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Has anyone tried (successfully) to make a nice sausage using pork & cheese?

nealeholl

Welcome.

There are many sausage with cheese recipes on the forum. Here's a few to start (they're not necessarily cheddar but could be adapted):

http://forum.sausagemaking.org/viewtopi ... eese#43803

http://forum.sausagemaking.org/viewtopi ... eese#42474

http://forum.sausagemaking.org/viewtopic.php?t=2978

http://forum.sausagemaking.org/viewtopi ... eese#34898

http://forum.sausagemaking.org/viewtopic.php?t=3924

http://forum.sausagemaking.org/viewtopic.php?t=3939

There are no doubt others.

I hope this helps.

Phil

Hi nealeholl and welcome.
I have made cheese and apple sausages and verry nice they were.I used shropshire blue because it is strong and easy to mix but there is no reason why a good strong mature cheddar grated would not work. For a pork and cheese sausage I would choose a herby mix rather than a spicy one.Franco does a sun dried tomatoe and basil mix or you could make one of mint,rosemary, thyme, basil and parsley for instance with just a little pepper. This is the reciepe I would use for a pork and cheese sausage.

For every 100gms pork
9gms rusk
15gms water.
120gms grated cheddar(or you could use very small cubes)
season as per instructions or to taste if your making your own

Make shure you make a small pattie to test cheesyness before you stuff(Iwould say that 125 gms of cheese is a minimum and you may need more)

Hope this helps.

Jim

Thanks for that feedback.

Captain Wassname, when you made Pork, Cheese & Apple, what form of apple did you use, and how much?

Hi nealeholl

The reciepe is here
http://forum.sausagemaking.org/viewtopi ... eese#34898

to put it simply for every 100 gms of pork use

9gms rusk
15gms liquid
18gms apple
18gms cheese
sesaon to tastei(in my case I used wesch,s pork and leek mix just because it was handy as per instructions.)
You will notice I used a cider reduction as the liquid but you could use apple juice or water the balance between cheese and apple is a subjective so you may need to experiment.

I came to the conclusion I needed more cheese but as I say its a matter of taste.

I used granny smiths as they dont turn to mush. If I can help you anymore please post again and I will do my best to help you


Jim

I tried adding cheddar cheese to my smoked brats and the cheese kind of melted out and didnt do as much for the flavor like I had hoped. I later heard you can buy a high melt temp cheddar cheese. Sounded expensive though.

Hi PC What kind of casing did you use? Mine were stuffed into hog casings and fried.Mind you I can imagine if they were smoked on the vertical the cheese may melt and run to the bottom.Might be worth a try smoking on the vertical.

Jim

PC:

You can buy hi-temp cheddar at this web site, and they will ship to you:

www.alliedkenco.com

His cheese is $25 USD for a 5 lbs bag. Use 5%.

http://www.alliedkenco.com/catalog/prod ... ts_id/3075

Not cheddar, but paneer and halloumi both stand cooking, if you can get them.

Phil