Homemade Sausage Making

I have a couple recipes for Saucisson au Camembert but there are no details about how to prepare and add the cheese. I was wondering how a soft cheese like that would be mixed in. Would you freeze it and chop it? Other ideas or suggestions? Thank you!

i just saw a video showing making of saucisson au roquefort, and looks like they just threw the roquefort in the grinder with the meat

biggame wrote: ↑

Mon Nov 22, 2021 08:31

i just saw a video showing making of saucisson au roquefort, and looks like they just threw the roquefort in the grinder with the meat

Anyone can make a video and if they did what you describe they did not know what they were doing. I have eaten sausisson sec with camenbert and with roquefort and both had vible and distinct pieces of cheese in the sausage. When making this type of sausage, the cheese is folded in at the very end, after all the other spices and ingredients and the farce is athe ready to stuff stage. I would cube and semi freeze the camenbert and keep the roquefort very cold then add to the mixture and gently disperse. Keep everything at near freezing temp when stuffing. Add the cheese at 10-12% of the meat block, and cut back on the fat by that percentage.

That makes perfect sense to me! Throwing it in the grinder looked kind of gross. I have never had saucisson au camembert or roquefort, but it sounded interesting and I thought I would give it a shot. Thank you, as always, for your thoughtful response.

Please post the process you used and report as to how it turned out. We all will learn from this.

I will give it a try and post the process and results. I use almost exclusively wild game, which I will note of course.