Sausages and Sauerkraut

Törggelen is a very popular dish and is prepared on almost all farms. In many places, farmers prepare their own “Hauswurst” sausages and sauerkraut.
Recipe for the preparation of homemade "Hauswurst" sausage: Ingredients: • Pork (also beef, if desired) • Spice blend (salt, pepper, * Neugewürz, garlic, coriander, juniper…) * spices especially for sausages Preparation: • Put the meat in the mincer (coarse or fine, depending on your preference) • Add the spice mixture and mix well • If necessary, add a little water to make the mass "das Brat" softer (wine also possible) • Pour the mass into the filling machine "Spritz" • Fill clean pig intestines • Twist or tie all sausages of the same size • They are taken to the smokehouse “Selch” on wooden poles • They can also be air dried, but are usually smoked “geselcht” once or twice A variant of the “Hauswurst” sausage is the Kaminwurz, which is hung in the cellar to dry further. They are served with a real marenda. Enjoy your meal!
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