Steps
Game and lemongrass don't go together? Then try our Asian-style venison sausage and you will be taught better.
Parry the pork belly and meat, dice the smoked bacon and bring to the right temperature (the bacon should be frozen, the meat frozen).
Dice onions and garlic finely. Finely chop the lemon grass, pepperoni, ginger and coriander and mix with the chopped onions and garlic.
Roast the spices briefly in a pan and grind finely in a mortar.
Give the spices and chopped herb-onion mixture over the minced meat and bacon and mix well.
Turn everything through a fine perforated disc with the pre-cooled meat grinder.
Reminder: Keep an eye on the temperature of the mass!
Season the sausage meat again and fold in the cranberries by hand or with a food processor at the lowest level.
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 gut over the end of the cornucopia 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 pork tripe.
Carefully twist off sausages 10 - 15 cm long and cut them off.
If you want to keep the sausages longer, you should vacuum and freeze them now.
To enjoy the sausages directly, fry them slowly over medium heat until they are crisply browned all around.