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Grilled, stuffed cervelats with home-made ketchup
50 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 404
  • Fat about 30g
  • Carbohydrates about 14g
  • Protein about 19g
This is needed
This is needed for 4 people
Ketchup
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 0.5 cm ginger, finely grated
  • 2 tbsp apple vinegar
  • 1.5 dl apple juice
  • 1 tbsp liquid honey
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 tsp salt
  • 2 pinches cayenne pepper
Cervelat sausages
  • 60 g grated Gruyère
  • 4 cervelat sausages
  • 50 g gherkins, diced
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And that's how it's done
And that's how it's done
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.