John Myers
Ingredients for 4 servings:
- 600 g pork, e.g. from the shoulder
- 400 g pork belly
- Sheep casing, 2 meters
- 20 g salt
- ½ g nutmeg
- 5 g marjoram
- 5 g coriander
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
Basic recipe based on the Nuremberg-style Bratwurst
Wash the pork, pat dry, and cut into small pieces. Remove the rind from the pork belly and remove the bones. Also cut into small pieces. Alternatively, order ready-to-cook pork belly from your butcher. First, grind the pieces of meat through the large perforated disk of a meat grinder. Then grind the sausage meat again using a smaller perforated disk. Weigh the spices using kitchen scales and, if necessary, mix again using a mortar and pestle or a multi-stuffing stick. Slowly add the spices to the sausage meat and mix evenly. Now fit the meat grinder with the sausage stuffer. With my food processor, you remove the perforated disk and the blade. Briefly soak the natural casing and rinse it under running water, then thread it onto the stuffer and add the sausage meat to the meat grinder. Slowly fill the natural casing with the sausage meat on level 2. The hand holding the sausage should be slightly damp so that the natural casing can slide off the stuffer without tearing. Fold the bratwurst into a ring and secure it with two large meat skewers. If you prefer your bratwurst in pieces, you can press the filled sausage in every 15 cm so that there is no more sausage meat at that point. Once the sausage is cut into pieces, twist off the pieces with both hands. Tip: The seasoning of a sausage is as individual as the person who makes it. You can give each sausage your own personal touch. Feel free to experiment with a little paprika and chili flakes. Or ginger and a dash of lemon juice. When seasoning, just make sure that the individual spices harmonize with each other and that you don’t overseason the meat.
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