Fränkische Bratwurst

Christopher's family's butcher. 4 steps

4kg pork shoulder without bones or rind	dice	Grind using 5mm holes, and mix well again. Fill into the sausage casings, making long sausages.
6kg pork belly without bones, cartilage or rind (not too fat)
200g salt	mix in
20g pepper
10g mace or nutmeg
10g lemon rind
28mm pig sausage casings

They should be fried or grilled or made into saure Zipfel, not boiled.