Franconian-style bratwurst

Ingredients for 1 servings:

• 1 kg pork shoulder 100%, or belly derinded and shoulder 50%/50%
• 16 g salt, without iodine and fluoride
• 2 g pepper, mixed, ground
• 2 g fried onions, dried, roasted without fat
• ½ g marjoram, shredded
• ½ g garlic, dried
• 0.3 g coriander powder
• 150 ml mineral water, chilled
• Intestine

Instructions

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

also suitable as a sandwich topping in jars or cans

Cut the meat into 2×2 cm cubes. Sprinkle the seasoning over the meat and grind through a 2-inch grinder. Add mineral water and mix thoroughly with your hands or a food processor. Fill into casings and roast immediately, or boil at 80°C (176°F) and consume within 3 days. The sausage meat can also be filled into jars, which are then boiled for 2 hours. I always roast a “test meatball” after mixing to test the seasoning. If the meatball tastes good, I fill it. Otherwise, you can add more seasoning to the sausage meat at this point.