Using Cheese in sausage

Bubba · Post by **Bubba** » Thu Sep 29, 2011 21:53

With my ever growing experience in sausage making, I'm thinking about perhaps using different types of cheese (one at a time) for sausage making and then get stuck on which cheeses would be suitable for fresh sausage?
Maybe some sausage could be smoked with using cheese?

Intuition tells me to stay away from any processed cheese, how about using Parmesan or perhaps Cheddar?

Has anyone ever tried using different cheeses in this way?

uwanna61 · Post by **uwanna61** » Thu Sep 29, 2011 22:29

Bubba
My experience has been with high temp cheese, even though expensive $7.00 a lb for a 10lb batch of sausage, does give a salami great flavor! Never tried store bought cheese.
Chow
Wally

JerBear · Post by **JerBear** » Thu Sep 29, 2011 22:34

I'm just about to get into smoking but from my culinary experience I'd think you'd want something on the drier aged side of things such as a chunked parmigiano-reggiano or a 36 month cheddar. Also, Butcher-Packer and TSM both have high-temp cheddar and pepper jack pre-cut into perfect sized cubes available. Butcher-Packer

Bubba · Post by **Bubba** » Fri Sep 30, 2011 17:43

Thank you uwanna and JerBear,

the high temp Cheddar will be perfect. At $ 7.00 / lb it is somewhat expensive, but well worth for the flavor.

JerBear · Post by **JerBear** » Sat Oct 01, 2011 02:07

I agree it's a bit pricey but the recommended quantity is 10:1 so 1# of cheese is enough for a 10# batch of sausage. Still about 3x the price of pork shoulder but should be awesome flavor.

JerBear · Post by **JerBear** » Fri Oct 07, 2011 22:45

Grated, cubed...? How about sharing the recipe?

Bubba · Post by **Bubba** » Sat Oct 08, 2011 01:28

DiggingDogFarm wrote:6 Tbs. fresh milk
1/2 cup powdered skim milk

Hi DDF, interesting and very flavorful recipe, I can understand the addition of fresh milk, but any particular reason for adding the powdered skim milk?

Would that be the same as "non fat dry milk" normally used as a binder?