Sausage with cheese, anyone made any?

[JollyJohn]

Hi all.

Whilst in France, in the Aveyron region, which is close to Roquefort, I buy a local dried pork sausage which contains Roquefort. I think it's delicious, my wife hates it, but I thought I might have a go, maybe with a tad of Stilton. Anyone made anything like this?


John.

[Mrs. Northerner]

Hi John,

I made a sausage recently with pork, apple and Stilton. The consistency was a bit sloppy and they didn't hold together too well but the flavour was delicious!

For a 1kg of pork belly and shoulder (half and half) I used 125g stilton and 2 apples grated, but if I did it again I'd probably halve those quantities. I also used about 50g breadcrumbs, and I think next time I would increase that amount. It was one of the first sausages I started to experiment with, so I was way off the mark with quantities but I will definitely try again! Let me know how you get on.

Nic

P.S. I also tried sun dried tomato and feta but the flavours were too subtle for me, if you're going to put cheese in a sausage I want to taste it!!!

[JollyJohn]

Thanks Nic. They sound nice, but the the type I'm talking about are dry cured sausage.

John.

[Greyham]

Jon.
Hello, i do a dry cured sausage with cheese in, blinkin marvelous it is too, very much like the french variety.
Will post after weekend. PM me
Andy
ps. one thing to prepare yourself for though you need good quality back fat, preferably organic at the very least free range and know breed, and diet of animal

[Mrs. Northerner]

Oops! I totally missed that bit when I read it!

[shanew]

I make a fresh pork sausage with course grated apple smoked chedder and chives, its been popular with everyone thats tried it

[wheels]

...and the recipe is?

Phil

[shanew]

that would have helped i suppose
http://forum.sausagemaking.org/viewtopic.php?t=2158

[quietwatersfarm]

We do a Port and Stilton batch this time of year which always goes down well, its also the basis for a stuffing mix.

[Mrs. Northerner]

So what are the quantities for the port and Stilton? I'd like to give it a go, but as per the post above the texture of my last Stilton sausage was not great!!!

[quietwatersfarm]

I do a basic 'breakfast' type sausage mix with breadcrumb rather than any other rusk and then add 5% grated Stilton and a good splosh of Port until the mix is reasonably wet but still sticky rather than sloppy when mixed. I also give it a bit of chopped fresh sage as well

[Mrs. Northerner]

Thanks quietwatersfarm, it's my project for tomorrow!

[Darius]

So, my Newbie question is: Can these sausages made with cheese be frozen without any effects on the cheese?

[captain wassname]

In a word yes

Jim

[Darius]

Cool!

I probably have a dozen or so sausage recipes with cheese included.

Thanks!