Spicy bratwurst

Ingredients for 1 servings:

• 600 g lean pork
• 400 g pork belly
• 20 g salt
• 1 chili pepper(s)
• 8 g sweet paprika powder
• 7 g paprika powder, hot
• 5 g garlic, fresh
• 3 g pepper
• 2 g caraway seeds
• ½ g oregano, shredded
• 1 tsp Tabasco
• Pork intestine, 26/28

Instructions

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

Cut the meat into pieces suitable for grinding. Deseed the chili pepper and slice into thin rings. Mix all ingredients, except the Tabasco, with the meat and grind using the 5 mm disk. Add the Tabasco and knead everything thoroughly to bind the sausage meat. Then stuff the sausage meat into the casing. I always use 26/28 mm pork casing or one size larger and tie them into short 5-6 cm sausages. Then either eat the sausages fresh and grill them, fry them in a pan, or boil them in an electric preserving cooker at 75 °C (1 minute per mm of diameter). Add 20 g of salt to 1 liter of water. After boiling, let the sausages cool in cold water and then hang them up to dry.