Hearty Grilled Sausage – Thuringian

1 . Cut the pork into rough cubes and freeze in the freezer for at least 4 hours.

2 . Remove the meat and pass it through the fine or medium disc of the meat grinder.

3 . Add the table salt to the meat mixture form and mix everything together well.

4 . Mix the sausage meat well with the spices, lemon zest, eggs, bread crumbs, parsley and brandy and perhaps round off with a little salt.

5 . Fill the sausage meat into narrow sausage casings. Fry or freeze.

Note inventor:

About 15 grams of salt per kg of quantity gives a well-salted product. The meat must be very cooled/frozen and freshly slaughtered and *never* turned on the spot through the fine slice. Grind first. It is not recommended to season the fat with salt before emulsifying as it will harden, never grind as fine as possible.

Tip: Always use aromatic spices to refine your dishes!

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