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7. Freeze the wrappings briefly.
8. Fill the prepared wrappings with the filling.
9. Fry the stuffed Kebbe in olive oil until browned.
Delicious bratwursts (sausages)
Ingredients for 16 pieces:
1.2 kg pork shoulder
800 g pork belly
4 meters of pork intestine for sausage (Ø approx. 30-32 mm, soak in clear, cold
water for approx. 1 hour before processing)
40 g salt
1 g nutmeg
10 g fresh marjoram
10 g fresh coriander
Preparation:
1. Wash the pork, pat dry and cut into small pieces. Remove the rind from the pork
belly, remove the bones and also cut the rind into small pieces. Alternatively,
order ready-to-cook pork belly from the butcher.
2. Pass the pieces of meat and rind through the medium grinding disc of the mincer.
Then mix the sausage meat well again in a large bowl.
3. Weigh the spices with kitchen scale, and if necessary, finely grind in a mortar
and pestle or with a stick blender. Add the spices to the sausage meat and mix
evenly.
4. Now fit the mincer with the required grinding disk (fine, medium or coarse) and
the sausage attachment (see ›Assembly‹).
5. Briefly rinse the soaked natural intestine under running water, then put it on the
sausage attachment (always keep it moist) and put the sausage meat into the
mincer. Start the mincer briefly until the first sausage meat comes out of the sausage
attachment. Only then close the intestine at the rear end with a knot. This ensures
that there is no air in the intestine and virtually eliminates the risk of it bursting.
6. Start the mincer (speed 1-2) and guide the filled intestine with one hand while
adding some of the sausage meat with the other hand. The filling speed can
thus be determined by adding the sausage meat. It is more comfortable to fill
the intestine slowly, especially for the first few attempts. The hand holding the
sausage should be slightly moist so that the natural intestine can slide off the
sausage attachment without tearing. Fold the sausage into a ring and close it
with a knot at the very end.
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7. Now twist off the sausage. This determines the length of the bratwurst.
8. After twisting, place the raw bratwurst in a water bath at approx. 70°C for
approx. 15 minutes. Pre-scalding prevents the sausages from bursting immediately
on the grill and the sausages can then be separated cleanly due to the initial
binding of the mass.
9. The scalded sausage is then allowed to cool and dry. As soon as it has cooled
down, the sausage can be placed directly on the grill or you can vacuum seal
it airtight. Once vacuum-sealed, the sausages are ideal for freezing.
Crispy butter-cookies
Ingredients for approx. 80 pieces:
300 g wheat flour (or a mixture of 200 g flour and 100 g ground almonds or
hazelnuts)
1 tsp baking powder
150 g sugar
1 sachet of bourbon vanilla sugar
150 g soft butter
2 egg yolks
1 pinch of salt
1 dash of straw rum
¾ tbsp milk
Chocolate coating and sprinkles to decorate as desired
Preparation:
1. Mix the flour, baking powder, sugar, vanilla sugar and salt in a bowl. Add the
butter, egg yolks, milk and rum.
2. Knead everything quickly into a smooth dough, wrap in cling film and leave to
rest in the fridge for approx. 1 hour.
3. Preheat the oven to 170°C top/bottom heat and line a baking tray with baking
paper. Mount the cookie attachment (see ›Assembly‹).
4. Now fill the dough into the mincer in portions and use the pusher to press it
through the desired motif of the cookie former.
Tip: If the dough is too crumbly to work with, it has been kneaded for too long.
Please add a little more milk.
5. Cut the shaped cookies into the desired length and place on the baking paper.
6. Bake on the middle shelf for 10-15 minutes (depending on the desired degree
of browning). If desired, glaze and decorate when cool.
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