Steps
The combination of mushrooms and domestic wild boar combine to form a delicious, autumnal wild boar mushroom bratwurst.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Rotate meat and bacon one after the other through a coarse perforated disc with the pre-cooled mincer and place in the refrigerator.
Grind the spices and mushrooms finely, chop the fresh rosemary finely.
Season the mixture with the spices, mushrooms and rosemary and mix for approx. 8 - 10 minutes in the food processor at medium speed.
Reminder: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the meat mincer/sausage filler, pull up the intestine and press the mass to the opening of the stuffing horn (so that no air enters the pork tripe during filling).
Pull the gut over the end of the stuffing horn 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 15 cm long sausages 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.