Steps
For the apple sausage, parry the pork belly and shoulder of pork, chop and bring to the right temperature (the fat should be frozen, the meat frozen).
Mix the spices and grind finely, dice the apple finely and chop the thyme finely.
Season the meat by turning it through a fine perforated disc.
Add the apple, thyme and cider to the minced mass and mix well with your hands again until a sticky bond is formed.
Reminder: Keep an eye on the temperature of the mixture!
Attach the sausage cornucopia to the mincer, pull up the casing and press the mixture until the cornucopia opens (so that no air gets into the casing during filling).
Please always observe the temperature.
Pull the casing over the end of the cornucopia and close it with a knot.
Then press the sausage meat evenly into the casing. Make sure that you do not fill the sausage too tightly with the mixture (as it will have to be twisted off later).
Finally, knot the end of the intestine as well and twist off 15 cm of sausage.
For perfect enjoyment, let the sausages stand in the refrigerator for a day, well covered, or vacuum them and then freeze them.