cheese sausage

Ingredients for 1 servings:

• 230 g beef, max. 10% fat
• 70 g mineral water, ice-cold
• 300 g pork shoulder, max. 5% fat
• 400 g lean pork belly, max. 25% fat
• 20 g curing salt
• 3 g black pepper
• 1 g coriander powder
• 0.7 g nutmeg
• ½ g caraway powder
• 1 g celery powder, optional
• 2 g garlic powder
• ½ g allspice powder
• 1 ½ g ascorbic acid
• 5 g cutter aid, according to instructions
• 1 g glutamate, optional
• 250 g Emmental cheese, cut into 1 cm cubes

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours

without cutter

Make a sausage meat from the beef, ice-cold mineral water, a small amount of curing salt, and cutter additive by mincing it with the 3-gauge grinder, incorporating the mineral water, and mincing a second time. Mix this sausage meat with the remaining meat, to which all the ingredients have been added (except the cheese cubes), and mince the whole thing with the 12- or 14-gauge grinder. Then mix in the cheese cubes thoroughly. Fill the sausage meat into smokeable fiber casings (also known as salami casings). When filling, rotate the casing in a circular motion to ensure the cheese cubes are evenly distributed. Smoke for 75 minutes at 60°C and then scald at 72°C, for 1.5 minutes per mm of diameter. After cooling, the sausage is cold smoked again for about 20 hours. This produces a sausage that will keep well in the refrigerator. Of course, you can also make the beef sausage meat with the cutter.