Summary

Ingredients

• g 1,500 pork (pork shoulder or comb)
• 500 g bacon, raw
• 2 egg (s), cold
• 100 ml milk, cold
• salt and pepper
• 1 large onion (s), finely chopped
• 1 clove garlic, pressed
• marjoram
• garlic

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Instructions

1. In addition, 20 casings, approx. 20 mm long (salted, cured, then soak in hot water for 1 hour).
2. Grind the pork and raw bacon with the coarse slice of the meat grinder. Add the milk and the cold egg to the mixture, then add the spices to taste. Mix everything well, including the finely chopped onion, garlic is a matter of taste.
3. In the meantime, water the intestines well with hot water. Then screw the appropriate sausage nozzle onto the meat grinder. Open up the intestines, tie a knot at the end. Pour in the sausage mixture and turn slowly and fill the casings evenly. After approx. 20 cm turn off briefly and then continue filling. It works best with a helper.
4. Either grill the sausages immediately afterwards or freeze them for up to approx. 3 weeks.
5. It is great to prepare the right amount just before the barbecue party.
6. Also delicious on Sundays when defrosting frozen meat, better than defrosted sausages. Casings are available from butcher`s wholesalers in every major city. They can also be kept in the refrigerator for about 5 months.
7. My guests think the self-made Thuringian raster is awesome. You can also vary the spices and create your own flavor. Who can offer self-made grilled sausages?
8. Grilling as usual.