Chedderwurst recipes

[John]

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.

[jenny_haddow]

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.

[John]

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

[Big Guy]

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

[DarrinG]

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

[mosler]

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

[Spuddy]

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