Homemade Cheddarwurst Recipes

CHEDDAR SAUSAGE

Steps:

• Place all ingredients in a food processor and process until thoroughly combined but still chunky.
• Place the mixtrure 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 platic 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.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poached the plastic wrapped links in simmering water for 5-7 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 sausage.
• When ready to serve quickly reheat them by browning them in a bit of butter until heated through.
• Serve immediately.

CHEDDAR BRATZENKRAUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread sauerkraut into bottom of a 9-inch square glass baking dish.
• Stir reserved liquid from sauerkraut, brown mustard, brown sugar, celery seed, and black pepper together in a bowl; drizzle over sauerkraut. Arrange sausage slices in a layer over the sauerkraut and sauce. Loosely pile frozen french fries atop the sausage.
• Bake in preheated oven until the french fries are lightly browned, 20 to 30 minutes.