In this post I’ll show you how to make a cheese sausage in the form of a cold cut yourself. It is really super tasty and a great alternative to the classic Bologna (Schinkenwurst).
The cheese sausage is a cold cut. I use my Schinkenwurst recipe with pork and beef as the base meat here. But you can also make the ham sausage classically with 100% pork. You can also find this recipe in my Schinkenwurst post.
I use a bavarian mountain cheese. Emmentaler is also excellent. In the end, you can use any cheese of your choice. Just replace it in the recipe.
Here you can find the complete cheese sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Making your own cheese sausage– What do you need?
Ingredients per 1 kg of basic ham sausage (my variation with beef):
- 40 % lean pork (400 g)
- 30 % pork backfat (300 g)
- 20 % lean beef e.g. shoulder (200 g)
- 10 % crushed ice / ice water (100 g)
In addition, you add between 25% and 40% cheese. I usually use 30%.
Spices and cheese per 1 kg
- 15.5 g salt
- 2.5 g Cure #1
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g white pepper
- 0,5 g coriander
- 1 g onion powder
- 0,5 g ginger
- 0,5 g garlic powder
- 0,5 g mace
- 300 g favorite cheese (e.g. Gouda, Cheddar or mountain cheese)
Equipment for making cheese sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
Synthetic casing
The cheese sausage is filled in synthetic casings. I use synthetic casing caliber 90/40.
If you want to prepare cheese sausage without intestines, you can use jars and boil down the mass.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Make cheese sausage yourself- Step-By-Step Instructions
1. Cut your meat and the fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
2. Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
3. Grind the spices without the Cutter Phosphate to a fine powder.
4. Cut the cheese into pieces.. Optionally, you can cut it into small cubes and add it to the meat after you grind it. If you grind it, you can also freeze it for a short time.
5. Now it’s time to grind the meat and fat separately through the finest perforated disc (3 mm). I run both through twice.
6. Grind the cheese.
7. Now put the meat into the cutter or your food processor.
8. Put the spices and the Cutter Phosphat into the food processor and turn it on. Allow the mixture to blend on the highest setting and gradually add the bulk.
9. Now you can gradually add the fat. Make sure that the mixture does not get warmer than 12 degrees Celsius (53.6 °F).
10. Mix the sausage meat with the cheese.
11. Fill the sausage meat into artificial casings or jars. For this you can use artificial casings or jars. I use a 90/40 caliber artificial casing.
12. Cook the sausage at 75 – 78 °C (167 – 172.4 °F) for about 90 minutes. If you use a thinner casing, you can use the following rule of thumb. Scalding time: 1 minute per mm diameter of casing.
If you cook it in jars, the cheese sausage needs about 2 hours at 100 °C (212 °F).
13. Your cheese sausage is ready😄. Enjoy it.
What is the shelf life of cheese sausage?
The cheese sausage can be stored in the refrigerator for approx. 4 – 5 days when cut. In one piece it can be kept refrigerated for about 14 days. Cooked in jars, it can be kept for several months.