Grilled, stuffed cervelats with home-made ketchup

Grilled, stuffed cervelats with home-made ketchup

Total: 1 hr | Active: 50 Min.
gluten-free
Nutritional value / people: 404 kcal
, Fat: 30 g
, Carbohydrate: 14 g
, Protein: 19 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ketchup

1 onion, finely chopped
1 garlic clove, finely chopped
½ cm ginger, finely grated
1 tbsp olive oil
1 ½ dl apple juice
2 tbsp apple vinegar
1 tin chopped tomatoes (approx. 400 g)
1 tbsp liquid honey
1 tsp salt
2 pinches cayenne pepper

Cervelat sausages

4 cervelat sausages
60 g grated Gruyère
50 g gherkins, diced
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How it's done

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Ketchup

Sauté the onion, garlic and ginger in the oil. Pour in the apple juice and vinegar, reduce to approx. half the amount. Add the tomatoes, bring to the boil, simmer on a low heat for approx. 30 mins. Add the honey, season, puree and allow to cool.

Cervelat sausages

Using an apple corer, cut a hole lengthwise through the centre of each cervelat sausage. Cut two 2 cm pieces from each stick of sausage. Combine the cheese and diced cucumber. Fill in the hole at one end of each cervelat with a piece of sausage, fill the cervelats with the cheese mixture from the other end, leaving approx. 2 cm free, seal with the remaining sausage pieces. Make several diagonal incisions (approx. 2 mm deep) in each sausage.

Grill: Charcoal/gas/electric grill: Grill the cervelats over/on a medium heat (approx. 200 °C, for approx. 10 mins. all over.

Serve with ketchup.

Good to know
Serve with: Grilled bread slices

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