2 hours plus cooking time, plus possibly keeping overnight
8 – 12 sausages
This is from the south of germany and is a mixture of beef and pork belly. This recipe came from the Wesch family, who came to the UK from Germany early in the 1900’s, and set up a sausage skin company, Weschenfelder, that still is active today.
There are about 40 different types of ‘Brat’ in Germany, and very tasty they are too!
1 kg pork belly
300 g shin beef
20 g fine kosher salt
3 g white pepper
0.75 g mace
0.75 g nutmeg
1.5 g Marjoram
Use sheep casings
Chill the meat, cube and grind through the medium plate on the grinder.
Mix all the ingredients and grind again with the same plate.
Stuff into sheep casings and link at about 20 cm.
They are cooked by boiling in stock until the insides reach 75ºC for ten minutes.
The sheep casings need a good hour of washing in several changes of water