grilled sausage

Ingredients for 8 servings:

• 1,500 g pork (pork shoulder or rump)
• 500 g bacon, raw
• 2 eggs, cold
• 100 ml milk, cold
• salt and pepper
• 1 large onion(s), finely chopped
• 1 clove(s) garlic, squeezed
• marjoram
• Garlic

Instructions

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

Make your own Thuringian-style Bratwurst

Also, 20 casings, approximately 20 mm long (salted, cured, then soaked in hot water for 1 hour). Mince the pork and raw bacon using the coarse disk of a meat grinder. Add the milk and cold egg to the mixture, then add the spices to taste. Mix everything thoroughly, including the finely chopped onion; garlic is a matter of taste. Meanwhile, soak the casings well in hot water. Then screw the appropriate sausage nozzle onto the meat grinder. Thread on the casings, tying a knot at the end. Pour in the sausage mixture and slowly twist, filling the casings evenly. Twist briefly after about 20 cm and then continue filling. This works best with a helper. You can either grill the sausages immediately afterward or freeze them for up to 3 weeks. It’s a great idea to make the right amount just before the barbecue. They’re also delicious on Sundays if you thaw frozen meat; it’s better than thawed sausages. Casings are available from butchers in every major city. They also keep for about 5 months in the refrigerator. My guests think the homemade Thuringian sausages are fantastic. You can also vary the spices and create your own unique flavor. Who can offer homemade Rostbartwurst? Grill as usual.