Grilled, stuffed cervelats with home-made ketchup

Total time: 1hr
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 404 Kcal, 19g Protein, 14g Carbohydrates, 30g Fat


  • 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 gherkin, diced

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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.
  • Serve with:

    Grilled bread slices

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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