here you go: "Meat ingredients in %:
70% lean pork shoulder
30% pork neck fat
Spices and salt per kg sausage mass:
2-3g ground white pepper
20-25g fresh onion
Cut all meat into pieces sized for your grinder, cool well, preferably at 0-4°C
mix with the spices and salt and grind through a 2-3 mm disc. Mix well until the mass binds.
Stuff in thin pork casings and link to approximately 60g per sausage, let the outsides dry a bit
and grill them as customary in Nürnberg.
One can also poach them at 80°C for one minute per mm diameter and a few minutes safety margin
then cool them down in cold water and utilize some of the remaining heat for drying."
Hope this helps