[Swiz] Swiss Kasewurst Sausage

Post by **redzed** » Tue Jun 17, 2014 14:37

I'm hosting a barbecue in a couple of weeks and need a Swiss fresh sausage recipe to throw on the grill. Already looked at the one by sausagemaric on the MRI, but would like to take others into consideration. Anyone out there with ideas? CW? Any of your yodelling ancestors pass anything on to you? I would prefer something with valid provenance and not Americanized.

el Ducko · Post by **el Ducko** » Tue Jun 17, 2014 16:29

Search "Swiss-style" bratwurst in Len Poli's collection at http://lpoli.50webs.com/Sausage%20recipes.htm
Also search under "Hot dog-Swiss" and "Kasewurst".

...gotta have beer with it, I would guess. In our visits to Gruyere, the local beer ("Cardinale") was a lager, nothing special so as not to compete with the food, I suppose. The teens favored panaché, a mix of beer and Fanta orange.

Chuckwagon · Post by **Chuckwagon** » Wed Jun 18, 2014 02:20

Hey Duck! Why would you want to mess with some recipe from an established, professional, recognized, certified, qualified and proficient specialist such as Len Poli... when you have a perfectly good chuckwagon grub-slingin, dough-puncher right here?

Why, why, why? Enquiring minds want to know!

Do you realize that each time your duck-beak-lips smack together, a certain noise resembling a senate filibuster takes place? I can hear it right now... bal-der-dash.... bal-der-dash--- hot air hooey and poppycock! Hmmm... I believe I`ll set that to music! I`m going to call it Balderdash Duck!

Where`s my shotgun? I`m going to give that Duk a 12 gauge lead enema!

I AM Swiss... you unbalanced, airborne, zygodacty!

Of course I have a recipe for Swiss sausage. Geeeeze, do ducks paddle?

Hi Red,
Daffy Duck used to say, "Sufferin` Succotash". He was not so full of hot air as our own resident Duck! He was a gentleman duck compared to that kooky hooter we've got on this site! So, I named this sausage after Daffy Duck - a gentleman duck. I hope you have a great cook-out! Here is a great ol` family recipe for Swiss Sausage (for the grill).

"Sufferin` Succotash" Swiss Kasewurst (cheese) Sausage

9 lbs. 4100 gr. Pork Shoulder
2 lbs. 900 gr. Grated Swiss Cheese (Emmenthaler)
3 tblspns. 66 gr. Salt (non-iodized)
1-3/4 tspns. 9 gr. Cure #1
5 garlic cloves 25 gr. Garlic (raw)
4 tspns. 8 gr. Black Pepper
2-2/3 Tblspns. 8 gr. Blend of savory, marjoram, rosemary, oregano, and thyme - (called Herbs De Provence after 1970).
2 tspns. 4 gr. Allspice
1 tspn. 1.5 gr Thyme (in addition to that in the blend above)

The pork shoulder should be nearly frozen to prevent smearing the fat. Trim the fat from all the pork and freeze it. When the fat has been frozen, cut it into small dice with a sharp knife and place it back into the freezer. Cut the nearly frozen meat into inch chunks and grind it using a 3/8" plate. Add the remaining ingredients (except the cheese and the fat) to the meat and mix it until it becomes a sticky meat paste. Adjust the moisture if necessary by using cold ice water. Finally, gently fold the frozen fat and the refrigerated cheese into the mixture and distribute it evenly with your hands or a wooden spoon.
Stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour or place them into a smokehouse preheated to 130°F. (54°C.) for an hour with the damper fully open to assist with moisture elimination. When the sausages are dry to the touch, introduce hickory smoke and adjust the damper to only 1/4 the way open. Gradually, only a couple of degrees at twenty minutes intervals, raise the smokehouse temperature until the internal meat temperature (IMT) registers 150°F. (66°C.). This procedure must be done slowly to avoid breaking the fat. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This sausage remains perishable and must be refrigerated. Best grilled! Note: To promote even browning on the grill, place the sausages in very hot water ten minutes before they go on the grill.

Best Wishes,
Chuckwagon

Chuckwagon · Post by **Chuckwagon** » Wed Jun 18, 2014 02:31

Danged Rabid Duck!

el Ducko · Post by **el Ducko** » Wed Jun 18, 2014 02:57

Hmmmmm... The spicing looks suspiciously like Poli's. You wouldn't be conniving, uh, calibrating, umm, collating, er, collaborating... (Pesky Swiss cheeseheads... full of holes, all of 'em.)

P.S. ...had a friend named Pedro, who said he was Swiss. ...his reasoning??? "Thees way we no offend nobodies."
...with thanks to Stan Frieburg

Chuckwagon · Post by **Chuckwagon** » Wed Jun 18, 2014 05:03

Hmmmmm... The spicing looks suspiciously like Poli's

More hot air escapin' eh? Listen you... you... you... berserk, unbalanced, buzzard!

Could it be that HIS looks like MINE! Quack - quack! His looks like mine because it is an authentic Swiss recipe - taken from authentic Swizzz folks up there in the authentic country of Swizzz land!

The term Herbs De Provence has only been around since about 1970 when some chef started calling his blend by that particular name. (Sort of like Emeril calling his blend of seasoning "essence".) Before 1970, is was just a common blend of savory, marjoram, rosemary, oregano, and thyme. Today, the "French" Herbs De Provence also contains lavender leaves if it is sent to America for sale. In Europe, they omit the lavender leaves as far as I know.

