Do it yourself - Sausage

You`d rather make your own bratwurst?
You can get the meat needed for a do-it-yourself sausage at your local butcher, and the spices are available in specialised shops. So why buy a ready-made sausage if you can make your own individually and wonderfully seasoned one?

Pork sausage:

Pork (neck)
Pork back fat (always 25 % of the total mass)
15 g salt / per kg mass
fresh garlic
marjoram
sweet paprika
black pepper
pimento
nutmeg
cumin
Pork casing: 28 or 32 diameter

Beef sausage:

Beef (thick cut)
Pork back fat (always 25 % of the total mass)
15 g salt / per kg mass
sweet paprika
black pepper
Allspice
curry
cumin
nutmeg
fresh garlic
Lemon grass
Lemon juice
Coriander seeds (crushed)
Coriander fresh
Mint fresh

Lamb sausage:

Leg of lamb
Pork back fat (always 25 % of the total mass)
15 g salt / per kg mass
sweet paprika
black pepper
Allspice
curry
cumin
nutmeg
fresh garlic
Lemon grass
Lemon juice
Coriander seeds (crushed)
Coriander fresh
Mint fresh

Heat in the sausage:

mild heat: 1 g habanero powder / per kg mass
medium heat: 4 g habanero powder / per kg mass
hot: 10 g habanero powder / per kg mass
very hot: 20 g habanero powder / per kg mass

Preparation:

Grind the pork, beef or lamb through a 6 mm mincer.
Then grind the pork back fat through a 3 mm mincer (the fat melts better when frying later).
Put the mix into a bowl and add any seasoning you like, there are no limits to your creativity here. However, it is important to season the mixture carefully.

Fill the mixture into the pork casing, about 120 g per sausage are needed. You can either fill it manually with a sausage stuffer or with the help of a mincer (not every mincer can do this).
After filling, seal the sausage and either freeze a part of it if you have a large portion or fry it directly on the barbecue or in a pan.