Sauté onions in butter. Put chicken meat, pork bacon and squeezed buns through a meat grinder. Mix well the quantity with eggs and whipped cream, add to the stewed onions, season heartily with salt and season with pepper. Do not forget clove and cayenne pepper. And one more time mix the whole thing heartily.
Fill the quantity in cleaned pork intestine. Tie sausages with spagat. With a fine needle prick the intestine in some places to avoid bursting. Finally, simmer in boiling, but not bubbling, water for 40 minutes. Remove the sausages from the water, cool.
Grill cold sausages. Serve with bread and leaf salad. Et bon appetit!
Our tip: Use bacon with a subtle smoky note!
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