Bushra Griffith
Sausages are a versatile food that can be made with a variety of meats and ingredients. One popular addition to sausages is cheese, which can add flavour and texture to the meat. When making cheese sausages, it is important to use a high-temperature cheese that can withstand the heat of cooking without melting and becoming grainy or oily. This type of cheese is more expensive and can be hard to find in stores, but it is worth it for the final product. Regular store-bought cheese can be used, but it needs to be cut into small cubes first. The type of cheese used is a matter of personal preference, but some popular choices include cheddar, Swiss cheese, mozzarella, and gorgonzola.
Characteristics of cheese used in sausage-making
| Characteristics | Values |
|---|---|
| Type of cheese | High-temperature cheese, including Cheddar, Swiss, Mozzarella, Provolone, Parmesan, Blue Cheese, Bavarian Mountain Cheese, Emmentaler, Mild Cheddar |
| Amount | 5-40% of the sausage's total weight, depending on cheesiness desired |
| Form | Diced cubes |
| Size | 1/4" |
| Temperature resistance | 400° |
| Texture | Holds shape and texture at high temperatures |
| Taste | Good flavour |
| Cost | Expensive |
| Availability | Easily available online, hard to find in stores |
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What You'll Learn
High-temperature cheese is best
When making sausages with cheese, it is important to consider the type of cheese you will be using. While some recipes suggest that regular cheese can be used, high-temperature cheese is recommended to achieve the best results. High-temperature cheese is specifically designed to withstand high cooking temperatures without melting, ensuring that your sausages maintain their shape and texture during the cooking process.
Regular cheese tends to melt at high temperatures, which can cause it to seep out of the sausage and result in a less satisfying outcome. High-temperature cheese, on the other hand, is chemically engineered to hold its shape and texture even when exposed to high heat. This means that your sausages will have nicely defined cheese chunks that won't melt and run out during cooking.
High-temperature cheese is available in a variety of flavours, including cheddar, Swiss, and blue cheese. It can be used with any type of meat, such as pork, beef, or venison, making it a versatile option for sausage-making. The amount of cheese you use is a matter of personal preference, but a common ratio is 1 lb of cheese for every 10-12 lbs of meat, or approximately 10% of the total product weight.
While high-temperature cheese can be more expensive and difficult to find in stores compared to regular cheese, it is worth the investment if you want to ensure the best possible outcome for your cheese sausages. You can easily find a variety of options for high-temperature cheese online, with some brands offering diced cubes that are neatly packaged for easy use and storage.
Overall, if you're looking to make delicious cheese sausages with well-defined cheese chunks, high-temperature cheese is the way to go. Its ability to withstand high temperatures without melting makes it a superior choice to regular cheese, ensuring that your sausages look and taste great.
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Cheddar is a popular choice
Regular Cheddar can also be used in sausage-making, and some recipes call for this type of cheese. However, regular cheese may melt and lose its shape during the cooking process, resulting in a less desirable texture and appearance.
Those making Cheddar sausages can also experiment with adding other ingredients such as jalapeños, creating a jalapeño-Cheddar sausage. Sausage-makers can also use different types of meat, such as pork, beef, or venison, when making Cheddar sausages.
Overall, Cheddar is a versatile and popular choice for sausage-making due to its flavour and availability in high-temperature varieties.
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Cut cheese into cubes
When making cheese sausages, it is important to cut the cheese into cubes before mixing it with the meat. The size of the cubes will depend on how coarse or fine you want your sausage to be. You can use a meat grinder to help with this process.
To ensure that your cheese cubes don't melt and seep out of the sausage, it is recommended to use high-temperature cheese. This type of cheese is chemically engineered to hold its shape and texture at high temperatures. You can find high-temperature cheddar cheese specifically designed for sausage-making, which comes in neatly packaged 1/4" diced cubes. These cubes are ready to be mixed into your sausage meat without any additional preparation.
