Steps
This tasty cooked sausage without intestine, the Farmer Rolls, was produced together with our partner butcher HEPP from Altleiningen. Perfect for a cosy barbecue evening.
parry belly, ham and meat, crush and bring to the correct processing 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.
Grind the spices and add to the mixture. Mix everything for approx. 15 minutes in the food processor at medium speed.
MEMORY: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the mincer.
Boil water with vegetable broth in a saucepan and bring to a temperature of 80°C.
moisten a kitchen board and carefully spray sausages across the board with the sausage filling horn.
Lift the board into the hot water and let the sausages slide into the water, shaking slightly.
Repeat this until the entire mass is used up.
Let the sausages brew in boiling water for approx. 30 minutes.
Mingle in a large bowl sweet paprika powder, marjoram, ground pepper, ground coriander seeds and the parsley.
Lift the sausages out of the water with a skimmer and allow to drain.
roll the drained sausages in the spice mixture until they are completely covered with the spices.
Either fry the rolls directly or vacuum and freeze them if you want to keep them for longer than 1-2 days.