Make your own Spanish grilled sausage

Par Anja Würfl, rédactrice en chef de « Die Frau am Grill »

What I like so much about the bratwurst

This might sound as if there's only one type of bratwurst. What I actually mean is that the topic of bratwurst itself never ceases to amaze me. Because no two bratwursts taste the same: the Franconian bratwurst, for example, is different from the Thuringian bratwurst. Then, of course, there are the famous Nuremberg bratwursts. But bratwursts can also be made with game or even fish. And in other countries, there are particularly delicious bratwurst variations. For example, chorizo, which originated in Spain.

I want to use a different spice mix!

Well, that's not a criminal offense here, which means you can do it any time. But let me give you a tip: before you make ten kilograms of bratwurst with your own homemade spice mix, grab some minced meat at 200 degrees Celsius and add a few grams of the spice mix. Form burger patties or cevapcici and fry them in the kitchen - or prepare them on the grill. Then quickly taste it and you'll know roughly what your spice mix will taste like in the bratwurst. This little test will prevent your bratwurst from getting too much of one spice or another. And you'll avoid 10 kilograms of bratwurst being inedible.

If you make your own sausages, you should pay attention to a few important things:

• Always add spices to the finely chopped meat before grinding.
• Make sure that meat is always chilled when processed. Do not allow it to warm up. (15 minutes is fine, but please do not leave it on the patio for two hours in the summer.)
• Once you have put the meat through the meat grinder, knead the mixture thoroughly.
• Making your own sausages is a lot of fun. Even more so when you do it with friends or family members. You can also create different sausage creations. You don't always have to produce 10 kilograms of the same sausage.

Preparation:

• Cut the back bacon into pieces large enough for your meat grinder to handle. In other words: not 0.5 kg pieces! Instead, cut them into cubes with sides measuring 2 to 3 centimeters. Then freeze these cubes in the freezer for 2 hours.
• Now do the same with the pork shoulder. However, it only needs to be chilled from the refrigerator; freezing isn't necessary. Crush the peeled garlic and place it in a large bowl along with the meat and bacon. Add both types of paprika and the salt. Mix everything well.
• Now put it through the meat grinder. Please use a coarse grit on the perforated disc. We want a coarse sausage.
• Add the red wine to the minced meat and mix everything well.
• Now, while the mixture is still cool, quickly fill the pork casing with the sausage stuffer. Twist off the sausages as shown in the video above.
• The sausages are now ready to grill. Alternatively, they can be stored in the refrigerator or frozen for two to three days.