grilled sausage

Ingredients for 1 servings:

• 1 kg pork, ham or shoulder, without rind but with fat edge
• 1 large onion(s)
• 20 g salt
• 1 tsp, heaped white pepper
• 1 pinch of coriander
• 1 tsp marjoram
• 1 tsp caraway powder
• 150 ml milk, cold
• 1 tbsp cutter aid, works without if you use milk
• 1 ½ liters low-fat broth

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

without casing, brewed, low in calories

Cut the meat into pieces suitable for grinding and freeze lightly. Run it through the middle disk of the grinder with the onion. Then mix well with the spices. Purée this mixture with the milk in a food processor until a paste forms. This only takes a few minutes. I put this mixture in a not-too-thin freezer bag and cut off a corner that should correspond to the diameter of the sausage. It’s better to start with a little less and pipe a test. The hole can be enlarged if the sausage is too thin. Bring the broth to a boil in a large, shallow saucepan and reduce the heat slightly. Do not let it boil, or you will end up with soup! Lay out a few strips of aluminum foil (10 x 25 cm). Pipe the sausage mixture onto it in a strand and place the strips with the sausage mixture in the broth, holding both corners of the long side. After a few seconds, the mixture will separate from the foil. Add all of the sausages to the broth in this way. After a few seconds, the sausages will float to the surface and can be removed with a ladle after 3 to 5 minutes. After draining, they’re ready to grill or pan fry. I get about 10 grilled sausages (100g each) from this mixture. Tip: If you want to save calories, use chicken or rabbit instead of pork. You can easily do without bacon and it still tastes delicious. The broth can then be used to make a great soup.