Steps
With a large number of French herbs, Bratwurst brings the herbs of Provence directly to your plate.
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.
Season the mixture with sea salt, pepper, chopped herbs and mortar of juniper berries as well as lemon dust and mix for about 8 - 10 minutes in a food processor on a medium heat or by hand.
Reminder: Keep an eye on the temperature of the mass!
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 pork tripe 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 10 - 20 cm long, knot the other end of the pork tripe 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.