Canadian "Smokie" recipe (Bavarian Smokies?)

[bladebuilder]

Good day! I am hunting for a sausage recipe that approximates Schneiders Cheddar Smokies. My daughter has pretty picky tastes, but loves these. I would love to find a recipe. I have used the search function and found a couple threads referring to them, but are old, and an actual recipe was elusive. Any help or direction would be fantastic.

 

[DanMcG]

Never seen them around here, but might be fun to try to reverse engineer it!

here's a cheese frank from Len Poli;

http://lpoli.50webs.com/index_files/Hot%20Dogs-Cheese%20Franks.pdf

 

[bladebuilder]

Never seen them around here, but might be fun to try to reverse engineer it!

here's a cheese frank from Len Poli;

http://lpoli.50webs.com/index_files/Hot%20Dogs-Cheese%20Franks.pdf

Thanks Dan. Not that style, but will save the recipe. This might help home in on a style to start from. Here is the link to ingredient list. I seems to be a simple recipe, that said, be damned if I can find something.

Sausage & Sausage Snacks - Smokies - Sharp Cheddar - Nutritional Information | Products | Schneiders

schneiders.ca

also

Sausage & Sausage Snacks - Smokies - Sharp Cheddar | Products | Schneiders

schneiders.ca

 

[DanMcG]

It sounds good, it's got a good amount of fat @ 27% and about 2.15% salt.
with water being the second ingredient I'd guess it was emulsified but the description says coarsely ground, what is your opinion on the grind?

 

[bladebuilder]

Texture is medium to coarse. a good amount of chunky pork, not as large as say kielbasa. As for being emulsified, possibly a portion, but for sure not the whole blend. Seasoning is light, mild spice/heat, there aren't any stand out aromatic herbs/spices.

 

[Wurstmeister]

Schneiders®Smokies – Sharp Cheddar
INGREDIENTS: Pork; water, cheddar cheese, brown sugar, salt, potato starch, vinegar, spice, smoked sugar, sodium phosphate, dried garlic, onion powder, spice extract, sodium nitrite, smoke. Contains: milk.

Looking @ the ingredients listed above, I would go with a bratwurst or weisswurst base and add cheddar cheese of choice to the mixture. Since wurst is a personal taste, here is a google link to various homemade cheddar bratwurst recipes:

https://www.google.com/search?clien...hXDXM0KHURSDL4Q1QIoAnoECBYQAw&biw=740&bih=944.

I have a few recipes from Germany I use if you would like them for flavor ideas. Also, I would stay with REGULAR cheddar cheese and NOT the “high temp” types.

Postv

 

[bladebuilder]

Schneiders®Smokies – Sharp Cheddar
INGREDIENTS: Pork; water, cheddar cheese, brown sugar, salt, potato starch, vinegar, spice, smoked sugar, sodium phosphate, dried garlic, onion powder, spice extract, sodium nitrite, smoke. Contains: milk.

Looking @ the ingredients listed above, I would go with a bratwurst or weisswurst base and add cheddar cheese of choice to the mixture. Since wurst is a personal taste, here is a google link to various homemade cheddar bratwurst recipes:

https://www.google.com/search?clien...hXDXM0KHURSDL4Q1QIoAnoECBYQAw&biw=740&bih=944.

I have a few recipes from Germany I use if you would like them for flavor ideas. Also, I would stay with REGULAR cheddar cheese and NOT the “high temp” types.

Postv

Interesting... Regular cheddar? Not debating at all, mearly curious.
GERMANY!! man I miss that place. Spent 3 years in Lahr. Absolutely loved it there.
Id love the recipes! Thanks for the offer!

 

[bladebuilder]

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These have promise

 

[Hamdrew]

http://blog.westonproducts.com/2015/12/Homemade-Cocktail-Franks.html?m=1 these look good too

 

[bladebuilder]

A friend provided these. Will let you know how I make out. Some experiments to do

 

[DanMcG]

They look like solid recipes, One thing I should mention, which you probably already know, but for someone that doesn't, is that it appears to be a European cure mix which requires 10 times the amount as cure #1. It's only 0.6% nitrite as opposed to cure #1 at 6.25%. Thats why there is no salt listed.
I'd be interested in the book title if you have it.

 

[bladebuilder]

They look like solid recipes, One thing I should mention, which you probably already know, but for someone that doesn't, is that it appears to be a European cure mix which requires 10 times the amount as cure #1. It's only 0.6% nitrite as opposed to cure #1 at 6.25%. Thats why there is no salt listed.
I'd be interested in the book title if you have it.

Absolutely. From a friend. I’ll be looking it up too.