Grilled Stuffed Cervelas with Homemade Ketchup

Total time: 1hr
Preparation Time: 50m

For 4 people

Nutritional Information

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


  • Ketchup
  • 1 onion, finely chopped
  • 1 garlic cloves, 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 (ca. 400 g)
  • 1 tsp. salt
  • 2 pinches cayenne pepper
  • Cervelas
  • 60 g grated Gruyère
  • 4 cervelas sausage
  • 50 g dill pickles, cut into small cubes

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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.
  • Cervelas

    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 barbecue: Grill the cervelats over/on a medium heat (approx. 200°C), for approx. 10 mins. all over. Serve with ketchup.
  • Dazu passen:

    Auf dem Grill geröstete Brotscheiben.

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