Steps
This recipe was created by our friend Raphael von Wurstgefühle www.wurstgefuehle.de to celebrate the 200th anniversary of Rheinhessen in 2016.
In the Gründerbiergarten in Mainz it was the most frequently ordered sausage. It is consciously intended for conservative sausage lovers who are not too keen to experiment, but still appreciate a well made Bratwurst. It is therefore reminiscent of a classic coarse bratwurst, but brings much more solidity to the onions pickled in Riesling.
First chop the onions into small cubes and place in a bowl in the Riesling so that the aroma can pass into the onions. The bowl should be large enough to hold the whole sausage meat afterwards and still have enough free space for kneading.
Parry bacon and meat, crush and bring to the correct processing temperature (the bacon should be frozen, the meat should be frozen).
Season the bacon and the meat with salt, pepper, macis, ginger powder and paprika powder before mincing and distribute evenly.
Then turn the seasoned pieces of bacon and meat through a mincer with a medium coarse perforated disc between 3 and 6 mm. This can be done directly into the bowl with the onions pickled in Riesling.
Then knead the sausage meat vigorously by hand per kilo for about one minute. This emulsifies the sausage meat and improves the bond and thus also the later cut resistance. The mass should then be homogeneous and of a sticky, cohesive consistency.
Fasten the sausage stuffing horn to the meat mincer/sausage filler, pull up the prok tripe and press the mass to the opening of the stuffing horn (so that no air enters the intestine during filling).
Pull the gut over the end of the fill horn and close it with a knot.
Then press the sausage meat evenly into the prok tripe. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally, also knot the end of the prok tripe.
Carefully twist off sausages and cut them off.
If you want to keep the sausages longer, you should vacuum and freeze them now.
To enjoy the sausages directly, fry them slowly over medium heat until they are crisply browned all around.