Steps
To match the cold season we have developed a delicious winter venison sausage, with almonds and raisins, for you.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
roast the almonds in a pan and finely grind the spices.
Mix the meat and bacon with the spices, roasted almonds and the orange grating and turn through a fine perforated disc with the pre-cooled mincer.
Reminder: Keep an eye on the temperature of the mass!
Season the sausage meat, add the raisins and mix by hand or with a food processor at the lowest setting.
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 fill 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 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.