in Germany

Fine cheese sausages

updated

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Ingredients for 1 servings:

  • 2 kg pork (shoulder)
  • 2 kg pork (belly)
  • 1 kg cheese (Gouda)
  • 10 tsp garlic cloves
  • 4 tsp black pepper
  • 4 tsp allspice, ground
  • 8 tsp salt
  • 6 tsp herbs de Provence
  • 6 tbsp parsley, chopped, dried

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

makes 40 pieces

Pass the meat through the coarse disk of a meat grinder. Process the mixture with a food processor and chopping blades until smooth. Knead the spices and cheese into the sausage meat and fill the casings. Briefly blanch the sausages and fry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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