TerribleTed, I have not personally made any sausages with any cheese additives but my wife's lil bro has been doing it for years. He made his living making beef jerky and all kinds of sausage meats. He said there are special cheeses that will not "melt" during the smoking time.I believe these are also available from LEM. We make venison sausage using 60% venison trim and 40% boston butts. Most is smoked but usually package a quanity of patty sausage for wife to use in taco soup, chili,etc.. also pressed into a burger type patty with mustard and a big slice of onion is fittin' to eat! When we process a deer we package and weigh all the trim(shoulders, neck, rib meat,brisket,shanks, any thing that is on the tough side). Then during the year we thaw and add 40% boston butt and were making sausage.
High temperature cheese
http://www.sausagemaker.com/92000highmeltcheesechedder.aspx
I order all my sausage making/cures/ etc from this company
Is that 8 oz of cheeze for 9.99
If so look at allied kenco 5 lbs for 24.99
http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=cheese&osCsid=undefined
http://ferrariandsons.com/index.php?main_page=index&cPath=94_95&zenid=7aul885h9ag600cjdqcmfpjq40
this sit has a good variety
I will admit... I bought the grinder and sausage attachment for my kitchen aid mixer last week. Have not tried it yet, but I am sure its going to pay for itself in the first use.
