Steps
Who doesn't know you the small, delicious Nürnberger Bratwürste? Small bratwurst, big taste.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
mix meat and bacon with the spices and turn through a coarse perforated disc with the pre-cooled mincer. Then turn the sausage meat once more through a fine perforated disc.
Season to taste and mix by hand or with a food processor at the lowest level. Remember: Keep an eye on the temperature of the mixture!
Fasten the sausage stuffing horn to the mincer, draw up the intestine and press the mass to the opening of the stuffing horn (so that no air enters the intestine during filling).
Pull the gut over the end of the stuffing horn and close it with a knot.
Then press the sausage meat evenly into the intestine. Make sure that you do not fill the sausage too tightly with the mixture (as it will have to be turned off later). Finally knot the end of the intestine as well.
Carefully twist off sausages 8 cm long and cut them off.
If you want to pick up the sausages, you should vacuum them now and freeze them.
To enjoy the sausages directly, fry them slowly over medium heat until they are crisply browned all around.