Spiced pork sausage

Directions

1. Peel the onion. ≈ 8 min
2. Boil the meat, onions, and broth in 1 liter of water for 10 minutes. ⏱ 10 min
3. Finely chop the onion, liver, and meat using a food processor. ≈ 8 min
4. Cut the bacon into thin strips and the lard into small dice. ≈ 8 min
5. Combine the meat and liver mixture, then add the flour and spices. ≈ 4 min
6. Cut three pieces of pork hock, each preferably less than 65 cm long, then rinse them again under running water to open them up. ≈ 8 min
7. Seal each end of the intestines. ≈ 3 min
8. Wrap the intestine up to the knot in a sausage casing. ≈ 3 min
9. Now, fill the intestines with the sausage mixture, but don’t completely fill them. ≈ 3 min
10. The tube should slide through the soda siphon without trapping any air bubbles. ≈ 3 min
11. The faster the intestinal tube empties, the thinner the sausage becomes. ≈ 3 min
12. This is particularly important during preparation, especially thanks to the use of automated kitchen equipment. ≈ 3 min
13. When using a separate sausage filling container, the filling process takes a little longer. ≈ 3 min
14. Once the intestine is full, also close the other end. ≈ 3 min
15. Now, the sausage can be cut into shorter or longer portions by regularly rotating the skin. ≈ 3 min
16. Heat some water in a large pot. ⏱ ≈ 10 min
17. Add a few spoonfuls of salt to prevent the sausages from bursting. ≈ 3 min
18. Gently place the sausages in the pan and let them cook for one hour. ⏱ ≈ 10 min
19. Next, gently remove them from the water and cool them in cold water. ⏱ ≈ 20 min
20. Store in the refrigerator. ⏱ ≈ 2 hr