⭐ “Homemade white sausage brings the taste of Easter to the table—but is also perfect for lunch any time of year. It’s full of flavor, meaty, and completely free of artificial additives.”

Ingredients (for about 3 kg of sausage):
• 2 kg pork shoulder
• 0.5 kg pork neck
• 0.5 kg pork belly or dewlap
• 4–5 garlic cloves
• 3 tbsp marjoram
• 2 tbsp curing salt (or plain salt)
• 1 tsp ground black pepper
• 1 tsp herb pepper
• 250 ml cold water or broth
• Pork intestines (about 5 m)

Preparation:

Prepare the meat:
Wash the meat, dry it with a cloth, and cut it into pieces.
Put the shoulder and neck through the coarse grinder disk, then grind the belly or dewlap through the fine disk.