Homemade bratwurst

Step 1/4

• ⅔ meters sausage casing
• ⅛ onion
• ¼ cloves garlic
• ⅛ tbsp ground coriander
• ⅛ tbsp ground mace
• ⅓ cl apple liquor

• bowl
• cutting board
• knife
• frying pan
• spatula

Place the sausage casing in lukewarm water in a small bowl. Dice the onions and garlic. Sauté in a pan with a little oil until translucent and slightly caramelized. Add the coriander powder and mace and sauté briefly, deglaze with the schnapps. Boil away the schnapps completely and let the onion mixture cool down.

Step 2/4

• ⅛ kg pork belly
• ⅛ kg pork neck
• 3⅜ g dried apples
• ¼ slices sandwich bread
• ⅛ tbsp mustard
• salt
• pepper

• food grinder
• bowl (large)

Parry the pork belly, i.e. remove the rind and cartilage. Cut the pork neck and pork belly into small pieces so that they fit into the opening of the meat grinder. In a large tub or bowl, mix the meat with the onions, crumbled dried apple pieces and shredded toast. Gradually grind the mixture once with the middle disk. Now mix the meat mixture with mustard, salt and pepper and knead well.

Step 3/4

• vegetable oil (for frying)

• frying pan
• sausage maker

Fry a small sample of the sausage stuffing in a pan with a little oil to achieve the right seasoning. Pour the mass into the stuffing machine without air. Then moisten the stuffing spout a little and pull on the wet casing and knot it at the end.

Step 4/4

Fill the mass into the casing with constant pressure. First of all, make a large sausage snail. Then twist the sausages into the desired size. Now either fry directly or vacuum or freeze. Enjoy!

Enjoy your meal!