Steps
All hands on deck! Fine veal bratwurst with fine cubes of "DER FRÖHLICHE FÄHNRICH", the spicy organic red cheese with Finne Pale Ale, the Hafenkäserei Münster.
Parry belly and meat, mince and bring to the right processing temperature (the fat should be frozen, the meat frozen).
Turn the meat, fat and iced cream one after the other with the pre-cooled mincer through a very fine perforated disc.
Mix the mixture with the ground spices for approx. 8 - 10 minutes in a food processor at medium speed.
Throw both cheeses finely, chop the parsley and fold everything into the sausage mixture.
REMINDER: Keep an eye on the temperature of the mixture!
Attach the sausage stuffing horn to the mincer, open the gut and press the mixture to the opening of the stuffing horn (so that no air gets into the gut during filling).
Pull the intestine over the end of the cornucopia and close 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 as well.
Carefully twist off 20 cm long sausages and cut them off.
If you want to keep the sausages longer, vacuum them and store them in the refrigerator.
To enjoy the sausages directly, fry them slowly at medium heat until they are crisply browned all around.