Recipe > Bratwurst

Grind the meat and fat twice with 4mm;

Mix all the ingredients with your hands or with a mixer until it becomes very sticky, about 5 minutes;

Place in thin pork or sheep casing;

Twist every 15 cm and tie the ends well;

Cook in water at 70 degrees for 15 minutes.

Keep everything very cold throughout the process. If it gets too hot it can break the emulsion and the sausage will become brittle and gritty.