Steps
To match the hot temperatures, we have a bratwurst recipe for you with light coriander and lemon notes, which should not be missing at any barbecue party.
Dice pork fat and meat (in 0,5cm cubes) and bring to the right temperature.
Wash and finely chop the fresh herbs.
Finely grind the spices and prepare the lemon dust.
Rotate the meat and fat through the finest perforated disc.
Mix the mixture with the spices, herbs and the lemon grater and cool again.
Attach the sausage stuffing horn to the meat mincer, draw up the intestine and press the mixture to the opening of the stuffing horn (so that no air enters the intestine during filling).
Then press the sausage meat evenly into the intestine. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally, knot one end of the intestine.
Carefully twist off 20 cm long sausages, knot the other end of the intestine as well and cut them off.
The sausages can either be grooved immediately or brewed for 20 minutes at 80 degrees.
If you want to keep the sausages longer, you should now vacuum them and freeze them.