Steps
In the Palatinate the Saumagen belongs to every hearty meal and we have created for you a Bratwurst in the "Saumagen Style", with potatoes and beef heart.
Parry the pork belly and meat, dice the heart (into 0.5 cm cubes) and bring to the right temperature. Finely dice the potatoes and blanch for about 4 - 5 minutes.
Grind the spices finely, iron the milk in the freezer and turn the meat through the finest perforated disc.
Gradually cut the minced mass in the Food Professor together with the iced milk and the ground spices. The mixture should be very fine and sticky.
Cool the mass again.
Fold in the diced potato and heart pieces by hand or with a food processor.
Attach the sausage stuffing horn to the meat mincer, draw up the intestine and press the mixture to the opening of the stuffing horn (so that no air enters the intestine during filling).
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 one end of the pork tribe.
Carefully twist off 20 cm long sausages, knot the other end of the intestine as well and cut them off.
The sausages can either be grooved immediately or brewed for 20 minutes at 80 degrees.
If you want to keep the sausages longer, you should now vacuum them and freeze them.