I'm trying to think of a cured sausage with cheese inside and I am not coming up with one, but that doesn't mean they don't exist. Best I could think of is one of those loaf-style deli meats.
It’s either I add cheese tomorrow, or not. It’s curing overnight right now.
I was thinking a cheddarwurst type of recipe. But with kielbasa. Maybe I’m totally down the wrong path and I’m just gonna go straight kielbasa tomorrow 😆
Heck yes add cheese!! To me cheese is like garlic ,. It mak s everything better. Just make sure it is a hi-temp cheese or it will all melt out during the smoking process.
scottranda what kind of cheese are you going to add?? Did you follow that recipe exactly I see alot of people not use the milk powder?? It will help retain moisture. I use it in all my smoked sausages just my 2 cents.. ohh and let's see some pics!!
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