Steps
You can enjoy the Thuringian-style Rostbratwurst now not only at the Christmas market but also from the barbecue at home.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
rotate meat and bacon one after the other through a coarse perforated disc using the pre-cooled mincer.
Then turn the sausage meat through a fine perforated disc and let it freeze in a freezer.
Rotate the frozen mass again together with the crushed ice through the fine perforated disk.
Season the fine mixture with sea salt, pepper and the remaining spices and herbs and mix for approx. 8 - 10 minutes in a 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 pork tripe and press the mass to the opening of the stuffing horn (so that no air enters the pork tripe during filling).
Then press the sausage meat evenly into the pork 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 pork tripe.
Carefully twist off 15 cm long sausages 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 s