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4 servings

  • 4 saveloys (cervelat sausages) big
  • 4 slices mild Emmentaler AOC as big as the saveloys
  • 8 slices bacon thin
  • 8 toothpicks
  • 1 tablespoon oil

  • Slice saveloys lengthwise leaving sausage still connected at the back side. Make a 2 cm deep cut on both ends of the saveloys (crosswise to the first cut) so that you get four "fingers" on each end.
  • Put a slice of cheese in between the saveloy halves, press saveloys together and wrap with two slices of bacon each.
  • Secure with a toothpick and fry stuffed sausage in hot oil at moderate temperatur on both sides for 10 minutes. The cheese should get soft and the bacon should get well roasted.

Tip: Serve with a green salad or potato salad.