Italian Herb and Cheese Sausage

[burlyos]

I am planning on doing this recipe from Kutas' book but I really like smoked sausage instead of fresh.  If I add some soy protein and cure will this be OK to smoke?  I am just wondering about the mozzarella cheese cubes melting during the cooking?

Any thoughts would be appreciated.

Thanks,

Jeff 

 

[BGKYSmoker]

I am planning on doing this recipe from Kutas' book but I really like smoked sausage instead of fresh.  If I add some soy protein and cure will this be OK to smoke?  I am just wondering about the mozzarella cheese cubes melting during the cooking?

Any thoughts would be appreciated.

Thanks,

Jeff 

You can add cure to any sausage to make it smoked. As for the cheese just take the temp low 130ish and try not to exceed 175.

 

[DanMcG]

Yeah I know it's a four year old thread, but I was thinking of making something to this. My problem is the OP mentioned it's in Mr Kutas' book, my copy must be to old cause it ain't in there.

Does anyone have it they could share, or a link to it?
Thanks

 

[dirtsailor2003]

Yeah I know it's a four year old thread, but I was thinking of making something to this. My problem is the OP mentioned it's in Mr Kutas' book, my copy must be to old cause it ain't in there.

Does anyone have it they could share, or a link to it?
Thanks

I know that The Sausage Maker has a premise mix for Italian herb and cheese sausage. I saw it the other day when I was ordering some other stuff. Maybe they have the content label posted.

 

[DanMcG]

Thanks Case, No Luck. I was just hoping to save some test batches by comparing his proportions and ingredients to mine.

 

[worktogthr]

Yeah I know it's a four year old thread, but I was thinking of making something to this. My problem is the OP mentioned it's in Mr Kutas' book, my copy must be to old cause it ain't in there.

Does anyone have it they could share, or a link to it?
Thanks

Not sure if this is what you are looking for but this is an Italian cheese and parsley sausage I have come up with after a couple of years of experimenting:

5 lbs. Ground pork (works with chicken too)
2 T Morton's Kosher Salt
1 T fine ground black pepper
2 T fennel seed
6 cloves of minced fresh garlic
1/2 cup chopped parsley
1 cup NFDM
8 oz. cold water
8 oz. Extra Sharp Provolone (by weight) diced in small cubes

Mix dry seasonings and water
Mix slurry and parsley into the meat until very sticky
Mix in cheese
Stuff in hog casings for links or sheep casings for pinwheels (which is what I did since I always had them like that as a kid)


Just a few things about the recipe:

1. Don't be afraid of the large amount of fennel...for some reason it works
2. Try hard to get extra sharp provolone. It's strong flavor stands up to the other flavors in the sausage and holds up well while cooking so you have pockets of nice gooey cheese (perhaps because it is a harder cheese it doesn't disappear out of the sausage (perhaps the hardness makes it act similarly to high temp cheese). If you can't get the extra sharp provolone, Asiago is best substitute I have found.

 

[DanMcG]

Thanks for sharing your recipe Chris, although it's not exactly what I was looking for, it does give me a few ideas, I will definitely be giving yours a try soon. What I'm thinking of is an all beef sausage, with onions and peppers and mushrooms, sort of an Italian beef sandwich style sausage.
I'll let ya know how it goes.

 

[worktogthr]

Thanks for sharing your recipe Chris, although it's not exactly what I was looking for, it does give me a few ideas, I will definitely be giving yours a try soon. What I'm thinking of is an all beef sausage, with onions and peppers and mushrooms, sort of an Italian beef sandwich style sausage.
I'll let ya know how it goes.

Wow! I like the sound of that! I'll be looking out for that when you make it! I love Italian beef sandwiches.