cheese sausages

Ingredients for 4 servings:

• 800 g pork neck
• 100 g bacon cubes
• 3 tsp salt
• ½ tsp white pepper
• ¼ tsp caraway powder
• ¼ tsp coriander powder
• 1 tsp mustard, medium hot
• ½ tsp sugar
• 1 tsp onion powder
• ½ tsp garlic powder
• 200 ml cream
• 150 ml milk
• 500 g medium-aged Gouda
• 2,000 cm pig intestine, blue, 28/30 caliber

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

the best sausages in the world

First, make sure all ingredients are well chilled! Freeze the meat for an hour beforehand. First, cut the pork neck into walnut-sized pieces and place them in a food processor. If your food processor has a metal bowl, place this in the freezer beforehand as well to keep everything nice and cold. Then add the bacon, spices, and about half of the cream, and process the entire mixture thoroughly for about 2 minutes. Gradually add the cream, mustard, and milk until you have a relatively firm, homogeneous mixture. Tip: If you don’t have a food processor, first put the neck and bacon through a coarse grinder and then the finest grinder. Then add the milk, cream, mustard, and spices to a bowl and knead. Chill the mixture. Now soak the casing in cold water for about 15-20 minutes. Put a pot of water on the stovetop and heat it to about 85°C. Please do not use any hotter! Tip: For those with a sous vide device, set it to 85°C. While the casing is in the water, cut the cheese into 0.5 x 0.5 cm cubes and then fold these into the sausage meat that has been taken out of the refrigerator. Now comes the most important part: Take your sausage press/machine and thread the inserted casing onto the middle nozzle. Then put the sausage meat into the sausage press/machine and fill the casing. Once all the sausage meat has been processed in the casing, start twisting and make sausages of any size. Now place the sausages in the hot water. Make sure the water is no more than 85°C and no less than 70°C. Boil the sausages for about 45 minutes. Remove the sausages from the water and let them cool in a bowl covered with a towel. Simply freeze or vacuum seal the sausages and place them in the refrigerator for your next barbecue. The base, except for the cheese, can be used for other sausage variations.