Mix meat and whipped cream briefly and mix with the spices.
Fill into a piping bag with an 8 mm nozzle or fill into the casing with the filling attachment of the meat grinder and tie off approx. 10 cm long sausages with spagat.
Let stand for 3 minutes at about 70 °C and refrigerate.
Carefully score the sausages, roast and bring to the table with curry sauce.
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