House Sausage in the Butt

For the home-made sausage in the Häß, grind both meats together with coarsely diced onion, parsley, garlic and a little lemon zest once or twice in a meat grinder.

Mix well in a bowl with milk-soaked and squeezed bread, eggs, egg yolks, sour cream and whipped cream. Season with salt and pepper and work into a smooth mass.

Form sausages from the mixture. Coat them first in flour, then in beaten egg and breadcrumbs. Heat enough clarified butter in a suitable pan and fry the sausages in it until golden brown on all sides. Serve with lukewarm potato salad.

Preparation Tip:

If you want to save yourself the trouble of making sausages, just use ready-made G'schwollen or other sausages that you skin beforehand.

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