Steps
For the spinach-halloumi sausage, parry the pork belly, neck meat and shoulder of veal, mince and bring to the right temperature (the fat should be frozen, the meat frozen).
Mix and finely grind the spices, coarsely chop the spinach and the halloumi.
Season the meat and turn it together with the spinach through a medium coarse perforated disc.
mix the diced mass well with your hands again and add the diced Halloumi.
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).
Please always note the temperature.
Pull the gut over the end of the cornucopia 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 knot the end of the intestine and twist off 15 cm sausages.
Leave the sausages well covered in the refrigerator for one day for the perfect enjoyment or vacuum them and then freeze them.