One of my sausage buddies wants to do a group batch, using several recipes.... Maybe 50 # or so. I have some lamb which we will cut with some pork, and the rest will be all pork or a mix of beef and pork. We want to make a cheese and roasted chile sausage, most likely some Italian, and maybe a Farm Breakfast sausage, and some hot links. We are going to order some hi-temp cheese...Now for the advice and comments.....
I have only had the hi-temp cheddar cheese in sausage. Is anyone using other types? Butcher & Packer has Blue, Pepper Jack, Lava Jack, Mozz, Cheddar, Swiss, and Buffalo Wing flavor. Any leftover cheese will be used in meatloaf or in grilled burgers.
Most all sausage recipes call for ice water, I'm thinking of using iced pork broth instead. Has anyone fooled around with that?
We will also make some Texas Hot Links using Bigwheel's recipe... it calls for iced beer instead of water.
I have only had the hi-temp cheddar cheese in sausage. Is anyone using other types? Butcher & Packer has Blue, Pepper Jack, Lava Jack, Mozz, Cheddar, Swiss, and Buffalo Wing flavor. Any leftover cheese will be used in meatloaf or in grilled burgers.
Most all sausage recipes call for ice water, I'm thinking of using iced pork broth instead. Has anyone fooled around with that?
We will also make some Texas Hot Links using Bigwheel's recipe... it calls for iced beer instead of water.