Steps
The German classic among sausages, the coarse bratwurst. It always tastes the same whether on the Christmas market or on the grill party. It is easy to make and great in taste.
Parry bacon and meat, mince and bring to the correct temperature (4 C°).
Turn the meat and belly one after the other through a coarse perforated disc using the pre-cooled mincer.
Grind the spices and add to the mixture. Mix everything for approx. 15 minutes in the food processor at medium speed.
Reminder: Keep an eye on the temperature of the mass!
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 and cut them off.
If you want to pick up the sausages, you should vacuum them now and freeze them.
To enjoy the sausages directly, fry them slowly over medium heat until they are crisply browned all around.