Steps
The tasty pepper sausages need about 1 week until they are ready to eat but the aromatic taste is worth the wait.
Parry bacon and meat, mince and bring to the correct temperature (4 C°).
Coarsely dice meat and belly.
Grind the spices finely (without pickling salt) and mix with the sausage starter culture and the diced meat.
Turn the meat and belly one after the other through a coarse perforated disc using the pre-cooled mincer.
Reminder: Keep an eye on the temperature of the mass!
mix the mixture well with the pickling salt in the food processor or by hand until everything is evenly distributed.
Fasten the sausage stuffing horn to the mincer, draw up the intestine 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 stuffing horn.
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, the one intestinal end node.
Carefully twist off sausages of 20 cm length, knot the other end of the intestine as well.
Hang the sausages at approx. 12 degrees for 5 hours.
After that, the sausages should be left to heat for 15 - 16 hours at 23 degrees to stimulate the formation of lactic acid bacteria.
From now on reduce the temperature every day by approx. 2 degrees to reach a temperature of 14 degrees after 7 days.
After one week the sausage has lost about 20% of its weight and is ready to eat.