Homemade Sausage Making

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.

In the melting of cheese I have seen this: mozzarella melts easiest, then jack, then Colby, then cheddar, then Swiss and jarlsberg.

I usually only use cheddar or swiss in my sausages. Never had a problem with melt-out.

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

Jeff

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

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.

" 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