Herb-Cheese Bratwurst
This creamy bratwurst combines fresh Mediterranean herbs with pungent mountain cheese in a juicy pork forcemeat. During smoking, the cheese melts slightly and combines with the herbs to create an irresistible aroma. The golden-brown, crispy casing encloses a tender, aromatic core.
Ingredients(for 1 kg)
Instructions
Preparation
45 min.Keep meat and fat very cold and grind through a 4.5 mm plate. Mix in salt, pepper and chopped herbs. Finally, gently fold in the mountain cheese cubes. The forcemeat must not get warm at any point.
Filling and Chilling
1 hr.Quickly fill forcemeat into pre-soaked pork casings, twist off at 130 g each. Immediately place in the refrigerator and let rest for at least 1 hour so the herb aromas can infuse.
Drying
20 min.Let sausages dry on a rack at room temperature for 20 minutes until the casing is evenly dry and slightly matte.
Smoking
2-3 hrs.Preheat smoker to 85 °C, add alder and apple wood chips in a 1:1 ratio. Smoke at 80-90 °C until core temperature reaches 72-75 °C. Do not smoke too long as the cheese will otherwise melt completely and ooze out.
Pro Tip
Always fold in the cheese last and only briefly – mixing too long causes the cheese to melt and distributes it unevenly. Semi-firm or mountain cheese is ideal as it does not completely melt at smoking temperatures.
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