Steps
Another cooked sausage classic, the Fleischwurst.
No matter whether on the bread or on the hand, a true pleasure.
parry belly, ham and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Turn everything one after the other with the pre-cooled mincer through a coarse perforated disk.
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.
mix the fine mixture with the sea salt, pepper and the remaining ground spices 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 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. Make sure that you do not fill the sausage too tightly with the mixture (as it will have to be tied later).
Carefully put the sausages into rings and tie with kitchen thread.
Hang the couple over a bar and allow to dry. Then smoke hot at approx. 60°C for one hour.
Finally, the smoked sausages are brewed at 70°C for approx. 40 minutes.
We deliberately avoid nitrite curing salt.
If you wish a particularly pink colouring you can use 40g nitrip curing salt instead of sea salt on 2kg 40g.