High melt cheese for fresh sausage

[Remps17]

When asking my wife what kind of sausage she would like me to make she says "cheese, all the cheese".

For fresh sausage am I stuck to high melt cheese or is there any alternatives that I could use instead?

Cheers

 

[Titan]

There were some name brand pre-packaged "crumbles" that seemed to have a higher melt temp, but haven't seen those in a while.

I just call my local sausage processing store and they will sell cheddar and pepperjack by the pound. Significantly cheaper than ordering online.

 

[MuleyFever]

I have heard of people just using regular cheese from the store. Obviously it just gets more runny. I would think it would be fine for brats where you don’t remove the casing but may make a mess inside the casing of summer sausage.

 

[MHB]

Are you after visual appeal or flavor?

If I am making something like summer sausage or snack stix I use high melt cheese because it holds its shape and looks visually appealing when it is sliced. It also has a nice texture.

If I am making fresh cheese brats I tend to use a good sharp cheddar cheese for the flavor. Shredded cheddar will add flavor but you wont have the texture like a diced high temp cheese. I use sharp cheddar because it seems to be less greasy when the brats are cooked.

I have also used swiss cheese but the the rest of the family doesn't care for swiss all that much.

Matt

 

[xcutter]

I've always purchased the high temp cheese when making Venison Summer Sausage. This year I made a batch with regular cheddar from the grocery. Worst part was chopping up the 3 pounds into 1/4" cubes. It worked well in the sausage but it is kind of runny when cutting up the sausage as others have mentioned. Taste wise it is great. I did not allow my smoker to go above 180F.

 

[journeyman713]

You are going to need high temp cheese.
I tried making summer sausage with some expensive aged cheese from a cheese expert in Wisconsin that was thought to hold up. It didn't, the result was hollow spots in the sausage, where the cheese was. Wasted money, bad batch of sausage.

 

[Remps17]

I ended up buying high melt. Other then ordering it online, I only had options of cheddar or cheddar.

I have used this particular cheese before and wasn't in love with it but I also suck at making sausage so that might have something to do with it.

Thanks for advice.