Steps
The classic sausage from Italy. The coarse fennel Bratwurst, the Salsiccia, brings you the Italian Fair directly to the grill.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Turn meat and bacon through a coarse perforated disc using the pre-cooled mincer.
Grind the spices (except the fennel seed) finely and add them to the meat mass together with the ground fennel seed. Mix everything well either by hand or with the kitchen machine for approx. 15 minutes.
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 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 pork tripe.
Carefully twist off sausages 10-15 cm long 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.