House Roast Sausages

For home sausages, mince pork and beef through the middle disk of the meat grinder. Mince one third of the meat mixture twice through the fine disk, mix with the rest of the mixture. Add ice water, season with salt, garlic, pepper and lemon peel and knead intensively.

If desired, bind with the soaked, squeezed out bread rolls. Stuff into pork casings, twist off and let swell in hot water for 10 minutes. Then place in cold water until cool and then fry in pork fat.

Preparation Tip:

If the sausages are prepared on the same day, they do not need to be scalded, but can be fried slowly until crispy.

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