Emmenthaler Cheese is just good ol` Swiss cheese made from cow`s milk. It got its name from the folks along the Emme River neat Bern - where my folks are from.

All the cows there actually smile because my family treated them so well. In return, they gave the best milk for the slightly yellowish-white semi-soft cheese. In the U.S. it is pasteurized - in the old country it`s not. Yes, it is full of holes! Sort of like those .45 caliber holes I`d like to paint on the Duk`s hide! What makes the holes? Hmmmm..... Emmenthaler is made using Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii. Near the end of the production, the P freudenreichii actually consumes the lactic acid excreted by the other bacteria. This releases carbon dioxide gas - sort of like the Duck releasing all that hot air!

Anyway, the carbon dioxide gas makes holes in the cheese - not Swiss gunslingers! The holes are called "eyes" in cheesemaking and they used to be an indication of imperfection - not today - now they are considered a sign of the genuine article! Sort of like my genuine recipe... you... you... you....
Danged Rabid Duck!

el Ducko · Post by **el Ducko** » Wed Jun 18, 2014 16:44

Our family's connection to Switzerland stems from Beloved Spouse getting a job as an "illegal alien" in Fribourg, just an hour or so west of Bern, just after college. We've since maintained the connection with a series of student exchanges between our family and one from around there (notably in Gruyere). We maintain that the better cheeses are Gruyere and Vacherin, especially in cheese fondue. (Emmentaler is sold to tourists or exported.) (...kinda like what we do with so-called "chopped barbecue" in Texas.)

We have fond memories of visiting a traditional cheese making operation near Boule, a wood fire in a great big stone hearth and a bunch of sweaty men in leather aprons hefting monster cauldrons of milk/cheese in various stages of preparation. Word is that, as sanitation improves, the characteristic holes in the cheese are becoming smaller and fewer in number.

...so I hope that Woody Allen's movie "Sleeper" was right and we soon discover that butterfat is GOOD for you.
Duk

Post by **redzed** » Wed Jun 18, 2014 17:54

Thanks for the Kasewurst recipe CW. (Sounds like a worst case scenario, but I think I will give it a go

). I have most of the herbs that comprise the Herbs de Provence in the garden now, including lots of lavender. I will dry them before incorporating into the sausage. As far as the cheese, I have some of that high temp cheddar that needs to be used up as well as some halloumi and I might incorporate that. What do think? Or should I break down and buy the Emmental?

Friday will be my sausage day, will be making three fresh sausages: spicy Italian, turkey brats and the Kasewurst. I already made the fresh Polish sausage. Yesterday I processed 17 good sized sockeye salmon for smoking, canning and dinner portions. Packed and froze the whole lot except the bellies which I will be hot smoking tomorrow. Excellent sockeye run this this year.

Chuckwagon · Post by **Chuckwagon** » Wed Jun 18, 2014 21:38

Red, you are most welcome sir! Cypriot Halloumi has a high melting point and it is ideal for sausage. Sometimes you can find some made with cow`s milk instead of goat`s milk. Halloumi is set with rennet - not an acid - producing bacterium. If you like the flavor of the Halloumi cheese (made in Cypress) I wouldn`t hesitate to use it in your Kasewurst instead of Swiss Emmenthaler. Heck pal, use what you have on hand. I guarantee you`ll like kasewurst sausage. It`s the thyme that makes this recipe!

Best Wishes,
Chuckwagon

Gray Goat · Post by **Gray Goat** » Thu Jun 19, 2014 01:28

Thanks for the recipe CW, I can't wait to give it a try.

I LOVE Emmenthaler cheese

Chuckwagon · Post by **Chuckwagon** » Thu Jun 19, 2014 02:03

Wayne, you ol' gray goat! Good luck with your project. Please let us know how it turns out. Do you like thyme as much as I do? I've found a little extra black pepper makes a nice touch too, but please, please, please... grind your own fresh. There is a world of difference. Try a coarse grind and the freshest black peppercorns you can find, and your tastebuds will go nuts.

Best Wishes,
Chuckwagon

Post by **redzed** » Sat Jun 21, 2014 07:56

Well, I made the kasewurst and it's gotta be one one of the best of the wurst! Excellent flavour profile, pleasant and different. The herbs de provence also give off a nice aroma. (I was concerned that with the lavender it might taste and smell like deodorant soap.) I used 3kg of class I and class II pork and added 400g of cheese, a mixture of high temp cheddar and halloumi. First pic is after stuffing and the second is after poaching. The test sausage was was branded on the grill for a few minutes. Thanks for the recommendation CW!

Chuckwagon · Post by **Chuckwagon** » Sat Jun 21, 2014 08:39

You sure do a nice job ol' friend. They look terrific. Better than the ones they put out in the case at my local supermarket. How did you find the thyme? (Look at your watch?)

OOooooo...
Really, do you like that stuff as much as I do?

Have a great time at your party. I hope the folks like the Swiss recipe.

Best Wishes,
Chuckwagon

Post by **redzed** » Sat Jun 21, 2014 16:17

The big taste taste will come on July 1 when we have 20 people over for the annual Canada Day barbeque. Will be grilling the kasewurst along with fresh Polish, spicy Italian and Johnsonville style turkey brats. I will report as to which sausage was the favourite.