Steps
For the hot Chipolata sausages, parry the pork fat and shoulder meat, mince and bring to the right temperature (the fat should be frozen, the meat should be frozen).
Turn the meat and fat one after the other with the pre-cooled mincer through a coarse perforated disc.
Finely grind the spices (Habanero chili powder, Mexican chili powder, sea salt, pepper, coriander and nutmeg).
Mix the minced mass well again with the spices.
Reminder: Keep an eye on the temperature of the mass!
Attach the sausage stuffing horn to the meat mincer, draw up the intestine and press the mixture to the opening of the stuffing horn (so that no air enters the intestine during filling).
Pull the prok tripe over the end of the filling horn and close with a knot.
Then press the sausage meat evenly into the prok tripe. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally knot the end of the prok tripe as well and twist off 15 cm sausages.
For perfect enjoyment, let the fried sausages stand for a day in the refrigerator, well covered, or vacuum them and freeze them afterwards.