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German cheese sausage
2,25 kg gemaalde varknek
500 g Emmenthaler kaas, in baie klein blokkies gesny
4½ teelepels sout
5 naeltjies
¾ teelepel salpeter
4½ teelepels gemengde kruie
2 teelepels varsgemaalde swartpeper
1½ teelepel gemaalde wonderpeper
1 teelepel tiemie
1 knoffelknol, skoongemaak en fyngedruk
Meng die sout en salpeter en werk goed in die vleis in. Laat oornag staan.
Voeg die knoffel en kruie en speserye by die vleis. Werk goed deur.
Maal alles weer fyn.
Werk die kaas goed by die vleis in.
Stop die vleis in geskikte derm.
Posjeer die wors vir 20 minute in water van 71ºC.
Maak gaar soos jy verkies