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The Cheddar Sausage




Source of Recipe


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List of Ingredients






6 ounces of chopped pork shoulder
2 ounces of bacon
2 ounces of grated aged cheddar cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of ground fennel seed
1/2 teaspoon of freshly grated nutmeg

Place all the ingredients in a food processor and process until thoroughly combined but still slightly chunky.
Place the mixture in a piping bag. Spread a sheet of large plastic wrap out on a just-moistened work surface and pipe out a large bead of the sausage filling. Leave several inches of plastic wrap empty on either side of the sausage. Roll up the plastic wrap carefully, try to avoid forming any air bubbles inside the plastic. Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage. If any air pockets form prick them with a pin.
Ties off both ends of the plastic then tie off the sausage at regular intervals forming links.
Poach the plastic wrapped links in simmering water for five to seven minutes, depending on their thickness. Just cook them through then cool the sausages by immersing them in ice water for a few minutes.
Cut off the plastic wrap and squeeze out the sausages. When ready to serve quickly reheat them by browning them in a bit of butter until heated through. Serve immediately.

Recipe