High temperature cheese questions
Posted: Sun Nov 22, 2020 00:22
I've actually never made a sausage with cheese in it, but I'm doing a jalapeno/cheddar sausage today at the request of my daughter. As I was searching around for a good recipe as a base, I found that a lot of people swear by high temp cheese in sausage, even going so far as to say you can't use regular cheese. I've also seen people who say they have always used regular cheese with no issues. I don't really know much about high temp cheese, but I'm guessing that it doesn't melt as well at higher temps because it has quite a bit less moisture than regular cheese. Does anyone here know if that's right? If not, what is it that cheese makers do to "regular" cheese to make it "high temp" cheese??
I didn't have any high temp cheese on hand, so for today's batch, I just used some Tillamook sharp cheddar, which is relatively lower moisture.....I would have used extra sharp, which should have less moisture, but didn't have any of that either.
Would love to get any feedback y'all have on what exactly high temp cheese is, and if I need to be more cognizant of temps when I cook this sausage so I don't end up with cheese melting out and leaving voids. Also, I plan to eat a couple of these as fresh sausages tonight, but the rest will get poached so they can stay in the fridge for a bit. Anything I should be aware of when it comes to poaching sausage with cheese in it?
Thanks in advance!
Rich
PS: The test patty I fried up after mixing was really tasty! Will share details on this batch later.
I didn't have any high temp cheese on hand, so for today's batch, I just used some Tillamook sharp cheddar, which is relatively lower moisture.....I would have used extra sharp, which should have less moisture, but didn't have any of that either.
Would love to get any feedback y'all have on what exactly high temp cheese is, and if I need to be more cognizant of temps when I cook this sausage so I don't end up with cheese melting out and leaving voids. Also, I plan to eat a couple of these as fresh sausages tonight, but the rest will get poached so they can stay in the fridge for a bit. Anything I should be aware of when it comes to poaching sausage with cheese in it?
Thanks in advance!
Rich
PS: The test patty I fried up after mixing was really tasty! Will share details on this batch later.