Bratwurst Merguez style

Ingredients for 20 servings:

• 500 g pork shoulder
• 500 g pork belly
• 3 garlic cloves
• 1 g cinnamon
• 3 g harissa
• 18 g sea salt
• 2 g cumin powder
• 3 g sweet paprika powder, maybe a little more for coloring
• 2 g pepper
• 2 g cayenne pepper
• e.g. chili
• Sheep casing or pig intestine

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Remove the rind from the belly. Remove any remaining cartilage and tendons. Cut the meat into cubes suitable for grinding and weigh. The spice quantities are calculated for 1000g of meat and must be adjusted after trimming according to the determined weight. Peel and press the garlic. Add all ingredients to the meat and mix well. Place the meat in the freezer for 1 hour. During this time, place the metal parts of the meat grinder in the refrigerator. In the meantime, soak the casing or chanterelles. Mince the meat using the medium disk (4-5mm). Then knead it with your hands for 3 to 5 minutes. Place the meat in the refrigerator until everything is ready for sausage making. Use a sausage stuffer or food processor to make sausages about 15-20cm long. I came up with this version because not everyone wants or can eat lamb. It definitely tastes very similar to merguez.