Homemade Sausage in the Gut

Put 600 g lean pork shoulder and 400 g fat belly through a meat grinder (medium disk).

Weigh and mix 20 g salt, 3 g pepper, 1, 5 g nutmeg, 1 g glutamate and 0, 5 g marjoram. Season with the homemade spice mixture and mix by hand for at least 5 minutes.

Mount the filling attachment for sausages on the meat grinder and wind up pork thin casings. Fill one long sausage. Twist off the sausages as needed and place them on the spot in the frying pan, on the broiler or possibly freeze them.

The finished sausage: not frozen for more than about 3 weeks.

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