Cheddar Sausage

Directions

1. 1
   Place all ingredients in a food processor and process until thoroughly combined but still chunky.
2. 2
   Place the mixtrure in a piping bag.
3. 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. 4
   Leave several inches of platic wrap empty on either side of the sausage.
5. 5
   Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
6. 6
   Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
7. 7
   If any air pockets form prick them with a pin.
8. 8
   Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
9. 9
   Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.
10. 10
    Just cook them through then cool the sausages by immersing them in ice water for a few minutes.
11. 11
    Cut off the plastic wrap and squeeze out the sausage.
12. 12
    When ready to serve quickly reheat them by browning them in a bit of butter until heated through.
13. 13
    Serve immediately.