Chocolate Sausage with Liquid Core on Passion Fruit and Red Cabbage

Melt the chocolate together with the butter, stir until smooth and allow to cool. Mix the egg and egg yolk together with the sugar until frothy, add the flour and then add the liquid chocolate. Season the dough with chilli from the mill. Water the pig's intestine and fill the mass into the intestine using a sausage filler or, alternatively, a piping bag. Fill very little into the intestine, so that the sausage is about 1cm to 5cm in diameter. The mass rises, if there is too much in it, the intestine bursts. Now tie the sausages with the help of kitchen twine. Heat the oven to 200 degrees circulating air and place the sausages on baking paper in the oven for 6 to 6.5 minutes. It is better to make the sausages individually, or before doing a test until they have the right filling quantity and consistency. Take out the sausages and place on a wire rack. Let cool a little and then cut in the middle and serve. Decorate with gold leaf if necessary.

Cut the red cabbage into thin strips and knead together with the sugar with your hands. Let the red cabbage stand for 30 minutes, meanwhile it will absorb liquid. Then heat the red cabbage in a saucepan and deglaze with passion fruit juice. Scrape out the vanilla pod and add it and let it simmer for 30 minutes. In the meantime, cut the passion fruit in half and remove the pulp and add to the cabbage 10 minutes before the end of the cooking time. Thicken the sauce of the herb with a little cornstarch. Let the red cabbage cool down. Cut the mint into strips and mix with the red cabbage. Arrange on the plate and garnish with orange zest and rosemary.