Randy Chandler
Summer sausage is a versatile treat that can be enjoyed at any time of the year, either on its own or as part of a meal. While it is typically made with beef and pork, seasoned with salt and spices, and smoked, one way to enhance the flavour of summer sausage is to add cheese to the mix. The type of cheese to be added is a matter of personal preference, but harder cheeses with less fat are generally a more convenient option as they do not melt as quickly. Popular choices include sharp cheddar, provolone, halloumi, pepper jack, and gouda.
| Characteristics | Values |
|---|---|
| Cheese type | Harder cheeses with less fat percentage, such as sharp cheddar, provolone, halloumi, pepper jack, gouda, Swiss cheese, Cheshire cheese, mozzarella, or high-temp cheese |
| Cheese amount | 1 lb. of cheese per 10-12 lbs. of meat |
| Cheese preparation | Grind the meat first, then cube the cheese and mix by hand; refrigerate or freeze the cheese cubes before adding to the meat to preserve their shape |
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What You'll Learn
High-temperature cheese vs. regular cheese
When it comes to making summer sausage, there are two types of cheese to consider: high-temperature cheese and regular cheese. Both have their advantages and disadvantages, and the choice depends on your preferences and the specific recipe you are following.
High-Temperature Cheese
High-temperature cheese, as the name suggests, can withstand higher cooking temperatures without melting, making it ideal for recipes that involve smoking or grilling meat. The cheese is crafted to resist melting and retain its shape and texture, even when exposed to temperatures up to around 400°F. This is achieved by heating the milk during the curdling process, resulting in a denser and drier cheese.
The most common varieties of high-temperature cheese include cheddar, Swiss, mozzarella, and pepper jack, each bringing its unique taste profile. High-temperature cheese is typically more expensive and may be more challenging to find, but it is excellent for adding creaminess and flavour to sausages without creating a mess. It is also healthier, as it has a lower fat content.
Regular Cheese
Regular cheese has a lower melting point and will start to melt at temperatures as low as 130°F. This means that it might not be suitable for recipes that involve high heat. However, some people have successfully used regular cheese in summer sausage, especially harder cheeses with lower moisture levels, such as Parmesan or aged cheddar.
Regular cheese is generally more affordable and readily available, and it can be used to add a creamier and more buttery taste to your summer sausage. However, it has a shorter shelf life and requires more careful storage, as it is more susceptible to spoilage.
Both high-temperature and regular cheese can be used in summer sausage, but it is essential to consider the specific recipe, the desired taste, and the cooking temperature. High-temperature cheese is ideal for smoking or grilling meat, while regular cheese can be a good option if you want a creamier texture and are working with lower temperatures.
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How much cheese to add
When making summer sausage, the amount of cheese you add depends on how much you like cheese! As a general rule, it is recommended to use 1 lb. of cheese per 10-12 lbs. of meat. This is roughly a 10% ratio of cheese to meat. This tends to be the perfect balance of flavor and texture, ensuring that the cheese doesn't overwhelm the flavor of the meat.
However, if you like a lot of cheese in your sausage, you can increase the amount to a 20% ratio. For example, if you are making 5 lbs of sausage, you could add half a pound of cheese.
When adding cheese to summer sausage, it is important to use a harder cheese with a lower fat percentage. This is because these cheeses will not melt as fast when mixed with the meat. High-temperature (high-temp) cheeses are designed to be mixed with meat products and will hold their shape and consistency under heat. They are sometimes called grilling cheeses as they can be placed directly on the grill without melting. Examples of suitable high-temp cheeses include sharp cheddar, provolone, pepper jack, and halloumi.
If you are unable to get hold of high-temp cheese, regular cheese can also be used, although it may not hold up as well during the cooking process. Regular cheeses with high moisture levels, such as Swiss cheese, Cheshire cheese, and mozzarella, are not ideal for summer sausage, but some people have successfully used them.
When preparing the cheese for summer sausage, it is best to cut it into small cubes. Refrigerating or freezing the cheese cubes before adding them to the meat mixture will help them retain their shape during the mixing process.
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Best cheese types for summer sausage
Summer sausage is a delicious treat, but it can be made even better by adding cheese. When selecting a cheese to go with summer sausage, you should consider the properties of the sausage. Summer sausage is semi-dry, salty, smoky, and tangy. Therefore, you should look for a cheese that is creamier and has enough fat to balance the acidity of the sausage.
