Cheddar Sausage

1. 1

   Place all ingredients in a food processor and process until thoroughly combined but still chunky.

2. 2

   Place the mixtrure in a piping bag.

3. 3

   Spread a sheet of large plastic wrap out on a just moistened work surface and pipe out a large bead of the sausage filling.

4. 4

   Leave several inches of platic wrap empty on either side of the sausage.

5. 5

   Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.

6. 6

   Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.

7. 7

   If any air pockets form prick them with a pin.

8. 8

   Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.

9. 9

   Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.

10. 10

    Just cook them through then cool the sausages by immersing them in ice water for a few minutes.

11. 11

    Cut off the plastic wrap and squeeze out the sausage.

12. 12

    When ready to serve quickly reheat them by browning them in a bit of butter until heated through.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.