Finely mince the meat with the spices and onion.
Add the potato starch slowly and continue to mix. Finally, add the cubes of green bacon.
Mix again and season to taste. Now fill the mixture into the natural casings.
Let the finished sausages dry a little.
If you have the possibility to smoke them hot, you should smoke them for about 1 – 2 hours, depending on the Ø. Then let them steep in 75°C water for another 1 hour.
Who does not like bacon, does not get it, can omit it under consideration of the spice quantities.
After cooling, the sausage will keep for several days in the refrigerator, better in the freezer. We like to eat it warm, steamed, or even cold.
Hearty with sauerkraut and beer. Tip: Since this is a scalded sausage, you can dissolve the salt in a little water and add it. It combines much better in liquid form than in crystalline form.
