Mix meat cubes with salt, saltpetre, sugar (if desired, exchange total amount of salt/saltpetre for pickling salt), brandy in a baking dish and marinate cooled for 24 hours. Pass the meat through the coarse disk of the meat grinder, mix with the remaining ingredients and stuff into the prepared casing (rinse, water with vinegar) using the sausage spout. Cut sausage into 50 cm sections and separate.
Tie sausages into a ring and either chill and air dry for 6 weeks, or possibly after 1 to 2 days chill at 30 degrees for 6 hrs and then air dry for 6 weeks.
Our tip: Use bacon with a subtle smoky note!
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