Steps
It doesn't always have to be meat! Our Lachwurst offers a delicious alternative. With fresh wild salmon fillet it tastes especially delicious and the sausage gets a nice red color.
Sprinkle the salmon fillet with the sugar and salt in a large bowl and marinate for 1 hour.
Then rinse the fish under cold water and dab dry.
Crush the bacon and fish and bring to the right temperature (the bacon should be frozen, the fish should be frozen).
Turn meat and bacon through a coarse perforated disc using the pre-cooled mincer.
Season the mixture with the pepper, thyme and mustard seeds and mix for approx. 8 - 10 minutes in a food processor at the lowest setting.
Reminder: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the meat mincer, open 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 gut over the end of the stuffing horn and close it with a knot.
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 intestine.
Carefully twist off 20 cm long sausages and cut them off.
Either freeze the sausages now or enjoy them directly by frying them slowly over medium heat until they are crisply browned all around.