Cabbage Bratwurst a la Solar

Ingredients for 4 servings:

• 1,000 g pork belly, without rind and cartilage
• 20 g salt, or alternatively nitrite curing salt
• 7 g black pepper, ground
• 7 g caraway seeds, ground or crushed
• 1 tbsp lard
• 2 garlic cloves
• 1 egg(s), alternatively 7 g of cutting aid
• n. B. Intestine (sausage casing), approx. Cal 26 or 28
• 125 ml orange juice, without fruit (if desired)
• 250 g white cabbage
• 4 tbsp lard (without cracklings)
• 1 tbsp sugar
• 1 pinch(s) caraway seeds, ground
• e.g. salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

A bratwurst consisting of meat and white cabbage

Meat: Trim the pork belly (remove rind, bones, and gristle) and cut into pieces suitable for a meat grinder. Sprinkle the spices over the meat and chill. Cabbage: Finely chop or shred the white cabbage. Then fry the cabbage with 4 tablespoons of lard at high heat. Lightly season with a small pinch of caraway seeds, 1 teaspoon of sugar, and a pinch each of salt and pepper (you should just guess that these spices are in the fried cabbage). Mince the meat through the 4-millimeter grinder. Mix the minced mixture with the egg (or cutter aid), 1 tablespoon of lard, and the prepared white cabbage until it forms a sausage meat (knead) until it has a slight sheen. If there is too much liquid, add more orange juice as needed. Fill the sausage meat into 26- or 28-gauge casings and twist to the desired length. Boiling, possibly smoking: Boil for about 10 minutes at about 80 degrees Celsius. If you like or are able, you can smoke the sausage before boiling (!) or, as I do, lightly spray it with liquid smoke and let it dry. Serving: The sausage can be grilled or pan-fried. Mashed potatoes make a great side dish. Note: Spices are given per kilogram of meat.