Bratwurst, very lean

Ingredients for 4 servings:

• 800 g pork shoulder, boneless and rindless
• 200 g venison, from the leg
• 23 g salt
• 4 g sugar
• 2 g black pepper, freshly ground
• 2 g garlic, freshly grated
• 2 g caraway, freshly ground
• ½ g marjoram, dried
• 0.2 g paprika powder, hot, ground
• 200 ml milk, pasteurized, well chilled

Instructions

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

Cut the meat into coarse strips and freeze slightly in the freezer. In the meantime, grind and weigh the spices. Mince the frozen meat using a meat grinder with a 3mm diameter hole disk. Add the spices and ice-cold milk and knead thoroughly with your hands or a food processor (dough hook) until you have a smooth mixture. Keep the sausage mixture cool at all times until you are ready to fill the casings; if necessary, place it in a large bowl or dish of iced water. Prepare the sausage casings, caliber 28/30 (beef crown casings), and fill them with the sausage mixture. Once the sausages are filled, you can boil them in an electric preserving machine for 10 minutes per 1/cm of sausage thickness at 70°C. Then cool under running water. Suitable for instant roasting, grilling, freezing, or vacuum sealing.