Homemade Bratwurst

For the sausage, first pound the pork well, then put it through a meat grinder. Put it in a sufficiently large bowl, add the lemon zest cut as finely as possible.

Add pepper, salt and any other spices and mix the meat with a glass of water. Then pour into the prepared casings and close every 10 cm.

Deflate any air bubbles that have formed by piercing with a needle, otherwise the sausage meat may oxidize.

Fry the finished sausages immediately and enjoy.

Preparation Tip:

You calculate 500 g of chopped meat for one sausage. If you wish, you can cold smoke the finished sausages for 1 day to give them an even spicier flavor.

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