There is something particularly satisfying about cutting into a freshly cooked bratwurst and discovering little pockets of melted cheese inside.
This Poached Cheese Bratwurst combines a mild, finely balanced sausage mixture with generous pieces of cheddar, creating a juicy sausage where the cheese becomes part of every bite without overpowering the flavour of the meat.
My preferred version uses chicken thighs with pork back fat. Chicken provides a relatively mild base that allows the cheddar to stand out, while the back fat supplies the richness and succulence needed for a proper bratwurst texture. For those who prefer an all-pork sausage, pork shoulder and back fat make an equally good alternative with a slightly richer, more traditional character.
The seasoning is deliberately restrained. Black pepper, mace, allspice and paprika provide warmth and background flavour while allowing the meat and cheese to remain the stars of the recipe.
I use lactose-free cheddar, which gives us all the flavour and melting qualities we want while making the sausage suitable for our own kitchen. A good mature cheddar can be used instead if lactose isn't a concern. Whichever cheese you choose, a cheddar with plenty of flavour works particularly well because its character remains noticeable after poaching and subsequent browning.
After stuffing, the sausages are gently poached rather than cooked aggressively. This sets the sausage, helps retain moisture and produces a tender, juicy interior with pieces of cheese distributed throughout.
They can be enjoyed after poaching, but I particularly like them finished briefly on the grill or in a frying pan. The outside develops a beautiful golden colour while the inside warms through and the cheddar becomes wonderfully soft.
It's a simple combination—bratwurst and cheese—but sometimes the simple combinations are difficult to beat.
