How to make it
6 steps. Take it one step at a time.
Grind the chilled pork shoulder, beef chuck, and pork fat through a medium plate
Grind the chilled pork shoulder, beef chuck, and pork fat through a medium plate (approx. 5-6mm). Keep everything as cold as possible during the process.
Combine the ground meat
In a large bowl, combine the ground meat with salt, black pepper, garlic powder, and ice cold water. Mix vigorously by hand or with a stand mixer until the mixture becomes tacky and emulsified.
10 minGently fold the cubes of Emmental cheese
Gently fold the cubes of Emmental cheese into the meat mixture until evenly distributed. Do not overmix here, or the cheese cubes will break.
Stuff the mixture
Stuff the mixture into the prepared hog casings. Twist into links about 15-20cm (6-8 inches) long. Prick any air bubbles with a sterile needle.
Heat a large pot of water
Heat a large pot of water to 75°C (167°F). Poach the sausages for about 20-25 minutes. Do not let the water boil, or the cheese will expand too fast and burst the casings.
25 minRemove from water and pat dry
Remove from water and pat dry. To serve, grill over medium heat or pan-fry until the skin is golden brown and crispy.
10 min
A little kitchen wisdom
Tradition dictates that these sausages are served with mustard and freshly grated horseradish. When grilling, prick the skin slightly so the cheese can 'crinkle' out and form a crispy crust (called a 'Käsefusserl').
