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Posted: **Thu May 17, 2007 6:32 pm**

Not peanut butter and jelly. :lol:

Pear, Blueberry, and Jarlsburg cheese are well matched for a unique pork sausage.
This is my favorite!

PBJ Pork Sausage

5 pounds ground pork (Boston butt)
1 1/2 c. grated Jarlsberg cheese
1 cup dried blueberries
3 pears, firm, grated or chopped (Asian)
2 tablespoons salt
2 tablespoons Dijon mustard
1 tablespoon fine ground black pepper

Mix and stuff into natural casings.
* This recipe can be doubled.

Posted: **Thu May 17, 2007 6:55 pm**

Love your recipes xbec, I'm trying this one tomorrow.

Cheers

Jenj

Posted: **Sun May 20, 2007 4:25 am**

So-o-o-o-o ...

how did you like them, Jenj? If there's such a thing as an 'ordinary' sausage, this isn't one of them. :lol:

Posted: **Mon May 21, 2007 12:39 pm**

Xbec

They were really good. I made up several different batches of sausages this weekend and made up 8 or nine links using your recipe. The OH doesn't normally go for what he calls the exotic in sausages, but these disappeared very quickly, with instructions to make some more. They have a good combination of flavours without one predominating. I'll give your other recipe a go next.

Keep them coming

Cheers

Jen

Posted: **Wed May 23, 2007 2:40 pm**

I'm so pleased you and the hubby enjoyed them, Jen.

Our market makes a wide variety of sausages ranging from sweet (maple links, sweet ital.) to savory (roasted red pepper & basil, pesto parmesan) to 'get-your-attention' :shock:

(buffalo style chicken, red hots).
Can you give me a guide of some you'd like to try? Most of our recipes are chicken or pork but there are a few using beef. You may also have gathered that the market focuses on all natural or organic everything. Stateside we're referred to as 'tree-huggers'. :lol:

Best wishes

~ xbec ~

Posted: **Wed May 23, 2007 9:52 pm**

Thanks xbec,

The red hots sound good as do the maple links. Recipes for those would be nice. I've not made sausages with chicken before so I shall try the chicken and feta recipe this weekend.

Thanks again xbec

Jen

Posted: **Thu May 24, 2007 2:19 am**

jenny_haddow wrote:Thanks xbec,

The red hots sound good as do the maple links. Recipes for those would be nice. I've not made sausages with chicken before so I shall try the chicken and feta recipe this weekend.

Thanks again xbec

Jen

Jenny,
If you're going to make chicken sausages, I'll suggest the whole-leg of the chicken. It's got the best texture and a good balance of lean and fat ratio. I make chicken sausages almost all the time.
I've got to give the recipe above a go, soon as I find the cheese. Kinda hard to find a wide range of cheese around this part of the world. Even blueberries is kinda expensive.

Posted: **Thu May 24, 2007 7:24 am**

Hi xbec / Jenny

The Chicken and Fetta is A1. I do not have many recipies for chicken sausages so I was not sure if this was a Top Sausage or just something different and therefore a novelty, but after my 4th 4oz sausage (i know, I know) I graded it as a real Top Sausage.

Only one problem for me was the fetta did not come through as much as I had hoped, but there again that could be because my taste buds are a little strained shall we say!

Anyway I am very interested to try tham again and any other Chicken ones that xbec chooses to post.

Many thanks WW

Posted: **Fri May 25, 2007 12:12 am**

jenny_haddow wrote:The red hots sound good as do the maple links. Recipes for those would be nice.

It's a holiday weekend stateside and I'm sure I'm gonna be running to help customers (maybe roller skates might be a good idea!

). I'll try to get those posted after the fisrt part of next week. :wink:

Lance Yeoh wrote:I've got to give the recipe above a go, soon as I find the cheese. Kinda hard to find a wide range of cheese around this part of the world. Even blueberries is kinda expensive.

Don't be afraid to mess about with the recipe, Lance.

If you can't find the Jarlsburg, you could try Gruyere or any sharp swiss. For the blueberries, what about dried currants (for instance)?

welsh wizard wrote:... after my 4th 4oz sausage (i know, I know) ...

Only one problem for me was the fetta did not come through as much as I had hoped ...

I truly understand, WW! :lol:

To reiterate, but be afraid to add more cheese, add more fruit or a different kind. One of the guys I work with is a cheese-aholic and adds w-a-y more cheese than is called for.
This is a very forgiving recipe.

Posted: **Wed May 25, 2016 10:56 pm**

just posting to find my way back here. this looks interesting. :drool:

MM

Posted: **Fri Jul 22, 2016 9:02 am**

Good bump! Definitely one to try

Posted: **Wed Aug 10, 2016 9:26 am**

New to the forums and this was one of the first recipes I've tried. So impressed with the taste! Rave reviews from everyone especially my 16 month old who can't get enough it them.

Ended up swapping out the Jarslberg for emmentaler (can't get Jarlsberg easily here) and took out the pepper as we found it jarred our taste buds. Used course grated packham pears in place of Asian (availability again an issue). Did a 50/50 dried blueberry to cranberry split (availaiblity) but found the blueberries to be superior

Thanks for a really awesome recipe!

Posted: **Wed Aug 10, 2016 2:36 pm**

Sound fantastic. Welcome to the forum.

Phil

Posted: **Thu Aug 11, 2016 11:02 am**

Really great recipe, i am also new to the forum and this is also ONE of the first recipes i viewed. Time to get the ingredients and give this a try! Sound like it might be strange at first but im sure it will taste awesome!

Posted: **Mon Mar 20, 2017 1:13 pm**

I made these and the recipe in metric looks like this:

1000 g ground pork (Boston butt)
51 g grated Jarlsberg cheese
78 g dried blueberries
345 g pears, firm, grated or chopped (Asian)
13 g salt
15 g Dijon mustard
3.2 g fine ground black pepper

Excellent balance of tastes; really enjoyed making and eating these.

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