It may be immensely fulfilling to make summer sausage. You can add or cut down seasonings following your taste.
Why not combine sausage rolls and cheese to bring out the rich taste of the meat on a plate of food?
How much high temp cheese to add to summer sausage? Let’s dig into this post to get an exact answer!
How Much High Temp Cheese To Add To Summer Sausage?
According to experts, you can combine one pound of high-temperature cheese with every ten pounds of ground meat.
It’s recommended that the percentage of cheese should be a little less than your meat volume. It shouldn’t be higher than 10%.
However, depending on your recipe, you can increase or cut down on the amount of creamy supplement.
The taste of your food becomes more robust if you add more and more cheese. Nevertheless, even using less of this supplement won’t affect the flavor.
Keep in mind that, unlike the seasonings like curing salt, the cheese ratio does not need to be precise.
The ideal ratio is 1 pound of cheese for every 10 to 12 lbs of ground meat. Also, the amount of this ad-on should not be over 10% of the weight of the flesh.
Add a reasonable amount following instructions.
What Type Of High Temp Cheese To Put In Summer Sausage?
Commercial sausage manufacturers frequently mix various cheeses with various meats and spices to create a wide range of sausages.
High-temperature cheese is typically provided in pieces that may be mixed right away with the sausages.
It won’t melt, won’t modify the shape under heat, and will maintain its consistency, even when you put it on a grill.
This supplement comes in various types. Below are some of the most common ones, including Halloumi, Provolone, Sharp Cheddar, and Pepper Jack.
Let’s take a look and figure out the best suited for your cooking recipes!
It is a semi-hard variant made from sheep and goat milk, which comes from Cyprus.
The unique melting point of halloumi makes it a great grilled creamy supplement and an excellent complement to homemade sausage.
Although it isn’t the most affordable type, you could want to indulge if you’re creating a small batch of summer sausages.
It is a semi-hard variant originating in Italy. It comes in a variety of sizes and shapes. Selecting harder, better-quality Provolone is the trick.
It boasts a pleasant taste with subtle salty overtones and traces of nuts. It works well with pork sausages.
Cheddar typically makes you think of its distinctive flavor and color, which combine very well with various foods.
However, this type is also available in extra-sharp, sharp, and mild versions. This gradation shows how its flavor varies with aging.
The age of sharp Cheddar ranges from three to six months. It’s among the better choices for creating this type of sausage.
Pepper Jack, which is a Monterey Jack derivative, is a spicy American variant. It is a semi-soft kind with a distinctive flavor.
Pepper Jack is a great ingredient if you need to produce a batch of spicy sausages.
Due to the addition of habanero chiles, rosemary, sweet peppers, and garlic, this variant has a strong flavor.
If you want to learn more about this variant, you can click on this video:
Can You Add Regular Cheese To Summer Sausage?
The answer is no! Regular cheese with high moisture content is not the ideal choice for your sausage.
If you want to smoke the summer sausages with a lot of cheese packed inside, it’s best to use high-temp cheese.
You have to use this supplement to put in the meat rolls, so it should resist the grill’s heat, or smokers get the best products.
High-temperature cheese is more mature and contains substantially less moisture.
So, it will give your food fantastic tastes without making a gross, wet mess.
However, this ingredient has some drawbacks. For instance, it’s not always available in the local supermarkets. You may order online to purchase.
You can easily slice and spread regular cheese on bread or crackers.
However, the primary purpose of high-temperature cheese is to withstand heat while being cooked.
The pieces in your meat will keep their structure while still tasting creamy and flavorful since they can withstand heat.
Moreover, this add-on can go well with a range of meats. Thus, you don’t need to worry about its texture and flavor compatibility issues.
How To Add High Temp Cheese To Summer Sausage?
After buying high-temp cheese, it’s time to put it inside the meat rolls. Let’s get started!
Step 1: Grind Summer Sausage
You need to grind the meat first. Additionally, if your cheese isn’t sliced or ground, you’ll only have one option: cut it into little cubes.
Step 2: Refrigerate The Cheese
The sliced cheese will benefit significantly from this process, even if it may be optional.
Before incorporating the creamy add-on into your ground meat, put it in the fridge.
This technique is crucial because it will ensure that the cheese keeps its form for a long time and mixes easily with your homemade sausage.
Refrigerate the complement
Step 3: Combine Summer Sausages And Cheese Chunks
For even distribution, manually combine this complement with other ingredients. After that, you can make and cook this type of food as usual.
Make and bake the food.
In A Nutshell
This article has eventually reached the bottom of your headache question: How much high temp cheese to add to summer sausage?
For every ten pounds of ground meat, adding one pound of cheese is better. The amount of cheese should always be less than the meat’s weight.
If you have any further questions, you can leave a comment below. Hopefully, this post will be helpful for you. Thanks for taking the time to follow Health’s Kitchen!