Ingredients

• 5kg pork belly
• 1kg veal (optional)
• 2kg ice
• 3g nutmeg, ground
• .5g lemon powder
• 1g black pepper, ground
• 20g salt
• 1g? parsley, finely chopped (dried or fresh)
• .5-1g MSG (optional)
• 25g phosphate + salt (without umrotungsmittel)
• 1 onion, minced
• Pig intestine casings (small intestine)

Directions

Grind meat using medium grinding plate (2-5mm), adding ice as you go. Mixture cannot go over 12 degrees centigrade, or it will be ruined. Mix in foot processor until smooth, adding ice to keep temperature below 12C. Add spices and onion. Cook in simmering water (70C) for 25 minutes. Place in cold water at end to cool.

Unsure if cooking is necessary before being reheated later, or if this is the cooking before eating.

Ingredients

• One recipe Bratwurst, stuffed into small casings

Directions

Instead of making shorter sausages, curl them into spirals about four rings deep. If necessary, use toothpicks to hold them together while cooking.

Ingredients

• 10 lbs. pork butts
• 5 level tsp. kosher salt
• 4 heaping tsp. majoram
• 1 level tsp. ground black pepper
• 1 tsp. each of nutmeg and mace

Alternate Ingredients

The below ingredients are given per kilogram of meat.

• 1kg pork stomach without fat and skin, or pork shoulder tendons without fat
• 15g salt
• 1g nutmeg, grated
• 1g allspice, ground
• 1g black pepper, ground
• 1-2g majoram, powdered
• 1/2g lemon powder
• .5-1g MSG (optional)
• 1-2g sugar substitute, such as Splenda or Equal (optional)

Directions

Cut the meat into narrow strips. Add salt and spices, mix and grind through the medium grinder plate (2-5 mm). Mix again and knead well, like dough, until the mixture becomes shiny. If cooking sausage immediately, you can add an egg to the mixture. Use your meat grinder attachment to stuff the mixture into 20mm sheep casings or the smallest hog casings you can find.

If a stuffer and casings are not available the sausage meat can also be rolled into plastic wrap as follows: stretch a two foot piece of wrap over the counter. Form a long strip of sausage meat on it, roll tight and tie into 4 inch links. Make more rolls to use up all the meat. Without cutting, poach the whole length until the sausages are firm to the touch.

To avoid having water seep through the plastic, do not touch or turn the sausages while they are poaching. Let the sausages cool, unwrap and brown quickly in a hot frying pan or on a hot grill. If using the plastic wrap method, you might start with half a recipe. Rolling ten pounds of ground meat into plastic wrap can be tedious work.