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Selfmade cheese sausage – simple, fast & super tasty

In this post, I’ll show you how to make a cheese bratwurst yourself. It’s easy and super quick to make. 

The grilling season has started and the cheese bratwurst is a great alternative and perfect for a barbecue. It is suitable for beginners and cheese lovers. 

Want more great bratwurst recipes?  Then my recipe book “24 Bratwurst Recipes for a Perfect Grilling Experience” is for you!

I also answered some general questions about making bratwurst in my general Bratwurst making post. Have a look there.

But now enough talking … 

Here you will find the complete cheese sausage recipe as a video or to read through.

Have fun and good luck making it! I would be happy if you leave me a comment there, whether you succeeded.

Cheese sausage – What do you need to make it?

Ingredients for your Cheese sausage

Cheese sausage-all ingredients

Meat (1000 g):

  • 75 % lean pork shoulder(750g)
  • 25 % pork loin fat (250g)

Spices per 1000 g of meat:

I use mountain cheese in my recipe. You would like to use another cheese? No problem! Replace the mountain cheese with the cheese of your choice. The quantity remains the same. You want more cheese? Increase the quantity to 300 g.

The equipment to make cheese  sausage 

Meat Grinder  

You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.

Sausage stuffer

You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.

Sausage casings

The cheese sausage is filled in natural casings. I recommend 28/30 caliber pork casing.

If you want to prepare cheese sausage without intestines, you can use jars and boil down the mass.

Make cheese sausage – Step-By-Step Instructions

1. cut the meat and fat into pieces suitable for wolf. You can vary the size depending on how big your meat grinder is. 

Cheese sausage-cut

2. put the meat pieces in the freezer for 1-2 hours. This will help you grind later and make sure the mixture doesn’t get too warm.

Cheese sausage-freeze

3. Cut the cheese into small cubes. Alternatively, you can shave the cheese or grind it later. It depends on how you want the cheese in the sausage later.

Cheese sausage-cheese

4. now you can grind the meat. Depending on how coarse or fine you want your wild boar sausage, you can use different perforated discs. To be honest, this is a matter of taste. Personally, I use the medium perforated disc. But as I said … it must taste good to you!

Cheese sausage-grind

5. mix the meat with the spices and the cheese. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it gets a good binding.

Cheese sausage-mix

6. Next, thread the casing onto the sausage stuffer. I use  28/30 caliber pork casing for this.

In the end, it’s your decision whether you prefer to make thinner or thicker sausages. As with the fineness, this is a matter of taste and can be decided by you.

Cheese sausage-casing

7. now fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later during frying.

Cheese sausage-fill

8. now you turn off the heat. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.

Cheese sausage-twist

9. Your Cheese sausage is now ready. Enjoy them.

Cheese sausage-ready

How long is the shelf life of the cheese sausage?

The cheese sausage can be kept raw in the refrigerator for about 1-2 days.

If you scald it directly after production at 75 degrees Celsius for 25 minutes, it can be stored in an airtight container in the refrigerator for about a week.

Alternatively, you can also freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.



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  1. I love your receipts, wont be making any until this fall or early winter, I’ve been cutting meat and butchering for over 50 years on the farm but you have given me new avenues to go down, Thank you very much I enjoy everyone of your posts !!
    Tom Wolfe
    Climax Springs, Missouri

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