Making a dutch classic: Grillworst! (Grilled sausage)

For the sail Amsterdam 2025, I’ve made 5 kilo grilled sausage. It’s an absolute blast at parties, and fairly easy to make. I can fully understand it doesn’t look as tasty as a freshly grilled Picanha, but boy is this awesome!

Ingredients per kilo: 600gr procureur 400gr guanciale (bacon of the chin/cheek, so NOT belly bacon) 15gr colorozo 30gr sausage spices All purpose rub

And for extras: 200 gr young Gouda cheese

Other things needed: meat grinder, sausage casing 80mm, sous vide stick to make your life easier.

1: slice the meat so it fits the meat grinder
2: add salt and spices
3: grind
4: add cheese (if wanted)
5: fill casings
6: heat them in 75-80c water till core temp of 75c (roughly 1 hour)
7: unpack and cool them
8: rub and direct grill at 200c
9: be amazed how fast you run out of grillworst!