Sausages with Juniper

Preparation Time: 132 minutes
Cooking Time: 13 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

Prepare them yourself, serve them with a suitable side dish, and you will delight your guests.

First, thoroughly wash and dry the pork and bacon with paper towels. Cut them into 2.5 cm cubes, then place them in a special bowl. Season with salt and pepper to taste, and add juniper seeds.
Grind the mixture with a meat grinder, using the attachment with the smallest holes. Once you have a fine paste, transfer the mixture to a multipractic and mix everything with a dough hook used for kneading dough.
Then, place the mixture in the refrigerator for about 2 hours. Meanwhile, thoroughly wash the pork intestines with cold water. Attach the sausage stuffing tube to the meat grinder and grease it with oil. Slide the intestine onto the tube and tie the end. Fill the meat grinder with the ground meat and slowly stuff the intestines. Once all the mixture is used, shape the intestines into smaller sausages. Do this by twisting each sausage in the opposite direction from the previous one to prevent them from unraveling.
Then, cut them to the desired length (so that two and two stay together). Place a pan on the stove, heat it up, and then heat the oil. Fry the sausages in the oil for about 10 minutes, turning them several times.
Serve the prepared dish on plates and offer it with a suitable side dish.