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Hello, I am new to this forum and want to ask if you could help with a recipe for Chedderwurst links. I had a commerical brand and found them to be way too salty. I am in the Buffalo, NY area. If you have a recipe for Chedderwurst I would be greatful for your help. Thanks, John J.

Hi John,

Have a look here and see if this is what you're looking for. Posted by Big Guy, sausage with cheddar cheese chunks, looks good.


http://forum.sausagemaking.org/viewtopic.php?t=1705&postdays=0&postorder=asc&start=45

Jen

and welcome to the forum.

Thanks Jen, I think that this is the recipe I have been looking for. I will have to pick up a couple of things but I should be able to produce the sausage. The big thing is the amount of salt in it. By knowing how much salt it calls for I can adjust if I don't like that much salt.
Again Thank you

John good luck on making my recipe its pretty simple to do. I don't think its too salty . But you try it and see what you think. I have reduced the amount of salt from the original recipe for Garlic sausage that I started with( it came from a friends German father). Enjoy

John, I have made a few of the sausage recipes that Big Guy has posted and I can say that the salt content in them is bang on. Not to mention that they are pretty good too! LOL

DarrinG

That recipe suggests an internal temp of 142 F. Isn't that about 10 degrees too cool for pork?

that equates to 61C which for pork is OK (although FDA guidelines suggest a little higher)