Bushra Griffith
When it comes to selecting the perfect cheese to accompany hot sausage, there are several factors to consider. While some may opt for the convenience and stability of high-temperature cheese, designed to maintain its shape and texture during cooking, others may prioritise flavour and opt for regular cheese, albeit with the risk of it melting and creating hollow spots in the sausage. For those seeking a balance between taste and stability, alternatives such as Extra Old Cheddar, Emmental, or Swiss cheese, offer a suitable option, while sharper cheddars can also hold up well when chilled beforehand. Ultimately, the choice of cheese depends on personal preference and the desired level of spice or heat.
| Characteristics | Values |
|---|---|
| Type of Cheese | High-temperature cheddar, Swiss cheese, Extra Old Cheddar, Emmental, Provolone, Pepperjack, Kraft Cheddar |
| Texture | High-temperature cheese holds its shape and texture at high temperatures |
| Taste | High-temperature cheese tastes the same as regular cheese |
| Cost | High-temperature cheese is more expensive than regular cheese |
| Availability | High-temperature cheese is hard to find in stores but can be easily found online |
| Preparation | Regular cheese can be dried out in the fridge overnight before using |
| Temperature | Sausages with regular cheese should be cooked slowly and brought up to temperature gradually |
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What You'll Learn
High-temperature cheese vs. regular cheese
When making sausages, it is important to consider the type of cheese you will be using. Regular cheese tends to melt at much lower temperatures, which can cause it to become runny and create holes in the sausage. This can lead to a messy and unappealing final product. Therefore, when adding cheese to sausages, it is recommended to use high-temperature cheese, also known as high-melt cheese.
High-temperature cheese is designed to withstand higher temperatures without melting, which makes it ideal for cooking recipes that involve smoking or grilling, such as sausages, burgers, and tacos. This type of cheese has a low moisture content and low fat, which contributes to its higher melting point. It typically comes in pre-cut cubes or shreds, making it convenient for use in sausage-making. The most common types of high-temperature cheese include cheddar, Swiss, mozzarella, ghost pepper, and hot pepper.
While regular cheese has its place in many recipes, it may not be the best choice for sausages due to its lower melting point. On the other hand, high-temperature cheese is specifically designed to hold its shape and texture during the cooking process, ensuring that the cheese remains intact within the sausage. This type of cheese is chemically engineered to maintain its structure, resulting in a denser and drier consistency.
The main advantage of using high-temperature cheese is that it allows for the addition of cheese to sausages without the worry of it melting and creating a mess. This cheese can handle temperatures up to about 400 degrees Fahrenheit, making it suitable for smoking and grilling applications. By using high-temperature cheese, sausage makers can create unique flavor combinations and provide a creamy texture to their final product.
However, one consideration when using high-temperature cheese is its cost. It tends to be more expensive than regular cheese, and it may be challenging to find it in local stores. Those seeking to purchase high-temperature cheese may need to order it online or source it from specialty meat suppliers or butcher shops. Despite the higher price, the functionality and flavor that high-temperature cheese brings to sausage-making may be well worth the investment for those seeking to create unique and tasty sausage creations.
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Cheddar cheese
To address this issue, high-temperature (high-temp) cheddar cheese has been specifically designed to withstand higher temperatures without melting. This variety of cheddar cheese is produced using a special technique that increases its melting point, ensuring that it retains its shape and texture during the cooking process. High-temp cheddar cheese is available in pre-cut 1/4" cubes, making it convenient for sausage preparation.
When selecting cheddar cheese for sausages, it is recommended to choose a variety with a low moisture content, ideally below 35%. Extra Old Cheddar, for example, has a lower moisture content than mass-produced cheddar and is less likely to drip out of the sausage. Dry Cabot cheddar is another option that can hold up to temperatures around 160°F.
High-temp cheddar cheese is versatile and pairs well with a variety of sausage flavours. It is particularly suitable for medium-heat sausages, ensuring that the cheese remains intact without melting. This variety of cheese can enhance the taste of sausages by providing the desired cheesy flavour without the risk of melting and creating cavities.
While high-temp cheddar cheese may be more expensive and challenging to find in stores, it offers a superior performance in sausages compared to regular cheddar. It is worth noting that some individuals have successfully used regular cheddar cheese in their sausages, but it is essential to monitor the temperature to prevent excessive melting.
