|Cubing up 3lbs of cheese takes some time|
The seasoning is very simple: just salt, sodium nitrite, white pepper, and mustard powder. I think the white pepper and mustard powder gives the sausage a bit of bite to balance the richness of the cheese and pork. Then the cubes of cheese are mixed through the forcemeat and packed into casings.
Next the sausages are cold smoked for a few hours to build in another level of flavor. I suppose you could skip the smoking process, but for me it really brings the sausages to another level. My dad describes the flavor of these sausages as "comfort food." And on a cold day nothing could beat the flavors of smoked pork and warm gooey cheese.
Along with making these sausages over and over, I've worked hard to find out the best way to cook them. In a hot skillet the cheese will boil and burst out, ruining the effort of stuffing the cheese inside. For a while I would slowly bake them, allowing the meat to gently come up to temperature and sealing in more of the cheese. Lastly, I found that poaching the sausages was the best, as it contained all of the cheese still cooked the pork through.
|Pork Sausage Studded with Cheese Cubes|