Today I’m going to show you how to make Mac & Cheese Sausage yourself. It’s easy and super quick to make.
The Mac & Cheese Sausage is an exciting, crazy combination of a classic bratwurst and mac and cheese.
The variation offers an unforgettable taste experience. Certainly not for everyone, but worth a try. You shouldn’t miss the combination of spicy bratwurst and delicious cheese and pasta mixture.
If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete Mac & Cheese sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Mac & Cheese Sausage – What do you need to make it?
Ingredients per 1 kg
- 40% pork shoulder (400 g)
- 30% pork belly (300 g)
- 15% cooked macaroni (150 g)
- 15% cheese (150 g)
It is important that the cheese is heat stable and remains really creamy and does not “separate”. There are several ways to do this, the simplest being “American cheese”. Alternatively, you can make any cheese “inseparable” with citric acid, for example. I will write another separate post for this soon.
Spices per kg
- 13 g salt
- 2,5 g black pepper
- 2 g garlic powder
- 2 g onion powder
The equipment to make Mac & Cheese Sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The Mac & Cheese Bratwurst is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Mac & Cheese bratwurst without casings, you can use jars and boil down the mixture.
Make Mac & Cheese Sausage – Step-By-Step Instructions
1. Cook the macaroni according to the package instructions. It is important that the macaroni is still firm to the bite and that there is enough salt in the water. Per liter – 18g salt .
2. Cut the meat into pieces suitable for wolves. You can vary the size depending on the size of your grinder.
3. Put the meat pieces in the freezer for 1-2 hours. This will help you later with the mincing and ensures that the mass does not get too warm.
4. Now you can grind the meat. Depending on how coarse or fine you want your mac and cheese sausage to be, you can use different perforated discs. To be honest, this is a matter of taste. I personally use the coarse perforated disc. But as I said … it must taste good to you! Optionally, you can wolf the cheese with. I like cubes, though.
5. Add the spices to the meat mixture.
6. Mix the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so it gets a good binding.
7. Add the cooked macaroni and mix it all together.
8. After that you can add the cheese.
9. Next, put the casing on the sausage filler. I use a pork caliber 28/30.
10. Now fill the meat into the casing. To do this, 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 or it will burst later during frying.
11. 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. Afterwards, leave out one sausage length and repeat the process.
12. Optional: Cook your mac & cheese Bratwurst at 70 °C (158 °F) for about 30 minutes.
13. Your mac & cheese sausage is ready 😄. Enjoy it.
How long is the shelf life of the Mac & Cheese sausage?
The Mac & Cheese sausage will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.
I made a small batch and they are really good. Kids loved them. Cooking at 70C for 30 minutes reduced the salt and made them perfect for the grill. I will definitely make more.