Frederic Melton
Sausages with cheese are a beloved combination, but how do they get the cheese inside? There are several methods, including mixing the cheese in by hand, grinding it, or drying it out in the fridge before adding it. Some recommend using high-temperature cheese, which is chemically engineered to maintain its shape and texture at high temperatures, resulting in gooey pockets of cheese. However, others suggest that regular cheese works just fine, especially when frozen or cut into small cubes before mixing. Ultimately, the method of adding cheese to sausages may vary, but the result is a delicious, cheesy bite.
| Characteristics | Values |
|---|---|
| Type of cheese | High-temperature cheese, regular cheese, Swiss cheese, mild cheddar, sharp cheddar, jalapeno cheddar, provolone, stilton |
| Cheese preparation | Dry out the cheese in the fridge for a few days before mixing, cube and spread on a sheet pan, shred, cut into squares, grate |
| Mixing cheese with meat | Mix by hand, run through a meat grinder, add at the end after running meat through a sausage stuffer |
| Cooking method | Poach, fry, smoke |
| Cooking temperature | Below boiling point (80-90°C), no higher than 151°F |
| Other ingredients | Salt, milk, egg, onion, pepper, flour, bacon, mustard, ketchup |
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What You'll Learn
Using high-temperature cheese
High-temperature cheese is ideal for sausages as it can withstand the high temperatures of smoking and grilling without melting, making it possible to cook recipes that would ordinarily result in a mess on the grill. This type of cheese is made by heating the milk during the curdling process, resulting in a tougher, denser, and drier cheese. It has a low moisture content and low fat, which allows it to hold its shape at higher temperatures.
When using high-temperature cheese in sausages, it is recommended to manually mix it into the meat to ensure it is evenly distributed. The ideal amount to use is around 5-10% cheese to ground meat, or 0.5 to 1 lb of cheese per 10 lbs of meat. This type of cheese is perfect for adding a creamy flavour to sausages, and it works well with various types of meat and seasonings.
High-temperature cheese can be purchased specifically for sausage-making, and it comes in different varieties such as Bleu Cheese, Mozzarella, Pepper Jack, and Swiss. It is important to note that this type of cheese is more expensive than regular cheese and some people may not like its flavour or texture. Additionally, freezing high-temperature cheese is not recommended, so it should be refrigerated or used in sausage-making promptly after purchase.
When using high-temperature cheese in sausage-making, it is important to cut the cheese into small pieces, such as 1/4" cubes or dice, to ensure even distribution throughout the meat. This can be done by hand or with a vegetable slicer, although some people prefer to shred the cheese before mixing it into the meat. Experimentation with different methods and cheese varieties may be necessary to find the desired results.
Overall, using high-temperature cheese in sausages provides a unique opportunity to add creaminess and flavour without the worry of the cheese melting and ruining the batch. It is a specialised product that requires proper handling and storage but can elevate the taste and texture of homemade or commercial sausages.
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Drying out cheese
One way to dry out cheese is to place it in a fridge. This method is cheaper than purchasing high-temperature cheese, and there is no noticeable difference in the final product. To dry cheese in the fridge, cut the cheese into cubes and spread them out on a sheet pan. Stir the cubes once a day for 2-3 days.
Another method for drying out cheese is to use a dehydrator. However, this method may destroy the protein matrix of the cheese, causing fat to escape and resulting in a sub-par product. To avoid this, the cheese must be freeze-dried.
A third option is to use relative humidity gradients (drier air) to dehydrate the cheese. This can be done using room-temperature air at a high flow rate. For food safety, it is recommended to perform this process under refrigeration, although it will be much slower. To speed up the process, the surface area for drying can be increased by thinly slicing or coarsely grating the cheese.
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Mixing by hand
To make sausages with cheese mixed in by hand, you will need a meat grinder, a sausage stuffer, and a boning knife. You will also need a good scale, as most sausage recipes are measured by weight. It is important to keep the sausage meat as cold as possible throughout the process, so make sure to put your meat and fat in the freezer for an hour or two before you begin.
First, you will need to prepare your cheese. Some people recommend using high-temperature cheese, which has additives that allow it to stay cohesive at higher temperatures, resulting in gooey blobs of cheese. However, high-temperature cheese can be expensive, and some people do not like the flavour or texture. If you choose to use regular cheese, you will need to cut it into small cubes. This can be done by hand, using a knife, or with a food processor.
