Cheddar and bacon sausage recipe

Cheddar Cheese and Bacon Sausage: The combination of cheddar cheese and bacon is a delicious and very popular mix in many dishes. Aged cheddar cheese has a rich flavor with a slight hint of acidity, while bacon adds a smoky flavor. Together, cheddar cheese and bacon create an irresistible contrast of flavors.

This combination is used in many dishes, including burgers, sandwiches, pizza, baked potatoes, macaroni and cheese, and many others. Nothing more natural than using this combination for sausages at a barbecue with friends and family.

Cheddar and bacon sausage ingredients

• 700 g of pork shank;
• 200 g of bacon;
• 100 g of matured English cheddar cheese (hard);
• 8 g of salt;
• 2 g of type 1 curing salt; (6.25% of nitrite and 93.75% of salt)
• 2 g of antioxidant; (with sodium erythorbate)
• 2 g of ground black pepper;
• 100 ml of ice water;
• 2 meters of 28/32 caliber pork casing.

Preparing the cheddar cheese and bacon sausage

1. Cut the pork shank into small cubes and pass through a meat grinder or, if you don't have a grinder, chop finely with a knife;
2. Cut the bacon and cheddar cheese into small pieces;
3. Mix the meat and bacon well with all the seasonings until smooth and well combined. The meat has to be sticky, sticky;
4. Add the cheese and mix gently with a spoon, so as not to break it;
5. Place it in the pork casing using specific equipment for stuffing sausages or use a funnel with a wide mouth;
6. Leave it in the fridge for at least 12 hours before baking;
7. Roast on a charcoal grill, at a moderate temperature, away from the flame, for an even better flavor.