Cheddar Sausage Question?

Discussion in 'Sausage' started by bfelgar, Feb 8, 2015.

  1. I was wanting to do some cheddar keilbasa today but I can't find any high temp cheese locally and don't really want to wait for the mail. Will regular cheddar work? I'm planning on smoking for 2-3 hrs @ 145* then poach in 170* water bath till 160* IT.
  2. reinhard

    reinhard Master of the Pit OTBS Member

    Regular cheese will work,  I have used it myself at times when I could not get the high temp.  Difference is that regular cheese tends to melt withing the links, but the flavor will be there.  As you know, high temp wont melt and keep it's form.  Any shop that makes it's own brats for example should have some on hand.  Otherwise you will have to go on-line.  I prefer high temp, but if there is a time when I cant get it, I'll use regular cheese [shredded type].  Reinhard
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

     I have used regular cheese and just cut it into small cubes, if the heat is low enough the cubes stay intact. Go to the deli and ask for a 1 pound chunk of whatever cheese you want to use.
  4. I get my Hi Temp Cheese from Amazon. They have about 6 flavors at 9.99 a bag plus shipping. They hold there shape with the heat. This is just one of them.


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