John Myers
Ingredients for 4 servings:
- 1 ring/s of meat sausage or Lyoner
- 1 slice(s) of cheese (Leerdamer), approx. 1 cm thick
- 1 package of bacon
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
cheese-filled sausage for grilling, wrapped in bacon
Cut the sausage into approximately 7 cm long pieces. Peel the pieces and cut out holes lengthwise using an apple corer. Cut the cheese so that it fits exactly into the holes, but is 2 cm shorter. Cut approximately 1 cm long “plugs” from the cut-out sausage and use them to seal the sausage pieces. Wrap a slice of bacon lengthwise around each sausage and secure with toothpicks (preferably soaked in water beforehand). Grill these sausage pieces very slowly over indirect heat, adding a little more heat at the end to allow the bacon to crisp up. Grill them slowly so that the cheese inside becomes viscous. Then they’re done, and it’s delicious when you cut into them and the soft cheese oozes out.
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