Steps
Whether fresh from the grill or hot from the smoker, fiery hot Cheddar Bratwurst brings the Texas-BBQ feeling to your plates.
Parry the pork belly and shoulder of beef, mince and bring to the correct temperature (4 C°).
Cut the cheddar into 0.5cm cubes. Finely dice Habaneros and onions.
turn meat and belly one after the other through a fine perforated disc with the pre-cooled mincer.
Grind the spices and add to the mixture together with cheddar, habaneros and onions. Mix everything together for approx. 15 minutes in a food processor at medium speed or by hand.
Reminder: 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 intestine during filling).
pull the bowel over the end of the cornucopia.
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 knot one end of the intestine.
Carefully twist off sausages of 20 cm length, knot the other end of the pork tripe as well and cut them off.
If you want to keep the sausages longer, you should vacuum and freeze them now.
The sausages taste best if they can be put through 1 day in the fridge and then lightly smoked from the grill.