Steps
The beef sausage tastes great with a good mustard in a homemade roll with fresh potato salad.
Parry bacon and meat, crush and bring to the correct processing temperature (the bacon should be frozen, the meat should be frozen).
rotate meat and bacon one after the other through a coarse perforated disc using the pre-cooled mincer.
Then turn the sausage meat through a fine perforated disc and let it freeze in a freezer.
Rotate the frozen mass again together with the crushed ice through the fine perforated disk.
Season the fine mixture with the sea salt, pepper and the remaining spices and mix for approx. 8 - 10 minutes in the food processor at medium speed.
MEMORY: 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).
Pull the gut over the end of the stuffing horn 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, also knot the end of the intestine.
Carefully twist off 20 cm long sausages and cut off pairs of sausages.
Hang the couple over a bar and allow to dry. Finally smoke hot for one hour at approx. 80°C.
Either let the sausages steep in broth for 15 minutes and enjoy immediately, or cool in ice water, vacuum and store in the refrigerator.