If you are unable to find high-temperature cheese, regular cheese can also be used. However, it may melt and affect the texture of your sausage. Experiment with different types of regular cheese, such as Swiss cheese, mild cheddar, or mozzarella, which have been reported to work well in sausage-making.
When mixing the cheese into your sausage meat, ensure that you do so right before stuffing the casing. Adding the cheese and letting it sit in the meat for too long can result in a mushy texture. It is recommended to use between 25% and 40% cheese, with 10% being considered "real cheesy." You can adjust the amount of cheese to your preference, but keep in mind that high-temperature cheese can be quite expensive, so it may impact the cost of your sausage-making endeavor.
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Freeze meat before grinding
Sausage-making is a fun cooking project that can be made even more interesting by adding cheese to the mix. When it comes to choosing a cheese for your sausage, you can use any cheese of your choice, such as Emmentaler or Bavarian mountain cheese. However, it is recommended to use a high-temperature cheese that holds its shape and texture at high temperatures. Regular cheese tends to melt completely, which may not be desirable for your sausage.
Now, let's talk about the process of freezing meat before grinding it for sausages. It is generally recommended to freeze meat before grinding it for sausages, as it helps to achieve a better grind. By freezing the meat, you can prevent the smearing of fat and ensure that it passes through the grinder with ease. The ideal temperature for sausage meat and fat is as close to 32 degrees Fahrenheit as possible without actually freezing the meat. This is because, similar to pie dough, you want the fat to remain separate from the meat. If the meat gets too warm, it can affect the texture and quality of the final product.
To achieve this, cut the meat into small chunks or cubes of uniform size, aiming for pieces between one and two inches across. Place these pieces in the freezer for about one to two hours. This will help you achieve the desired temperature range without fully freezing the meat. If you plan to use pre-frozen meat, be aware that refreezing it after it has thawed is not recommended, as it can negatively impact the quality.
Additionally, it is a good idea to chill your equipment before grinding. Place your bowls and grinder in the freezer or refrigerator for at least an hour before use. This will help maintain the low temperature of the meat during the grinding process.
Once the meat is chilled, you can proceed with grinding it. Depending on the type of sausage you are making, you can use different perforated discs to achieve a coarse or fine grind. For Italian sausage, a coarse grind is traditional, while a finer grind may be preferred for other varieties. Remember to work quickly during the grinding process to maintain the low temperature of the meat.
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Cheese sausages can be kept raw for 1-2 days
When making cheese sausages, it is important to use a high-temperature cheese, which is chemically engineered to hold its shape and texture at high temperatures. Regular cheese will melt and won't give the desired result. High-temperature cheese is more expensive and harder to find in stores, but it is readily available online. Cheddar, Swiss cheese, and Bavarian mountain cheese are all good options. You can also use any cheese of your choice, depending on your preference.
When handling raw cheese sausages, it is important to keep them away from other food items and maintain a clean and sanitary environment. Wash your hands and dry them thoroughly before handling the sausages, and ensure all surfaces and utensils are cleaned afterward. If you are unsure whether the sausages are safe to eat, it is best to discard them.
To further extend the shelf life, raw cheese sausages can be cooked and then stored. Cooked sausages will stay fresh for 3-4 days in the refrigerator and up to 4 months in the freezer. Precooked sausages are a convenient option if you need to prepare food for a family and are short on time.
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Frequently asked questions
You can use any cheese of your choice, but it is recommended to use high-temperature cheese as it is chemically engineered to hold its shape and texture at high temperatures. If you use regular cheese, it will melt and won't be as satisfying.
High-temperature cheddar, Swiss cheese, mozzarella, blue cheese, and pepper jack are some examples of high-temperature cheese.
It is recommended to use between 25% and 40% cheese. You can adjust the amount according to your preference.
Make sure to add the cheese right before stuffing the sausage. If you add it too early, it may get mushy.
You can cut the cheese into small cubes, shave it, or grind it, depending on how you want the cheese to be distributed in the sausage.
