Steps
Caution HARD! The Drunken Bratwurst is only for "real" men and women. With whiskey and gin it has a unique taste.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Rotate meat and bacon one after the other through a coarse perforated disc with the pre-cooled mincer and place in the refrigerator.
The spices finely grind, gin and whiskey mix
Season the mixture with the spices, add the gin-whiskey mixture and mix for approx. 8 - 10 minutes in the kitchen machine at medium speed.
Reminder: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the meat mincer/sausage filler, pull 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 15 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.