Venison sausage with chestnuts

Ingredients for 1 servings:

• 700 g game meat
• 300 g bacon (pork back bacon)
• 1 onion(s)
• 1 clove(s) garlic
• 20 g curing salt
• 3 g pepper
• 2 g thyme
• 2 g rosemary, chopped needles
• 0.2 g cinnamon
• 0.2 g cardamom
• 0.2 g ginger
• 50 ml red wine (Dornfelder)
• 1 tbsp jelly (cherry jelly)
• 100 g chestnuts, chopped
• Intestine, (Sheep oyster mushroom cal. 22-24 or pig intestine 28-32)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Finely chop the onion and garlic, fry in a little oil, and chill. Soak the sausage casings now. Cut the meat into pieces suitable for grinding, add the spices, and mix everything well. Then, pass through the fine disk of the meat grinder. Add the wine and cherry jelly and mix until the meat has absorbed all the spices. Stir in the chopped chestnuts and fill the sausage casings with the mixture.