I really like sausages that replace fat with cheese, I consider them a much tastier source of moisture for the sausages. In this recipe I made a mixed sausage, beef and pork, with colonial cheese. The flavor of the mixture of meat and cheese is much more complex than a sausage that only has one type of protein and fat in cubes.
This recipe was made without curing salt, so it should be consumed immediately, stored for a maximum of 3 days in the refrigerator. I used natural carmine dye to compensate for the lack of color caused by the absence of curing, but I could also use concentrated beet juice, saffron, paprika, etc. It doesn't bring exactly the same color but it helps!
Ingredients
- 700 grams of beef shoulder
- 700 grams of pork shoulder
- 24 grams of salt
- 12 grams of sugar
- 4 cloves of garlic
- 50 grams of powdered milk
- 200ml ice water
- 1 teaspoon of monosodium glutamate*
- 1 dessert spoon of natural smoke flavoring*
- 4 drops of natural carmine coloring*
- 1 dessert spoon of oregano
- 280 grams of colonial cheese
- Chopped parsley to taste
- Chopped chives to taste
*optional ingredient
Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.
Preparation
Clean the meat. Cut them into very small pieces, half a centimeter or so, as shown in the photo below.
Cut the cheese into small cubes and store in the refrigerator.
Mix all ingredients except cheese, powdered milk and ice water.
Mix the dough well using your hands or in an orbital mixer with the flat paddle on low speed. Add the water and powdered milk little by little and mix until the dough looks sticky and sticky. This should take about 2 minutes. It is necessary to work with the protein so that an “alloy” is created. The powdered milk helps with stability and creating a bond in the sausage. Afterwards, add the chopped cheese and distribute well. It's important to mix the cheese at the end so that the friction doesn't tear it apart.
Embed in 28/30 gauge pork casing, twist every 10 cm or to the preferred size.
Let it rest for another 12 hours in the fridge before baking.
English 
Português do Brasil
And is the 12-hour rest in the refrigerator unnecessary for this sausage?
When using curing salt, it is important to leave it in the refrigerator for 12 hours after embedding. During this period the curing salt will be converted and the seasoning will be more balanced and homogeneous.
adding the curing salt, how long does it last, and how much to put in this recipe please..
The amount of curing salt depends on the nitrite percentage of the product purchased. For the type 1 curing salt in the link below, I suggest you use between 2.4g and 3g of curing salt per kg of sausage.
https://charcutaria.org/produto/sal-de-cura-1-cura-rapida-linguicas-e-salsichas-b001/
Good evening, do you know pork skin sausage? The Italians in the Jundiaí region call it gudiguim, or however it is written, I wrote it as I grew up hearing and speaking it. My ninth one made it with the same seasonings as the regular sausage. I remember that well, but I don't remember the details, how the skins were prepared, what percentage of fat (although at that time the nonas did everything more or less by eye). Can you give me any tips? However, I'm going to make it anyway following the sausage recipe.
Hello Otaviano, yes I know it is cudiguin, codeguin or cotechino. There will be a part of cooked pork skin and another part of pork, which could be the shank. Grind everything, add the seasonings, mix and you can stuff it in pork casing. Here is a recipe http://clubedacharcutaria.com.br/charcutaria/receitas/codeguin/cotechino/
Can it be frozen to last more than 3 days?
Frozen, it will last at least 90 days.