Havarti, Butterkäse, or Muenster
Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect choices for summer sausage. They have a neutral background that allows the sausage's seasonings to shine through.
Cheddar
Any variety of Cheddar, from mild to sharp or extra-sharp, pairs well with summer sausage. Cheddar has a distinct colour and flavour that complements the sausage's smokiness and acidity.
Swiss
Swiss cheese, with its nutty notes, is also a fantastic match for summer sausage. It adds a creamy texture and a subtle flavour that won't overpower the sausage.
Provolone
Provolone is an Italian semi-hard cheese with salty undertones and hints of nuts. It pairs exceptionally well with summer sausage, especially if you're using pork.
Halloumi
Halloumi is a unique semi-hard cheese made from goat and sheep milk. It has an incredibly high melting point, making it ideal for grilling. Halloumi adds a creamy texture and a salty flavour to the sausage.
Pepper Jack
For those who like it spicy, Pepper Jack is an excellent choice. It's a semi-soft American cheese with a memorable flavour and a kick from habanero chillies, garlic, rosemary, and sweet peppers.
When adding cheese to summer sausage, it's generally recommended to stick to harder cheeses with less fat percentage as they won't melt as fast. However, regular cheeses with high moisture levels, such as Swiss, Cheshire, or mozzarella, can also be used, although they may not hold their shape as well during the cooking process.
The amount of cheese you use is also important. As a guideline, use 1 lb. of cheese per 10-12 lbs. of meat to achieve the perfect balance of flavour and texture.
So, the next time you're enjoying some summer sausage, don't forget to add one of these delicious cheese options to enhance your tasting experience!
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Cheese and meat proportions
When making summer sausage, the amount of cheese you use is flexible and can be adjusted to your taste preferences. However, it is recommended that you use 1 lb of cheese for every 10-12 lbs of meat to achieve a good balance of flavour and texture. The cheese should ideally not exceed 10% of the meat's weight.
If you are using pre-packaged high-temp cheese, simply mix the cheese chunks with the ground meat. If the cheese is not already sliced, cut it into small cubes. Mix the cheese and other ingredients by hand to ensure equal distribution. Refrigerating or freezing the cheese cubes before adding them to the meat mixture will help them retain their shape during the mixing process.
When choosing the type of cheese to use, harder cheeses with lower fat percentages are generally more convenient, as they will not melt as quickly. Examples of suitable cheeses include sharp cheddar, provolone, halloumi, and pepper jack. However, some people prefer the flavour of regular cheese over high-temp cheese, and it is possible to use regular cheese successfully. Regular cheeses with high moisture levels, such as Swiss cheese, Cheshire cheese, and mozzarella, can be used, but softer cheeses like brie are not recommended.
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How to prepare the cheese
Preparing the cheese for your summer sausage and cheese platter is simple. While fancy entertaining books may recommend leaving the cheese whole, it's best to slice the cheese before it goes on the platter. Guests will be more inclined to eat the cheese if it's already cut up. Try to keep the cheese in the same shape as the block itself as you slice it—this helps guests know what they're eating and makes for a nice presentation.
If you're adding cheese to your summer sausage, you'll want to use a high-temperature cheese, which holds its consistency under heat and won't melt. Cheddar, Provolone, and Halloumi are all good choices. If you're using pre-packaged high-temperature cheese, all you need to do is mix the cheese chunks with the meat. If the cheese isn't sliced, cut it into little cubes. Mix the cheese and other ingredients by hand to achieve equal distribution. You can also refrigerate or freeze the cheese cubes before adding them to the meat mixture to help them preserve their shape.
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Frequently asked questions
Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, with a neutral background that lets the sausage's seasonings shine. A sharp Cheddar (any Cheddar, really) or Swiss is also a fantastic match, with nutty notes that perfectly complement the smoke and acidity of the sausage.
Generally, sticking to harder cheeses with a lower fat percentage is a more convenient option, as the cheese won't melt as fast. Commercial sausage makers often blend all kinds of cheeses with different meats and seasonings to provide variety in their sausages.
Some examples of cheese that can be put in summer sausage include sharp cheddar, provolone, halloumi, pepper jack, and kraft cheese crumbles.