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Swiss cheese
However, Swiss cheese may not be the best option for those who want to cook their sausages at high temperatures, as it is not a high-temperature cheese. High-temperature cheeses are chemically engineered to withstand higher temperatures without melting, and are therefore a good choice for those who want their sausages to have a more appealing appearance when sliced.
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Freezing regular cheese
When making hot sausages, it is recommended to use high-temperature cheese, which is chemically engineered to hold its shape and texture at high temperatures. Regular cheese can be used, but it will melt inside the sausage, resulting in a runnier consistency. High-temperature cheese is more expensive and harder to find in stores, but it is easily available online.
Now, when it comes to freezing regular cheese, it's important to note that while it can be done, the freezing process may affect the texture and quality of the cheese. Here are some things to keep in mind:
Types of Cheese Suitable for Freezing:
- Hard and semi-hard cheeses like cheddar, Swiss, brick cheese, and blue cheese can be frozen but may become crumbly and harder to slice.
- Grated hard cheeses like Parmesan and Romano can be frozen, but they are best kept in the refrigerator, where they will last for up to 12 months.
- Mozzarella and pizza cheese are generally suitable for freezing, especially shredded pizza cheese.
- Semi-soft cheeses like Stilton or soft goat cheese are well-suited for freezing.
- Cream cheese can be frozen but may separate upon thawing; however, whipping it can improve its texture.
Types of Cheese Not Suitable for Freezing:
- Soft cheeses with high moisture content, such as cottage cheese, ricotta, and quark, are not recommended for freezing as they can significantly damage their structure and texture.
- Soft, ripened cheeses like Brie, Camembert, Fontina, or Muenster are best eaten fresh and can be ripened in the refrigerator.
- Fresh curd cheeses are also not ideal for freezing due to their high moisture content.
- Processed cheeses and cheese spreads should not be frozen.
General Guidelines for Freezing Cheese:
- Cheese with a higher fat content, such as industrial cheddar, freezes better than softer or artisanal cheeses.
- Cheese intended for cooking generally freezes better than cheese meant to be served on its own.
- Cheese with a natural rind, such as Camembert or cloth-bound cheddar, is not ideal for freezing as it can create undesirable flavors.
- Wrap hard cheeses as airtight as possible, ensuring no moisture is present before freezing.
- Freezing cheese can extend its shelf life by inactivating microbes such as bacteria, yeasts, and mold, but it does not kill them, and they may become active again upon thawing.
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Jalapeno and cheese sausages
When making Jalapeno and cheese sausages, it is important to use a high-temperature cheese to avoid the cheese melting and becoming gooey before the sausage is fully cooked. High-temperature cheese is chemically engineered to hold its shape and texture at high temperatures. While regular cheese can be used, it will melt and become runny, which may be undesirable.
High-temperature cheddar cheese is a popular choice for sausage-making and can be purchased online or from specialist butchers. Extra Old Cheddar, with a moisture percentage of less than 34-35%, is a good option, as is quality Emmental or Swiss cheese, which is rubbery and will not drip out. High-temperature cheese is more expensive than regular cheese and can be difficult to find in stores, but it is worth it for the visual appeal and to avoid a mess.
To make Jalapeno and cheese sausages, a blend of coarse-ground premium pork and beef is typically used, along with the high-temperature cheddar cheese and fresh jalapenos. The sausage is then smoked or grilled to an internal temperature of 165°F. The cooking time will depend on the method used, with grilling and smoking taking around 30-45 minutes, and sautéing taking around 15-20 minutes.
For those who want to get creative, there are many variations of Jalapeno and cheese sausages to try. One example is the Holy Voodoo Jalapeño Sausage, which is said to be one of the best-tasting sausages. Another option is to add milk powder to the mixture, which can help to create a perfect snap when the sausage is cracked open.
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Frequently asked questions
High-temperature cheese is best for hot sausages. This type of cheese is designed to hold its shape and texture at high temperatures, so you can avoid the cheese melting inside the sausage.
High-temperature cheese can be purchased online, but it is often expensive. You can also try your local butcher or sausage processing store, which may sell high-temperature cheese by the pound.
High-temperature Cheddar is commonly used, but other types of hard cheese such as Emmental/Swiss or extra sharp cheddar with a low moisture percentage should also work well.
Some people use regular cheese and are happy with the results, especially if the sausage is eaten cold. Freezing the cheese before use may help it hold its shape.
High-temperature cheese usually comes in pre-cut cubes, which can be added to the sausage mixture before cooking.
