Make your own wild garlic and cheese sausages

Ingredients for 1 servings:

• 800 g pork neck
• 200 g bacon, green
• 200 g Cheddar cheese
• 18 g salt
• 2 g black pepper
• 1 g wild garlic, dried
• 1 ½ g nutmeg powder
• 1 g allspice powder
• 150 ml sparkling mineral water, ice-cold
• some pig intestine, caliber 28/30

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for frying or grilling

Weigh the spices and mix well. Dice the really cold meat and bacon to a suitable size for grinding, adjusting it to your meat grinder. Depending on the desired fineness of the sausage, grind the meat through the grinder. I used the 4.5-inch disc. This will produce a medium-sized bratwurst. Combine the meat with the spices in a food processor and knead with the dough hook for about 10 to 15 minutes until a smooth mixture forms. Gradually add the ice-cold mineral water. The mixture should not get warmer than 10 to 12 degrees Celsius, otherwise it won’t bind and the sausage will become crumbly. If in doubt, place the food processor container with the meat in the freezer for 30 minutes. During this time, finely dice the cheese and add it to the mixture when the sausage meat is ready. Knead in the cheese briefly, then fill the sausage meat with a sausage stuffer. I used 28/30 pork casing, but a smaller casing will also work. Twist the sausages to the desired length. The sausages can be grilled immediately. For longer shelf life, blanch the twisted sausages in salted water (no more than 80 degrees Celsius). Add 18 g of salt per liter of water, otherwise the water will draw the salt out of the sausages. As a rule of thumb: blanch for 1 minute for every millimeter of sausage thickness, and 5 minutes longer to be on the safe side. So, for a sausage thickness of 3.5 cm, blanch for about 40 minutes. Pierce air holes in the casing with a toothpick to prevent the sausages from bursting. Once cooled, the sausages can be frozen.