I finally made some brats again – the last time was already two (!) years ago… I used my favourite sausage recipe again because it’s a no-fuzz, delicious formula so far liked by everyone who tried them.

However, I used different casings this time as I got hands on sheeps casing with a 20/22 caliber for thinner and more “Nürnberger”-like sausages. So, 2 kg of best, locally grown pork meat from the butcher, 2 hours of time and a nice result: