Cheddar Sausage

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 6 ounces chopped lamb shoulder
• 2 ounces bacon
• 2 ounces grated aged cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground fennel
• 1/2 teaspoon freshly grated nutmeg

Recipe

• 1 place all ingredients in a food processor and process until thoroughly combined but still chunky.
• 2 place the mixtrure in a piping bag.
• 3 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 leave several inches of platic wrap empty on either side of the sausage.
• 5 roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
• 6 grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• 7 if any air pockets form prick them with a pin.
• 8 tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• 9 poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.
• 10 just cook them through then cool the sausages by immersing them in ice water for a few minutes.
• 11 cut off the plastic wrap and squeeze out the sausage.
• 12 when ready to serve quickly reheat them by browning them in a bit of butter until heated through.
• 13 serve immediately.