Ingredients
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6
-
2
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Cheddar Sausage, I found this on Inn Chef Im not sure how many this makes, I found this on Inn Chef Im not sure how many this makes
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Steps
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1
Done
|
Place All Ingredients in a Food Processor and Process Until Thoroughly Combined but Still Chunky. |
|
2
Done
|
Place the Mixtrure in a Piping Bag. |
|
3
Done
|
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
Done
|
Leave Several Inches of Platic Wrap Empty on Either Side of the Sausage. |
|
5
Done
|
Roll Up the Plastic Wrap Carefully,Try to Avoid Forming Any Air Bubbles Inside the Plastic. |
|
6
Done
|
Grasp Both Ends of the Plastic Wrap and Twirl the Works Repeatedly Until the Plastic Tightens Around the Sausage. |
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7
Done
|
If Any Air Pockets Form Prick Them With a Pin. |
|
8
Done
|
Tie Off Both Ends of the Plastic Then Tie Off the Sausage at Regular Intervals Forming Links. |
|
9
Done
|
Poached the Plastic Wrapped Links in Simmering Water For 5-7 Minutes,Depending on Their Thickness. |
|
10
Done
|
Just Cook Them Through Then Cool the Sausages by Immersing Them in Ice Water For a Few Minutes. |
|
11
Done
|
Cut Off the Plastic Wrap and Squeeze Out the Sausage. |
|
12
Done
|
When Ready to Serve Quickly Reheat Them by Browning Them in a Bit of Butter Until Heated Through. |
|
13
Done
|
Serve Immediately. |
