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~thirdeye~ Review - Chile Cheese Sausage

thirdeye
thirdeye Posts: 7,428
edited November -0001 in EggHead Forum
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Every February, one of my cookin' buddies and his family make a huge batch of German sausage and today was the day. This year it was about 600 pounds. Just to change things up a bit they took 100 pounds and added roasted green chiles and some high temp cheese specifically for sausage. At happy hour I got a sample package of German bulk, German links, and Chile Cheese links and had to cook some up for diner.

In all my years of sausage making, countless recipes and thousands of pounds.... I've never tried the hi-temp cheese. I was really happy with it, and the green chiles made a wonderful addition, not just for moisture and flavor, but the back flavor was wonderful. The base recipe is very traditional: 70% pork butt, 30% beef chuck, sea salt, black pepper, white pepper, garlic, tenderquick and water. This is a fresh sausage and the TQ is really in there for the nice pink color, and also for moisture and texture. I'll be adding some green chiles to my next batch of sausage for sure.

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Happy Trails
~thirdeye~

Barbecue is not rocket surgery
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Comments

  • 2Fategghead
    2Fategghead Posts: 9,624
    Nice looking sausage. I bet they were very tasty.

    I recently tried to find a pdf file from Morton but, I guess you have to order it and par for it now. I sent off for it and it came in the mail. One day after I ordered it I called Morton with another question and they said they had a free meat chart they would send me. Guess what I got the same booklet I paid for. Now I have two. Ha :laugh:

    Would it be bad of me to scan and distribute freely?
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  • thirdeye
    thirdeye Posts: 7,428
    There is a Mother Earth News (online version) that has an older version of the Morton Handbook in .pdf.

    Yes, it's not a good idea to scan and freely distribute the Morton one.... However, If you want to get the second one off your hands, I'll reimburse you for postage, or make a trade.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • usc1321
    usc1321 Posts: 627
    SO.... do you take orders?? I sure would like to have some of that :laugh:
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  • Mickey
    Mickey Posts: 19,782
    Bet yours is better than the ones we buy.
    That is what I grill with the cheese and chiles.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • rsmdale
    rsmdale Posts: 2,472
    That looks great!!I made 10lbs of Hot Italian today and 12 lbs of Brats tuesday.I would love to give that recipe a try.


    GOOD EATS AND GOOD FRIENDS


    DALE
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  • thirdeye
    thirdeye Posts: 7,428
    They make a hi-temp mozzarella that might be really good in Italian. I do a Sicilian sausage with pinot grigio wine instead of water, and it gets parmesan grated into it.... really good.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • 2Fategghead
    2Fategghead Posts: 9,624
    I'll have to look into the Mother Earth News link. I use to get them old mags. I just looked to see if I still had any old Mother Earth News but, I guess not. I would've sworn I still had them. :( Send me your addy and I'll mail it to you. It's not very long only 32 pages. Each page like the page of copy paper. I was hoping it would say more about belly bacon. You've done plenty for me as it is. I'll be happy to send it to you. ;)
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  • Hoss
    Hoss Posts: 14,600
    I have seen the Hi-Temp cheese advertised and wondered if it was a gimmick or if it was really worth using.That sausage looks awesome!
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