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Grind your spices (except for the cutter phosphate and parsley) to a fine powder.
Grate the zest of an organic lemon.
Cut your meat and back fat into strips.
Add the spices to your meat and massage them in.
Put the meat in the freezer for 1-2 hours.
Grind the meat through the finest perforated disc (2mm).
Put the meat mixture into a sausage cutter or food processor.
Mix the meat and add crushed ice until a cohesive mass forms.
Measure the temperature to ensure it is not warmer than 12°C.
Add chopped parsley and mix until homogeneous.
Put the pig casing onto the sausage filler.
Fill the casing with the meat mixture.
Poach the sausages in hot water for about 30 minutes.
Serve with soft pretzels and sweet mustard.