Once your cheese is prepared, you can start making your sausage mixture. Start by mixing salt into your ground meat, which will help keep the sausage meat from separating. Then, mix in the milk, egg, grated onion, pepper, and flour. You want a mixture that is not too wet and not too firm. Beat the sausage meat well and taste a small spoonful to check the seasoning, adjusting if necessary.
Next, add your cheese and any other ingredients, such as bacon or jalapenos. Mix everything together by hand, being sure to keep the mixture cold. When you are done mixing, put the mixture back in the freezer to chill before stuffing it into the casings.
To stuff the sausages, run warm water through your sausage casings and set up your sausage stuffer. Leave a "tail" of at least 6 inches off the end of the tube to tie off later. When the sausages are in the casings, tie off one end in a double knot, then work the links tightly, pinching off what will become two links. Spin the link several times, alternating directions, until you get to the end of the coil. Tie off the other end.
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Grinding the cheese
One method for grinding the cheese is to cut it into small cubes or dice it into 1/4" squares by hand. This ensures that the cheese is in small enough pieces to be incorporated into the sausage mixture. However, some people suggest that shredding the cheese before drying and mixing can result in a more effective drying process due to increased surface area.
Another approach is to use a meat grinder to grind the cheese. This can be done by freezing the cheese and then using a coarse grinding plate with larger holes, resulting in a coarser sausage with visible bits of cheese. Alternatively, a finer grinding plate with smaller holes can be used to create a smoother sausage with a finer texture and no visible cheese bits. It is recommended to chill the cheese and the grinder blades and plates before use to maintain a low temperature during the grinding process.
Some people choose to add the cheese after grinding the meat, mixing it in by hand just before casing the sausages. This results in distinct cheese cubes throughout the sausage, providing noticeable pockets of cheese during consumption. Others prefer to grind the cheese along with the meat to create a creamier texture, although this may result in a less noticeable cheese flavour.
Overall, the grinding process for cheese in sausage-making involves careful preparation, temperature control, and the selection of appropriate grinding plates to achieve the desired texture and flavour profile.
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Choosing the right type of cheese
When choosing the right type of cheese for sausages, there are several factors to consider. Firstly, it is important to decide whether to use high-temperature (high-temp) cheese or regular cheese. High-temp cheese is chemically engineered to retain its shape and texture at high temperatures, resulting in distinct gooey pockets of melted cheese throughout the sausage. While high-temp cheese can enhance the sensory experience by providing noticeable cheese cubes in each bite, some people dislike its plastic-like texture and find it more expensive and challenging to source.
If you opt for regular cheese, consider choosing a high-quality dry cheese that can withstand higher temperatures without rendering out of the sausage. Cheeses with lower moisture content that generally don't melt well, such as Tillamook, can be suitable options. Drying out regular cheese in the fridge before mixing it into the sausage meat is another effective technique to prevent it from melting during cooking.
The type of cheese you select will depend on your desired flavour profile and texture. For a jalapeno-popper-style sausage, a combination of cream cheese and extra sharp cheddar can be used, while Swiss cheese works well for käsekreiner. Other popular choices include provolone for a provolone and garlic sausage, and high-temperature cheddar, which can be diced into 1/4-inch cubes for a satisfying cheesy bite.
When incorporating the cheese into the sausage mixture, it is recommended to add it at the end, either by hand or using a stand mixer. Grinding the cheese can result in a creamy texture but may dilute the cheese flavour. To ensure the cheese retains its shape and doesn't melt completely, it is crucial to monitor cooking temperatures, especially when using regular cheese.
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Frequently asked questions
High-temperature cheese is recommended as it is chemically engineered to hold its shape and texture at high temperatures. Regular cheese will melt inside the sausage and won't be as satisfying. High-temperature cheese is more expensive and harder to find in stores but is available online. However, some people have used regular cheese and dried it out in the fridge for a few days beforehand with good results.
Cut the cheese into small cubes or 1/4" squares. You can also grate or shred the cheese, but this may cause it to melt more easily. Mix the cheese into the sausage meat by hand right before casing.
A basic recipe includes ground pork, onions, spices, smoky bacon, and cheddar. You can also add milk, egg, pepper, and flour.
First, poach the sausages in water at a temperature of 80-90°C for 15-20 minutes. Then, fry them in a pan or on a grill to heat them through and add flavour.
