Steps
In time for Christmas we have a fine, scalded poultry bratwurst for you. Italian Lardo gives the poultry bratwurst a very special aroma.
Parry lardo and meat, crush and bring to the correct processing temperature (the lardo should be frozen, the meat should be frozen).
rotate meat, lardo and iced cream one after the other through a very fine perforated disc with the pre-cooled mincer.
mix the mixture with the ground spices for approx. 8 - 10 minutes in a 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 pork tripe 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 cornucopia 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 sausages from 10 to 15 cm in length and cut them off.
Heat water to 80°C in a large pot and broil the sausages in it for 30 minutes.
Lift the sausages out of the broth and quench them briefly in a bowl of cold water.
If you want to keep the sausages longer, vacuum them and store them in the refrigerator.
To enjoy the sausages directly, fry them slowly over medium heat until they are crisply browned all around.