Steps
In Jamaica the Jerk sauce is not to be thought away. The spicy sauce gives the meat a Caribbean-oriental touch and fits perfectly to the first summer barbecue evenings.
For the jerk sauce finely chop the spring onions, coriander and a thumb large piece of ginger.
Chip the shallots and garlic cloves finely and fry them in a pan in some olive oil.
Place the spices, spring onions, coriander and ginger in a mortar. Add the sugar and all fine mortars.
Add the mixture to the sweaty onions/garlic and boil down together with soy sauce, orange and lime juice.
Dice the meat and bacon and marinate with the cooled Jerk sauce for 1-2 hours around the refrigerator.
Turn the marinated meat half through the fine disc and the other half through the coarse disc of the fish grinder. Then mix well with each other.
Reminder: Keep an eye on the temperature of the mass! To do this, cool the mass again in the refrigerator after chopping.
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 grilled.