John Myers
Ingredients for 1 servings:
- 4 kg pork shoulder without bones and rind
- 6 kg pork belly without bones, cartilage and rind (not too fatty)
- 180 g salt
- 20 g pepper
- 10 g mace
- 10 g ginger
- 3 g cardamom
- 10 g lemon peel or lemon powder
- 5 g all-spice
- 20 g marjoram, shredded
- Intestine (pig intestines), 26/28
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
for Franconian and Nuremberg sausages
Dice the meat, mix, toss with the spices, and mince through a 5 mm grinder. Mix everything thoroughly again and stuff into 26/28 gauge pork casings. In Franconia, bratwursts are stuffed into strips, but you can’t find them everywhere. Nuremberg bratwursts are stuffed into 22/24 gauge sausage casings (approx. 30 g in weight). The bratwurst is not boiled, but fried raw, grilled, or made into saucy sausages. They are ideal for smoking in the pork casing.
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