up into a spiral in a suitably sized pot (this ensures consistent measurements). The sausage spiral is then removed and secured with two wooden skewers by pushing the skewers crosswise through the sausage spiral from the outside. I place the pot filled with hot water and the sausage in the preheated preserving machine and simmer it at 75/80°C for about 30 minutes. This makes the sausage spiral firm, and you can cook it without wooden skewers if you want. However, you should use wooden skewers for grilling, as this makes it easier to turn the sausage spiral.