High Heat Cheese

[Dave Rowell]

Can some of you "bottom line" what you think about high heat cheese in sausages? I've seen here that it there can be problems with it, if it is frozen, etc. Would it work to add it to bulk sausage (not links)? I want bulk cheese/jalapeño sausage!

 

[chopsaw]

I used to use it . Not a problem freezing for me , but it really has no flavor .
I switched to using a good quality cheese a long time ago . Works fine , and cheaper .

If you're planning on frying patties , it's most likely gonna melt out no matter what type you use .

Edit , by " melt out " I mean lose it's shape . It will stay with the sausage to some amount .

 

[Dave Rowell]

I used to use it . Not a problem freezing for me , but it really has no flavor .
I switched to using a good quality cheese a long time ago . Works fine , and cheaper .

If you're planning on frying patties , it's most likely gonna melt out no matter what type you use .

Edit , by " melt out " I mean lose it's shape . It will stay with the sausage to some amount .

Thank you! This is what I was looking for. By quality cheese, you mean not the cheaper cheddar at Costco?

 

[chopsaw]

There's different threads here on what guys use .
I use the 8 oz. blocks . Usually Cabot or a know name brand . I think some guys use a thick cut shred , or up can buy pre cubed . I'm not sure what Costco sells , but it would probably work .
I have an old " chopper " thing I use to cube it up .

 

[JLinza]

High heat cheese is a bit soggy https://www.smokingmeatforums.com/threads/high-heat-cheese-is-a-bit-soggy.330961/

Don't know for sure if this will help, but looks like there is some good info to take away...

 

[zwiller]

Bottom line for me is cheese in sausage is mostly for show. I do like how it looks but you simply cannot add enough to do get the sausage+cheese+cracker effect. I tried... I am talking summer sausage here. That being said, it does add a little bit of flavor and creates a softer texture in links like brats/smokies/etc. Cool little hack I got from this guy. Use cheap processed cheese as while it does melt when it gets hot it does not break and turns solid back when it cools.

 

[chopsaw]

but you simply cannot add enough to do get the sausage+cheese+cracker effect

Oh really ? Lol . I had the wise idea once to do half with cheese and half without in the same chub .
Only problem was I put the same amount for a full chub in the one half .
Already had it cubed up and forgor to split it by half .

 

[DougE]

Tillamook sharp or extra sharp works well in sausages without melting out. A good quality dry cheese works fine. Don't cheap out on store brands though, been there, done that. I only use Tillamook. One of the many things I learned from my friend Eric @SmokinEdge

 

[indaswamp]

You can use sharp cheddar as mentioned-it is firmer than mild cheddar. You can also cube the cheese and spread out on a sheet pan, then place it in the refrigerator for a couple days to dry it out even more. I find this helps keep the cheese from melting out a little better.

 

[Dave Rowell]

Bottom line for me is cheese in sausage is mostly for show. I do like how it looks but you simply cannot add enough to do get the sausage+cheese+cracker effect. I tried... I am talking summer sausage here. That being said, it does add a little bit of flavor and creates a softer texture in links like brats/smokies/etc. Cool little hack I got from this guy. Use cheap processed cheese as while it does melt when it gets hot it does not break and turns solid back when it cools.

Your insight is appreciated.

 

[Winterrider]

^^^^good tip ^^^^ to refrigerate.

 

[Kvgsqtii]

You can use sharp cheddar as mentioned-it is firmer than mild cheddar. You can also cube the cheese and spread out on a sheet pan, then place it in the refrigerator for a couple days to dry it out even more. I find this helps keep the cheese from melting out a little better.

I was going to say this too. Best results I've gotten have been from drying out the cheese in the fridge first.