Steps
Oktoberfest time is white sausage time, suitable for the first autumn days with firschen Pfiffferlingen.
Parry the bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Turn the meat and bacon one after the other through a coarse perforated disc with the pre-cooled mincer.
Then turn the sausage meat through a fine perforated disc and let it freeze in the freezer.
Turn the frozen mass again together with the crushed ice through the fine perforated disc.
Season the finely ground mixture with sea salt, pepper, mustard powder and nutmeg powder, add the chopped parsley and mix for approx. 8 - 10 minutes in a food processor at medium speed.
Fold in the finely chopped chanterelles by hand.
Remember: Keep an eye on the temperature of the mass!
Attach the sausage stuffing horn to the meat mincer, draw up the intestine and press the mixture to the opening of the stuffing horn (so that no air enters the intestine during filling).
Pull the intestine over the end of the filling 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 intestine as well.
Carefully twist off 10 cm long sausages and cut off pairs of sausages.
Brew the entire sausage chain in 75 °C hot water for approx. 25 minutes. The sausages are ready to be cooked when they have reached a core temperature of around 67 °C. The sausages are then ready to be cooked.
The sausage chain can then be cut apart.
The white sausage either enjoy immediately or after cooling in ice water vacuum and then freeze.