Steps
Maronen not only taste hot at the Christmas market but also fit great in a fine pig bratwurst.
Parry bacon and meat, mince and bring to the correct temperature (4 C°).
Chop the cooked and peeled chestnuts into small pieces.
rotate meat and bacon one after the other through a fine perforated disc using the pre-cooled mincer.
The spices finely grind.
Add the chopped chestnuts and ground spices to the mixture and mix for approx. 8 - 10 minutes in the 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, the one pork tripe end node.
Carefully twist off sausages of 10 cm length, knot the other end of the intestine as well 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.