1. Prepare the meat: Cut the pork shoulder and beef into small, even pieces. It is important that the meat remains well chilled for easier processing.
2. Mince the meat: Pass the prepared pieces of meat through the coarse disk of a meat grinder. This will give the sausage the optimal grain.
3. Add the spices: Then, in a large bowl, thoroughly mix the minced meat with salt, pepper, marjoram, nutmeg, and the chopped garlic. The spices should be distributed as evenly as possible.
4. Knead the mixture: Knead the mixture vigorously for 5 to 10 minutes until it is well combined and slightly sticky. This ensures a cohesive, homogeneous sausage mixture.
5. Prepare the natural casing: Rinse the natural casing thoroughly and soak it in cold water to make it pliable and easy to stuff.
6. Stuff the sausage: Pour the sausage mixture into the sausage stuffer and carefully stuff the casings, taking care not to trap any air inside. Then twist the sausages into even lengths and tie them with kitchen string.
7. Let the sausages rest: Place the filled sausages in the refrigerator for one to two hours to allow them to infuse and the spices to fully develop their flavor.
8️⃣ Grill: Preheat a grill to medium heat, place the sausages on the grill, and grill for about 15 to 20 minutes. Rotate frequently until golden brown all over and have nice grill marks.
9️⃣ Serve: Enjoy the sausages hot, ideally with mustard and fresh bread or sauerkraut. Alternatively, you can also serve them with onions and potato salad.
Tip: The sausages should not be pierced to preserve the meat juices and flavor. If natural sausage casings are unavailable, special plastic sausage casings can be used as a substitute.
