Champignonwurst - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Food processor
- Kitchen scale
- Sausage stuffer
- Pot
- Mixing bowl
- Spoon
Ingredients
- 200 g Schweinebauch ohne Knochen und Schwarte
- 300 g Faschiertes, gemischt
- 60 g Champignons in Scheiben, in der Dose
- 180 - 280 g Crushed Ice
- 1070 g Wasser
- 1 Päckchen Gewürz Compound für Pikantwurst
- Öl zum Einfetten
- 1000 g Wasser
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