Cut the meat into pieces suitable for the mincer. Remove bones, rinds and cartilage. Put into the meat grinder through the 3mm disc. Grind the bacon separately and keep it separate. Grind the onion and garlic as well. Weigh the total. The ingredients are calculated according to this amount.

I haven't had the powdered coriander, mace blossom and cardamom. Therefore add the nitrite curing salt to the mortar and pestle until everything is pulverized. Mix with the other spices. Add to the minced meat and mix. Either in a bowl with a lid that is just getting full or wrap it in cling film (because of the air contact). The minced bacon is also refrigerated, but remains separate. Cool down for 24 hours in the 0 ° C compartment of the refrigerator. During this time, the minced meat is roasted by the nitrite curing salt. Otherwise the meat loaf will turn gray afterwards.

The next day I also put the metal mixing bowl and the K-hook (flat bat) in the cold for hours. The milk was also put in the 0 ° C compartment and the last half hour before processing was put in the freezer together with the meat dough.

Now you have to work quickly: Put the meat in the mixing bowl. A tablespoon (15gr.) Cornstarch (better binding) and the baking powder. First let the machine mix on a low level. Empty the almost frozen milk in small sips. The weight of the meat also plays a role in the dosage of the milk (26%). Let the machine work at about the middle level, otherwise it will splash. Measure the temperature. When it is between 0 and 4 ° C add the bacon. Now let the food processor work at the highest level. It takes about 10 minutes for the sausage meat to look satisfactory.

Grease a loaf pan well and throw the sausage meat into it. There should be as few air bubbles as possible. Smooth out with wet hands and press in a diamond pattern with the pastry card (do not cut). Bake with a roasting thermometer at 150 ° C until the thermometer has reached 80 ° C. Take out of the oven and let the thermometer stick in until the juice has spread inside (10 min waiting time). The greatest art was to get the meat loaf completely out of shape.

Usually a butcher takes a blitzer to make the sausage meat. But it is also possible with the food processor - if it is reasonably efficient. The recipe from eastern Switzerland uses milk instead of (frozen) water - and requires 26% of the total. They also like to eat veal instead of beef.

In Thurgau, where the sausage counters are not so expansive, there is only the meat cheese as boiled sausage in addition to excellent Lyoner, some cold cuts. It is therefore important for the butcher how it tastes (at least for the few artisanal butchers that still have it in Thurgau).

The recipe was based on Paul Imhof's "The culinary heritage of Switzerland" Volume 3, p. 164f. Although it doesn't give an exact recipe, it describes it pretty well. The spices are mine. My first version was quite peppery - but that has already been corrected here. The baking soda comes in because of the phosphate it contains. For better binding (I do not use any other binding agents such as cutter aids etc.). The strength is also intended for this. You can try to leave them out completely.

I would call the above recipe a dress rehearsal. I had the world premiere yesterday - 8 days later. The recipe works. Two changes: wheat starch reduced to 10 gr / kg and the best way to line the baking pan with baking paper. First, the fully baked loaf just slips out and second, I still don't have the shape from the premiere clean, despite hours of soaking and scrubbing.