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Home > Cheddarwurst
We finished our last batch of cheddarwurst over the weekend and couldn’t be happier with the finished product. The sharp cheddar cheese my wife picked up during her recent excursion to Tillamook, Oregon, held up well throughout the sausage making process, imparting its own special tang to our homemade cheddarwurst.

Cheddarwurst Sausage Recipe

1 lb cheddar cheese, diced (444 g)
4 lbs beef chuck, marbled (1.8 kg)
1 lb fresh beef fat (454 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp thyme powder (1.9 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp garlic powder (4.65 g)
2 1/2 tsp dry mustard powder (5.75 g)
1 1/2 tbsp Ancho chili powder (12.6 g)
1 1/2 tbsp coarse black pepper (11.7 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup non-fat dry milk (47.3 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings

1. Grind cheddar cheese one time through 1/2” (13mm) plate. Spread cheese on cookie sheet and freeze overnight.
2. Chill beef/fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
3. Combine ground beef/fat with remaining ingredients in a large bowl, mix well until mixture is sticky and batter like.
4. Stuff freshly mixed sausage batter into hog casings, twist into 5-6” (13-15 cm) links, refrigerate overnight to cure.
5. Hang sausage links in preheated 130°F (54°C) smoker, dampers wide open; hold at this temperature for one hour.
6. Add chips, close vents, gradually raise smoker temperature to 170°F (77°C), hold until links reach 152°F (67°C).
7. Remove links from smoker, shower with cold water until internal temperature of links drops to 110°F (43°C).
8. Hang cheddarwurst at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

Notes:
Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
Do not allow the water to get hotter than 170°F (77°C.

Hunters can use venison in place of the beef chuck to produce an excellent venison cheddarwurst. Use 75-80% lean venison trim to 25-20% beef fat.

For more smoked sausage recipes and sausage making information go to Sausage And Jerky Maker's Bible.