A crisp skin and melted cheese centre make this German sausage a must-have indulgence.
Prep Time: 15 minutes
Cooking Time: 20 minutes
500g ground pork
150g grated Extra Matured Cheddar
150ml milk (or stock)
2 tbsp plain flour
2 onions (small)
Salt and pepper
Hog sausage casing
Mix ½ tbsp salt into the ground pork. Adding the salt first helps keep the sausage meat from separating.
Add the milk, egg, grated onion, pepper and flour and mix so it is firm, it should not feel too wet. Beat the sausage meat well. Grate the cheddar, cut the bacon into small cubes and add both to the sausage meat. Refrigerate the meat to keep it as cold as possible throughout the entire process.
Before stuffing the sausages, soak the casings in cold water. This will remove the salt used to cure them. Find the end of the casing and run some water through it to remove any salt from the insides.
Wet the sausage funnel to make it easier to slip the casing over it. Slip the entire casing over the funnel. Pull off a length of the casing (approx. 5-7 cm) before you start stuffing the sausage. Don’t knot the end as you want to be able to press any air bubbles out. Begin stuffing the casing, taking care not to pack it too tight as that increases the risk of the sausages bursting during cooking.
When all the sausage meat has been run through the sausage stuffer, it’s time to form the sausages. Tie a knot on each end. Squeeze some space between each link and twist 5-7 times until you have the desired number of links.
Heat a large pot filled with water to approx. 80-90°C – just below boiling point. Add salt and a couple of bay leaves. Place the sausages in the water and poach them for about 15-20 minutes. Less if you used sheep casing.
Now the sausages are ready for the BBQ!
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