Has anyone used cream cheese in a jalapeno sausage?

[Calculated]

So I love jalapeno poppers and so does my family. I recently got a decent home grinder and the forst sausage I was going to make was jala cheddar. Then the thought crossed my mind why not try cream cheese and make popper sausages? I've done lots of googling and since it's now revenue driven the search gives me jack squat.

I figures this would be the place to ask, I'm sure someone around here has done it and can give me some pointers or tell.me.if it's a terrible idea.

 

[Schwarzwald Metzger]

So I love jalapeno poppers and so does my family. I recently got a decent home grinder and the forst sausage I was going to make was jala cheddar. Then the thought crossed my mind why not try cream cheese and make popper sausages? I've done lots of googling and since it's now revenue driven the search gives me jack squat.

I figures this would be the place to ask, I'm sure someone around here has done it and can give me some pointers or tell.me.if it's a terrible idea.

Cream cheese melts very easily.... So I imagine you couldn't approach it by adding it in chunks... But you may be able to use it as a binder as long as it is at / under 2% of total weight range. There are high heat cheeses out there that may mimick the flavor of cream cheese if you want more of a cheesy bite.

Not sure if this helps.

Brad

 

[Calculated]

Appreciate the advice. I'm def going to give it a try.

 

[SmokinEdge]

I don’t think it would work in a smoked and cured sausage but in a fresh sausage it could be done. Cheese in a sausage typically needs to be very dry like sharp to extra sharp or high temp which is just dried a bit. Otherwise the sausage will end up gooey and will not bind, it will end up like granulated fried ground meat In a casing with cheese. Sausage making has some rules that must be followed for a quality end product.

 

[Cajun Smokes]

Type in "jalapeno popper sausage" in you tube. Several guys there that have techniques that worked for them. I haven't personally tried it

 

[Calculated]

Type in "jalapeno popper sausage" in you tube. Several guys there that have techniques that worked for them. I haven't personally tried it

Wow thank you sir. I tried a bunch of different searches on youtube and must've never tried that one.

 

[Cajun Smokes]

Wow thank you sir. I tried a bunch of different searches on youtube and must've never tried that one.

Come back and tell how it turns out

 

[DougE]

Since you can smoke a block of cream cheese without it turning into a pile of goo, it may be possible.

 

[Danblacksher]

I do love a smear of cream cheese on top of the sausage, but not sure if it would hold up in a smoked sausage. I would cube it them freeze it before mixing it in the sausage. I dont use high temp cheese and I have had no problems, but never tried cream cheese.

 

[thirdeye]

You could always do a ide-by-side experiment using sausage meatballs, with various types of cheese in the center.

 

[zwiller]

Pretty much anything can done but there's always tradefoffs. Can you live without the oozing and appearance?
https://www.amazon.com/Cheese-powde...ocphy=9015602&hvtargid=pla-569509690962&psc=1

Why not make a few different sausages to make poppers with than trying to make popper sausage. I bet loose tex hot gut, chorizo, a good garlicky kielbasa mix would RAWK for poppers.

 

[millerbuilds]

Interesting idea. The meat market back home uses cheese curds in addition to standard cheddar. They also do a Thanksgiving Brat with Turkey, Wild Rice and Cranberries.
As an idea starter here is their offerings:
– Original Smoked Wieners
– Original Bratwurst
– Original – Smoked Bratwurst
– Bacon Cheddar Smoked Bratwurst – Best seller!
– Beer Bratwurst – Made with excelsior brewing brown ale
– Cheese Curd Bratwurst – Made with Bongards curds
– Maple Bacon Bratwurst
– Pork Wild Rice Bratwurst
– Turkey Cranberry Wild Rice (now available year round)
– Chicken Parmesan Bratwurst
– German Sausage
– Farmers Smoked Sausage
– Bavarian Bratwurst
– Cherry Bourbon Smoked Bratwurst
– Big Island Hawaiian Smoked Bratwurst (summer seasonal)
– Roasted Garlic Bratwurst
– Fiesta PJ Bratwurst
– Jalapeno Cheddar Bratwurst
– Dragon Bratwurst – Spicy!!!
– Cajun Bratwurst
– Polish Smoked Bratwurst
– Chorizo – in bulk sausage or smoked links
– Italian – in bulk sausage or fresh links
– Maple Smoked Breakfast Links
– Northwoods Smoked Breakfast Links
– Ring Bologna Smoked Sausage
– Stick Smoked Bologna
– Bockwurst (only for easter)
– Apple Cinnamon Bratwurst (only during the fall)

 

[Calculated]

Not sure why this got moved to appetizers but oh well.

Up to this point I have made all the saugs but haven't cooked any yet. I made 4 different varieties. The jala popper, a jala cheddar onion, a jala cayenne pepperjack and a cheddar bacon for my youngest who hasn't caught the heat yet.

I froze and dusted the cream cheese, pulled directly from freezer and stuffed into casing but made them last so the pork was a little warmer than fresh out of the fridge and the cheese began getting soft too soon while stuffing and spreading throughout. You can tell by the whiter color of the saugs in the pics that follow.

I will post pics of the cooked ones broken open to show how it looks, but I can already tell I need to retry with colder meat from the get go. The LEM #8 unit is nice, never bogged down and I understand why they have the little stuffing hole from the tray, but it sure slowed down my process from using and industrial open top Hobart. I also learned that using the large 3 hole plate for shooting the grind into casings is the way to go. The first batch I did with the medium holed plate and it was emulsifying the mix too much. Lessons learned!

 

[Calculated]

Initial debone, chunk and first grind.

 

[Calculated]

Prepped ingredients and mixed for stuffing.

 

[Calculated]

First pic is the bacon cheese brats emulsified, and the linked sausages is the jala popper and you can tell the cream cheese blended rather than stayed chunky.

 

[Calculated]

Started with about 32 lbs including bones. After de-boning and adding ingredients I ended up with just over 40 lbs of sausages. Good forst run for thr LEM.

Tonight we FEAST!

 

[Cajun Smokes]

Still looks like it will be full of flavor

 

[Calculated]

Well the grill ran out of propane just as I went to lay my meat on it. Had to bake. Solid entry, waiting until the next couple days to re-fire and share results. Def cream cheese permeated, but as Cajun said, the flavor was there. If you decide to try, put more cream cheese than you think, give it a whirl. Turned out pretty tasty. Going for hatch poppers as soon as I can find some of them around here.