Steps
The fine taste of pastis gives this coarse pork sausage a tasty, fresh taste.
Parry bacon and meat, mince and bring to the right temperature (the bacon should be frozen, the meat should be frozen).
Rotate meat and bacon one after the other through a coarse perforated disc with the pre-cooled mincer and place in the refrigerator.
Grind the spices finely, pound the fennel seeds and anise.
Season the minced meat mixture with the spices, add the pastis and mix for approx. 8 - 10 minutes in the food processor at medium speed, or by hand. And let the mixture steep in the fridge for about 30 minutes.
Fasten the sausage stuffing horn to the meat mincer/sausage filler, pull up the pork tripe 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 10 cm long 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.