Mac & Cheese Sausage- Crazy Idea, Delicious?

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 .

Cut the meat into pieces suitable for wolves. You can vary the size depending on the size of your grinder.

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.

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.

Add the spices to the meat mixture.

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.

Add the cooked macaroni and mix it all together.

After that you can add the cheese.

Next, put the casing on the sausage filler. I use a pork caliber  28/30.

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.

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.

Optional: Cook your mac & cheese Bratwurst at 70 °C (158 °F) for about 30 minutes.

Your mac & cheese sausage is ready 😄. Enjoy it.