Frederic Melton
Cheese smokies are a delicious snack, perfect for potlucks, grilling parties, or even as a quick bite. They are made with a blend of premium cuts of pork, beef, and spices, with a generous amount of cheddar cheese added to the mix, resulting in a decadent, rich, and flavourful treat. You can cook them in a variety of ways, including boiling, grilling, baking, or even microwaving, depending on your preference. In this discussion, we will explore the different methods to cook cheese smokies and the ingredients used, ensuring a mouthwatering experience for your friends and family.
| Characteristics | Values |
|---|---|
| Meat | Pork, Beef |
| Cheese | Pasteurized Processed Cheddar Cheese |
| Other Ingredients | Water, Salt, Spices, Potato Starch, Sugar, Corn Syrup, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Smoke |
| Cooking Method | Boil, Simmer, Grill, Bake, Microwave |
| Cooking Time | 6-14 minutes |
| Cooking Temperature | 325°F - 350°F |
| Serving Temperature | Minimum 140°F |
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What You'll Learn
Oven-baking cheese smokies
Preheat the oven
Firstly, preheat your oven to 350°F. This is a general guideline, but it's always best to check the instructions on the packaging of your cheese smokies, as they may vary.
Prepare the baking tray
Place the cheese smokies on a full-size sheet pan or a shallow pan. You can line the pan with foil or parchment paper for easier cleanup.
Add water
Add about 2 cups of water to the pan. The water helps to create steam and ensure the smokies cook evenly.
Bake
Place the pan in the preheated oven and bake for 10-14 minutes. The exact baking time will depend on the brand of cheese smokies you are using and your oven's temperature, so keep an eye on them to avoid overcooking.
Check the internal temperature
To ensure your cheese smokies are cooked through, use a meat thermometer to check their internal temperature. They should have reached a minimum temperature of 140°F.
Serve
Once the cheese smokies have reached the desired temperature, remove them from the oven and serve immediately. Enjoy!
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Grilling cheese smokies
If you're using a flat-top grill, preheat it to 350°F. Place the smokies on the grill and pour on ½ cup of water. Cover the grill with a lid and cook for a total of 12-15 minutes. Every 3 minutes, remove the lid, turn the smokies, add another ½ cup of water, and replace the lid. Again, the smokies are cooked when they are browned and have an internal temperature of 140°F.
You can also add a smoky flavour to your cheese smokies by using a smoker. Preheat your smoker to 175-185°F and smoke the sausages until they reach an internal temperature of 160°F. Avoid exceeding this temperature, or the fat may melt and your sausages will shrink. To cool the sausages down, spray them with cold water or leave them on the smoker racks and spray them with a garden hose.
If you're short on time, you can also boil or microwave your cheese smokies. Bring 1-2 inches of water to a boil in a pan and add the smokies. Simmer for 2-4 minutes (if using frozen smokies) or 6-8 minutes (if using thawed smokies), turning them once. Alternatively, place a sausage on a plate, cover it with a paper towel, and microwave on high for 30 seconds. Let the sausage stand for 1 minute before eating.
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Preparing the meat
Once you have selected your meat, it needs to be prepared for grinding. Cut the meat into small, evenly sized cubes or strips. This will make it easier for the grinder to process the meat and ensure a consistent texture. Place the diced pork in the freezer for about 45 minutes to chill it. This step is important as it helps to keep the meat cool during the grinding process, which prevents the fat from melting and ensures a better texture.
After the meat has chilled, it's time to grind it. Use a meat grinder with a small die, about 1/4 inch (6mm), to grind the meat. Grind the pork and beef separately, and then mix the two together. It is important to grind the meat quickly and efficiently to avoid warming it up too much. If the meat gets too warm, place it back in the refrigerator to chill before proceeding.
Once the meat is ground, it's time to add the spices and cheese. For cheese smokies, a combination of processed cheddar cheese, salt, mustard spice, sodium phosphate, sodium erythorbate, onion powder, spice extract, and sodium nitrite is ideal. Mix the spices and cheese into the ground meat using a stand mixer with a paddle attachment. Mix until the ingredients are evenly distributed and the meat begins to develop a slightly sticky texture.
Finally, once the meat is prepared, it's time to stuff and form the sausages. If you have a sausage stuffer, use that to stuff the sausage casings. Alternatively, you can form the meat into sausage links by hand. Ensure the sausages are tightly packed and uniform in size. At this stage, the sausages are ready to be cooked or stored for later use.
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Smoking the sausages
To make smoked cheddar sausages, you will need a meat grinder and a sausage stuffer. First, dice your pork and place it in the freezer for about 45 minutes until it reaches 0 degrees Celsius. Grind the pork and fat through a 1/4-inch (6mm) die into a stand mixer bowl set on an ice bath to keep the meat cold. Grind the meat a second time, then chill it in the refrigerator.
In a small bowl, combine all your spices, dry milk powder, and ice water. Remove the ground meat from the fridge and attach it to a stand mixer with a paddle attachment. Mix the meat mixture for 3-4 minutes until threads begin to appear.
Preheat your smoker to between 175 and 185 degrees Fahrenheit. Smoke the sausages until their internal temperature reaches 160 degrees Fahrenheit, being careful not to exceed this temperature to avoid the risk of the fat melting. Add a handful of wood chips twice throughout the smoking process. Hickory and apple wood chips are great choices for pork.
Use an instant-read thermometer to check the internal temperature. Once the sausages reach the correct internal temperature, they need to be cooled down quickly to about 120 degrees Fahrenheit to prevent the casings from shrinking and shrivelling. Spraying them with cold water for several minutes in the sink or on the smoker racks is a commonly used method to cool them down.
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Cooling the sausages
One common method is to submerge the sausages in an ice bath. This method quickly lowers the temperature of the sausages and halts the cooking process. However, some people may not prefer this method as there is a chance of water getting inside the sausage casings.
Another popular method is to spray the sausages with cold water for several minutes. This can be done in the sink or even by leaving them on the smoker racks and using a garden hose or sink sprayer. This method cools the sausages without the risk of water entering the casings.
It is important to note that during the cooling process, the internal temperature of the sausages should not drop below 120 degrees Fahrenheit. Maintaining this temperature range ensures that the sausages are safely cooled while preventing them from drying out or becoming overcooked.
Additionally, the cooling process can also be done gradually by simply allowing the sausages to rest. This method involves removing the sausages from the heat source and letting them cool down slowly at room temperature. While this method takes longer, it can result in more evenly cooled sausages and may be suitable for those who prefer a slower, more controlled cooling process.
By following these cooling methods, you can ensure that your cheese smokies are properly and safely cooled, maintaining their texture, taste, and appearance.
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Frequently asked questions
Cheese smokies can be cooked in a variety of ways, including boiling, grilling, baking, or microwaving.
Bring 1 cm of water to a boil in a pan, add the smokies, cover and simmer for 6-8 minutes or until heated through, turning once.
Preheat your grill to medium-low (325°F). Place the thawed smokies on the grill and grill for 12-14 minutes or until browned and the internal temperature reaches 140°F, turning the smokies often.
Preheat your oven to 350°F. Place the thawed smokies on a full-size sheet pan, add 2 cups of water, and bake for 10-12 minutes or until the internal temperature reaches 140°F.
