Bauernbratwurst – coarse bratwurst

Ingredients for 12 servings:

• 1 ½ kg pork belly (have the butcher remove the ribs and cartilage, and derind)
• 1 ½ kg pork (shoulder, ham), boneless
• 50 g salt
• 1 tbsp white pepper, freshly ground
• ½ nutmeg, freshly ground
• 2 tbsp marjoram, dried (or 4 to e tbsp fresh)
• 2 cloves garlic, finely chopped (do not use too much)
• 1 tbsp coriander, freshly ground
• Intestine, (28/30)

Instructions

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

can also be smoked well

Once the meat is well chilled, first roughly dice it, then mix it thoroughly with the spices. Please ensure that the meat stays cool during preparation. If necessary, refrigerate it occasionally; you can also chill the meat grinder in the refrigerator. Now pass the meat through the grinder once coarsely, then finely. Mix the ground meat thoroughly. Place a not-too-thin sausage stuffer attachment on the meat grinder and thread the casing onto it. Hold the beginning of the sausage firmly with your fingers for about 3 cm and then fill it with sausages about 15 cm long. Make one or two turns around the long axis of the sausage and fill the next sausage. Continue in this way until the entire sausage mixture has been filled. The sausages can now be separated. You can also lightly smoke the uncooked sausages. Then hang them up in a cool, airy place for a day and cold smoke them. Or grill and smoke them simultaneously using a smoker. To freeze, pre-freeze the uncooked sausages before placing them in freezer containers – otherwise, the skins could stick together and tear. Before frying or grilling, pre-cook the sausages in hot water for about 10-15 minutes (do not boil, or they could burst). They are then fried or grilled over medium heat. After pre-cooking, we briefly dip the sausages in milk for frying, and the grilled sausages in a 1:1 milk-mustard mixture to give them a nice crust.