Schwoijer-style grilled sausage

Ingredients for 1 servings:

• 1,500 g pork shoulder
• 500 g beef (beef neck)
• 500 g pork belly, without rind
• 50 g salt
• 8 g black pepper, freshly ground
• 1 ½ g mace, ground elder
• 1 ½ g coriander, ground
• 2 ½ g cumin
• 3 g marjoram, shredded
• 1 garlic clove(s), pressed
• 600 cm Intestine (sheep casing 18/20)

Instructions

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

The classic German sausage

Rinse the oyster mushrooms in cold water. Then soak them in lukewarm water for 2 hours to make them nice and supple. Remove all tendons and cut them into 2×2 cm pieces. Then mince them using the 5 mm disc. Mix the sausage meat in a food processor (I have a Kenwood) with the dough hook. Add the spices and knead for another 5 minutes. Then mince everything again using the 3 mm disc and then knead it in the food processor with the dough hook. Transfer the casing to the sausage stuffer and turn the machine on, filling the casings at low speed. Twist off the sausages. Grill on the charcoal grill.