Jeff, see above post. I used plain store-bought swiss.Cabonaia wrote:Hey Rudy - those look beautiful! Question...did you use hi-temp cheese, or just cheese cheese?
Jeff
Pastrami Wurst With Swiss Cheese And Home-Made Buns
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.
- sawhorseray
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
" 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
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.”