Steps
Together with our partner butchery HEPP from Altleiningen in Rhineland-Palatinate these fiery, hot BBQ sausages were created which should not be missing at any grill party.
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.
mix the mixture with the sea salt, the pepper and the remaining spices for approx. 8 - 10 minutes in a food processor at medium speed.
MEMORY: Keep an eye on the temperature of the mass!
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.
upon press the sausage meat evenly into the intestine. 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.