Cheeseburger Bratwurst

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 100 g Cheddar cheese, in one piece
• 1 onion(s), red
• 70 g gherkins
• 15 g salt
• 5 g garlic powder
• 5 g smoked paprika powder
• 1 tbsp, heaped mustard
• 1 tbsp, heaped ketchup
• 100 ml mineral water, cold
• Intestine (natural intestine)
• n. B. Bacon
• e.g. Jalapeño(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

tastes almost like a cheeseburger – only without the bun

First, finely chop the onion, fry it, and let it cool. Chop the gherkins and cut the cheddar into roughly 5 mm cubes. Place the spices, ground beef, and cold water in a food processor and knead until smooth using the dough hook. This should take 10 minutes. The water should replace the egg and ensure that it binds well. Shortly before the end, add the onions, gherkin, cheese, mustard, and ketchup and stir briefly. The sausage meat is ready. If you like, you can crumble crispy bacon and/or finely chopped jalapeños into the meat. Either use the sausage attachment on a meat grinder or, like me, use a sausage stuffer with a crank. Thread the casing, prepared according to the package instructions, onto the stuffing tube and fill the container with the meat. Now press the sausage meat into the casing, ensuring that there is as little air as possible, and then twist the individual sausages to the desired length. Twist each sausage in the opposite direction to the previous one. Finally, trim the sausages. Either grill or fry the sausage directly, or freeze it under vacuum.