Steps
For the tomato mozzarella bratwurst, parry the pork belly and neck meat, mince and bring to the right temperature (the fat should be frozen, the meat should be frozen).
Finely grind the salt pepper, paprika, cloves and nutmeg, mix with the oregano and pour over the sliced meat and mix.
Finely dice the dried tomatoes and mozzarella and add to the meat.
Turn everything together through a fine perforated disc.
Mix the minced mass well again with your hands.
Reminder: Keep an eye on the temperature of the mass!
Attach the sausage stuffing horn to the meat mincer, draw up the pork tripe and press the mixture to the opening of the stuffing horn (so that no air enters the prok tripe during filling).
Pull the prok tripe over the end of the stuffing horn and close with a knot.
Then press the sausage meat evenly into the intestine. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally, knot the end of the filled pork tripe as well and twist off 15 cm of sausages.
For perfect enjoyment, let the fried sausages stand for a day in the refrigerator, well covered, or vacuum them and freeze them afterwards.