Steps
For the bratwurst Mexicans parry the pork belly and neck meat, mince and bring to the right temperature (the fat should be frozen, the meat frozen).
The spices mix and finely grind, the Habanero finely chop.
Finely chop the peppers.
Turn the seasoned meat through a coarse perforated disc.
mix the ground mass well again with your hands.
Reminder: Keep an eye on the temperature of the mass!
Lift the spices, Habanero, corn and mixed peppers under the desired mass and knead everything well.
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).
Please always note the temperature.
Pull the gut over the end of the cornucopia and close it with a knot.
Then 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 knot the end of the intestine and twist off 15 cm sausages.
Leave the sausages well covered in the refrigerator for one day for the perfect enjoyment or vacuum them and then freeze them.