Steps
Raphael von Wurstgefühle http://www.wurstgefuehle.de has shared a great recipe with us with the wild boar apple walnut sausage and we are happy to introduce it to you here.
Parry bacon and meat, crush and bring to the correct processing temperature (the bacon should be frozen, the meat should be frozen).
In the meantime, chop the walnut kernels and the dried apple pieces into small pieces, just as you would like them in a sausage. Then put both in a bowl big enough to hold all the sausage meat afterwards and leave enough space for kneading.
Season the bacon and meat with salt, pepper and paprika powder before mincing and spread evenly.
Then turn the seasoned pieces of bacon and meat through a mincer with a medium coarse perforated disc between 3 and 6 mm. This can be done directly into the bowl with the walnuts and apples.
Then knead the sausage meat vigorously by hand per kilo for about one minute. This emulsifies the sausage meat and improves the bond and thus also the later cut resistance. This is particularly important because of the apple pieces and the walnut kernels, otherwise the sausage becomes crumbly. The mass should then be homogeneous and of a sticky, cohesive consistency.
Fasten the sausage stuffing horn to the meat mincer/sausage filler, pull up the intestine 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 and cut them off.
If you want to keep the sausages longer, you should vacuum and freeze them now.
To enjoy the sausages directly, fry them slowly over medium heat until they are crisply browned all around.