for 8 pieces

Sausage meat

700 g	pork neck ordered in advance from the butcher and put through the coarse mincer
300 g	smoked bacon ordered in advance from the butcher and put through the coarse mincer
1 bunch	parsley, finely chopped
1 tbsp	smoked paprika
1 tsp	liquid smoke
1 tsp	fennel seeds
1 ¼ tsp	salt

Sausages

1	pig intestines, ordered in advance from the butcher
	kitchen twine

How it's done

Sausage meat

Mix the meat, bacon and parsley in a bowl, season, knead well by hand.

Sausages

Transfer ¼ of the meat mixture to a disposable piping bag with a smooth nozzle (approx. 16 mm in diameter). Slip a piece of intestine over the nozzle and hold firmly with one hand. Using the other hand, squeeze in the meat mixture until the desired sausage length is reached (approx. 14 cm). It's important to make sure that there are no air pockets in the sausage. Twist the sausage twice to create a link and continue until all the meat mixture has been used up. Tie the twisted ends of the sausage with kitchen twine.

Charcoal/gas/electric grill

With the lid up, grill the sausages over/on a medium heat (approx. 200 °C) for 10 mins., turning occasionally.

Show complete recipe