Steps
Our hot salsiccia recipe straight from New York City.
Parry the bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Turn the meat and bacon one after the other through a coarse perforated disc with the pre-cooled mincer.
Grind the spices (salt, pepper, chilli flakes, Habanero powder).
Finely chop the garlic.
Mix the minced mixture with the spices, garlic, fennel seeds and aniseed schnapps.
Reminder: Keep an eye on the temperature of the mass!
Attach the sausage stuffing horn to the meat mincer, draw up the intestine and press the mixture to the opening of the stuffing horn (so that no air enters the intestine during filling).
Pull the prok tripe over the end of the filling horn and close with a knot.
Then press the sausage meat evenly into the prok tripe. Take care not to fill the sausage too tightly with the mixture (as it will have to be turned off later).
Finally knot the end of the prok tripe as well and twist off 15 cm sausages.
For perfect enjoyment, let the fried sausages stand for a day in the refrigerator, well covered, or vacuum them and freeze them afterwards.