Italian Herb and Cheese sausage

Canadian Bacon · Posted: Apr 01 2009 Post subject: Italian Herb and Cheese sausage

Trying out a new seasoning today,Italian Herb and Cheese Sausage,I made up a quick 10 pound batch and I really like the flavor from the pattie I fried up,the true test will come tonight when grill some up for dinner.It has 2/3 of a cup grated Romano cheese and 2 cups of cubed Mozzarella cheese.

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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

allsmokenofire · Posted: Apr 01 2009 Post subject:

At the risk of being too forward....would you adopt me?? Wink

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morick · Posted: Apr 01 2009 Post subject:

You are the man C.B. Looks like you use your #10 grinder to stuff your sausages,Looks like you and it did a fine job stuffing. I can almost smell the seasoning, lol .

Canadian Bacon · Posted: Apr 01 2009 Post subject:

Canadian Bacon · Posted: Apr 01 2009 Post subject:

I think they turned out great tasting,grilled some up for dinner. Very Happy

_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

morick · Posted: Apr 01 2009 Post subject:

I have a stuffing horn and i hate it so bad i usually throw it a couple times because it works so crappybut when your get hungry for some fresh sausages it comes back out to haunt me. I was curious about your setup is all. I would love to get a vertical stuffer.

Awning Guy · Posted: Apr 01 2009 Post subject:

C.B. another stellar performance, Thanks for posting.
I have a question, do you have to use high temp cheese or will standard issue work?
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Canadian Bacon · Posted: Apr 01 2009 Post subject:

wyrman · Posted: Apr 01 2009 Post subject:

That looks really good CB. May I ask where the seasonings came from?

Canadian Bacon · Posted: Apr 01 2009 Post subject:

bigdad · BBQ Fan Joined: 03 Apr 2006 Posts: 224 Location: W.pa

The book"Great sausage recipes and meat curing" is published by the sausage maker people. That recipe is on page 185 of the book. It might be woth the investment of the 30 bucks for the book to save on shipping cost on buying the premade ingredents. Just a thought.
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Canadian Bacon · Posted: Apr 02 2009 Post subject:

Mike Lawry · Posted: Apr 02 2009 Post subject:

Hey CB, My neighbors are moving + have to sell there house. I could use a neighbor like you.

Mike Lawry.

Canadian Bacon · Posted: Apr 02 2009 Post subject:

Mike Lawry · Posted: Apr 02 2009 Post subject:

Canadian Bacon · Posted: Apr 02 2009 Post subject:

wyrman · Posted: Apr 02 2009 Post subject: