Steps
The fine wild taste gives our roe deer bratwurst a unique aroma. Perfect for the late summer barbecue evening.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
mix the meat and bacon with the spices and turn through a coarse perforated disc with the pre-cooled mincer.
Then turn the sausage meat again through a fine perforated disc.
Season to taste and mix by hand or with a food processor at the lowest speed.
Reminder: Keep an eye on the temperature of the mass!
Fasten the sausage stuffing horn to the mincer, draw up the intestine 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 stuffing horn and close it with a knot.
Then press the sausage meat evenly into the intestine. 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 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.