Pastrami Wurst With Swiss Cheese And Home-Made Buns

IdaKraut
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Post by IdaKraut » Fri Mar 22, 2013 01:24

Cabonaia wrote:Hey Rudy - those look beautiful! Question...did you use hi-temp cheese, or just cheese cheese?

Jeff
Jeff, see above post. I used plain store-bought swiss.
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Post by ssorllih » Fri Mar 22, 2013 02:22

In the melting of cheese I have seen this: mozzarella melts easiest, then jack, then Colby, then cheddar, then Swiss and jarlsberg.
Ross- tightwad home cook
IdaKraut
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Post by IdaKraut » Sat Mar 23, 2013 01:25

I usually only use cheddar or swiss in my sausages. Never had a problem with melt-out.
Rudy
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Post by Cabonaia » Sat Mar 23, 2013 04:44

Cheddar or Swiss works for me. Thanks for the info.

Jeff
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Post by Bubba » Sat Mar 23, 2013 12:36

Hi IdaKraut,

I have saved your Pastrami wurst with Swiss Cheese recipe, your sausages look awesome!
Also very interesting read about the high temp cheese versus regular.

Ron
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redzed
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Post by redzed » Sat Mar 23, 2013 16:41

With the barbecue season just around the corner, all this talk about cheese in sausages is making me want to get on the bandwagon. I have some high temp cheddar in the fridge and intend to make a something with venison with it. But it also looks like I will have to experiment some regular cheese as well. Standing over the barbecue also gives me an excuse to drink beer. :grin:
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Post by sawhorseray » Sun Mar 24, 2013 01:49

" Standing over the barbecue also gives me an excuse to drink beer."

Hey Red, I find that a little yardwork get beer hand-delivered to me!

As for cheese in sausage I'm thinking after I harvest my wild hog soon a small batch of Italian spicy with garlic chunks and provolone will be in order, maybe throw in a little zinfandel too. With all the spring growth I know the wild pigs are fattening up, I'll wait another 2-3 weeks and then strike. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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