Briefly grind meat and whipped cream in a hand mixer and mix with the spices. Fill into a piping bag with an 8 mm nozzle, pour into the intestine and tie with spaghetti about 8 cm long sausages.
Poach for three minutes and set aside to cool.
Carefully score and roast sausages, sprinkling with garam masala, coriander, salt and pepper.
The recipe is from chef Jürgen Fehrenbach of the “Restaurant im Logenhaus”.
Tip: Always use aromatic spices to refine your dishes!
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