Steps
Palatinate Bratwurst with Italian accent. A coarse bratwurst with parmesan and a hint of tomato, Pizziola style. Perfect for a summer barbecue evening.
Parry bacon and meat, crush and bring to the correct processing temperature (the bacon should be frozen, the meat should be frozen).
rotate meat and bacon one after the other through a coarse perforated disc using the pre-cooled mincer.
Season the mixture with the sea salt, pepper, tomato flakes and oregano and mix for approx. 8 - 10 minutes in a food processor at medium speed.
Fine diced Parmesan cheese.
MEMORY: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the mincer, draw up the pork tripe and press the mass to the opening of the stuffing horn (so that no air enters the pork tripe 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 pork tripe. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally, also knot the end of the intestine.
Carefully twist off 20 cm long sausages 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.