Thuringian Grilled Bratwurst with Caraway and Marjoram

Cut pork shoulder and belly into grinder-sized cubes of 3-4 cm. Chill all equipment and meat in the freezer for 1-2 hours. Finely chop garlic, lightly crack caraway in a mortar.

Grind meat through the 8 mm plate. For a slightly finer but still coarse Thuringian texture, use 6 mm alternatively. The characteristic coarse cut is typical for Thuringian sausage.

Thoroughly mix the ground meat with curing salt, cracked caraway, marjoram, finely chopped garlic and black pepper. Incorporate ice water in portions and knead firmly until a cohesive but still coarse mixture forms. Keep temperature below 10°C.

Rest the seasoned mixture covered in the refrigerator at 2-4°C for at least 4 hours, preferably overnight (12 hours). The garlic and caraway need time to fully release their aroma into the mixture.

Soak pork small intestines (32-36 mm) in lukewarm water for at least 30 minutes and rinse thoroughly. Fill tightly without air pockets. Twist sausages at 15-20 cm length. Ensure uniform diameter and firm fill.

Leave freshly filled sausages uncovered on a rack in the refrigerator at 4°C for 1 hour to dry. The surface should be slightly dry and not sticky – this improves the grilling result.

Place sausages on a well-preheated charcoal grill, first cook indirectly for 5 minutes, then grill directly over medium embers turning several times for 10-15 minutes until golden brown. Measure core temperature of 72°C. Do not pierce. Surface should be crispy and lightly browned.