Fine bratwurst in a jar

Ingredients for 1 servings:

• 1.6 kg pork
• 400 g bacon
• 100 g ice cubes for chopping
• 2 tsp salt
• 3 g mace
• 1 g ginger
• 1 g cardamom
• 2 g lemon powder
• 6 g black pepper
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 days 1 hour 50 minutes

without curing salt/additives

Cut the meat and bacon into pieces suitable for a meat grinder. Freeze and then grind through the meat grinder. Mix the spices. Peel and press the garlic cloves, then mix them in, or use granulated garlic. Alternate the minced meat with the spices and ice in the food processor. Pour into jars, ensuring there are no bubbles (I use 250 ml jars). Cover. Bring to a boil briefly at 90°C (194°F), then simmer for another 90 minutes at 80-85°C (176-185°F). This time only counts once the desired temperature has been reached. Let cool. Let stand for 2 weeks before consumption (if you can manage it). Keeps for 1 year.