Steps
Suitable for grilling in winter and summer, the bratwurst with lemon and parmesan cheese.
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 with the pre-cooled mincer through a central perforated disc.
Grind the spices (salt, pepper, chilli, nutmeg).
Chop the parsley finely and grate the parmesan halfway and dice the rest finely.
Mix the minced mass with the spices, cheese and chopped parsley and mix with the Riesling to a homogeneous, firm mass.
Mix the minced mass well again with the spices.
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.