Bratwurst

Put the meat through a meat grinder.

Add pepper, new spice, pickling salt, marjoram, mace, lemon zest and milk.

Knead everything together well for at least 5 minutes.

Fill the sausage meat into the casing, tie the sausages with the spagat in the desired length.

Steep the sausages in clear soup or water for about 10 minutes.

Then fry in butter and bring the sausage to the table.

Preparation Tip:

For example, sauerkraut and potatoes go well with bratwurst.

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