sausage

Ingredients for 1 servings:

• 800 g pork shoulder
• 300 g bacon (back), lardo
• 20 g salt
• 10 g pepper, coarse
• 2 garlic cloves
• 1 bunch coriander, finely chopped
• 1 bunch parsley, finely chopped
• some rosemary, finely chopped
• 1 tsp fennel seeds
• 1 small jar of lemon juice
• 100 ml red wine, dry
• Intestine, from pork, for sausages

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Italian coarse bratwurst

Put the meat and bacon through the meat grinder (coarse attachment), mix in the remaining ingredients, and let it marinate for at least 3 hours. Rinse the casing thoroughly inside and out with clean water before filling the sausage meat. Then thread the casing around the sausage meat attachment of the meat grinder, tie a knot at the end, and fill with the sausage meat. Twist the sausage meat several times until it reaches the desired length. If desired, you can also tie it with a ribbon. The specified amount will make about 12 sausage meats. They are delicious grilled.