Pairing Cheese With Sausage
Meat Hacks: Pairing Cheese With Sausage
Learn about Pairing Cheese With Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Pairing Cheese With Sausage
Finding the right cheese to add to your sausage is like finding the right wine to serve with dinner, it can be daunting but when done correctly it can vastly improve the experience. I have some of my favorite Hi-Temp cheese pairings that I wanted to share with you guys. Now, everyone is different so feel free to experiment and if you come up with some you like let us know!
Our Cheddar is the most popular cheese we sell as Cheddar is a flavor most people know and it goes well with many different flavors. I would describe this as a mild cheddar with very little sharpness to it. A good classic seasoning to use with Hi-Temp Cheddar Cheese would be Willies Snack Stick Seasoning, something a little outside the box but a great taste would be to use the Cheddar with Apple Bratwurst Seasoning. The sweetness of the Apple goes really well with the cheddar.
Our Hot Pepper Cheese is comparable to a Pepper Jack in that it has a little hint of heat and a buttery flavor. Anyone, including children, should be able to handle this level of heat. I like using the Hot Pepper with something like Jerry’s Brat as it gives the classic taste of the seasoning just a little kick to liven it up. Try adding it to the Dill Pickle Snack Stick Seasoning to give a small but unexpected bit of spice to that seasoning. This is also a great cheese to add to any burgers are making.
The Mozzarella is one of my favorites. It has an easily recognizable taste of pizza cheese and there is nowhere that that will be as appreciated as in a supreme pizza flavored brat. Seriously, if you like Pizza and you like brats and you haven’t tried this combination yet you need to get that on your next order! It’s also good to add when you want to cut the heat of a seasoning a little, it’s great when added to something like our Habanero BBQ Summer Sausage Seasoning.
The Hi-Temp Swiss Cheese has a classic Swiss taste that goes well with many different flavors. The Philly Cheesesteak Brat really does well with some Swiss Cheese, that seasoning mixed with this cheese is a surefire hit. Swiss is often paired with pickled vegetables and meats and for the same reasons, it pairs extremely well with the Rueben Brat.
The Sriracha Cheese has a really nice creaminess to it and no noticeable heat, even less heat than what is in the hot pepper cheese but what it lacks in hear it makes up for in flavor. Like the cheddar, it can go in almost anything but it is really good in Bloody Mary Snack Sticks. Or you can double up on the Sriracha Flavor and add it to the Sriracha Summer Sausage or Snack Stick Seasoning.
Lastly, we have Hi-Temp Ghost Pepper Cheese. This is not a Cheese to be taken lightly or thrown into your mix without measuring first. I like heat and even for me, this stuff is pretty hot. Try adding it to a brat that you would not consider as spicy like a Blue Ribbon Bratwurst. Or for something really diabolical add 1 lb of this to 10 lb of Inferno Hot Bratwurst. Austin and I did this not too long ago and by the time we were done with the video I was dripping with sweat!
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That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick?
Try it on just smoke. That should work fine.
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.
Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.