Putzbrunner brown raw pork sausages

Ingredients for 1 servings:

• 1 ½ kg pork belly
• 1 kg pork shoulder
• Pork intestine 28/30, 4 meters
• 2 bulb(s) garlic, Chinese
• 2 onions
• Marjoram, dried
• Salt
• pepper
• Caraway seeds
• Parsley, dried
• Paprika powder, hot

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

for approx. 20 sausages

Prepare the casing according to the accompanying instructions. Cut the belly and shoulder into 1-2 cm cubes, the onions into 16 equal pieces, and the garlic cloves into 8 equal pieces. Gather the spices. Now place the ingredients (belly, shoulder, garlic, and onion) in layers in a bowl (approx. 5 layers). Season each layer with plenty of salt, pepper, marjoram, parsley, paprika, and a little caraway. Once everything is in the bowl, mix thoroughly with your hands. The mixture can then be put through a meat grinder; if a perforated plate is available, use a large one. Mix the passed mixture again with your hands in a bowl and season to taste with salt, pepper, marjoram, parsley, paprika, and caraway, if desired. It should already be generously seasoned. Before filling the sausage, be sure to remove the knife and, if possible, the perforated plate. Slide the prepared casing onto the casing; this recipe requires a total of approximately 4 m. Hold each sausage slightly at the beginning to ensure it’s nice and thick and air-free. Twist it off after about 12 cm. Makes about 20 sausages. Delicious both grilled and fried.