Cheese Sausages with Pork and Beef
Pork, beef, and cheese provide complete protein, while a little milk powder rounds out the spice profile. A medium grinder plate keeps the mince juicy. Chill the links after stuffing and cook them to 71°C at the center.
Cut the pork (350 g), beef (350 g), and lard (300 g) into pieces that fit the grinder throat. Place briefly in the freezer until firm, but not frozen solid.
Pass the chilled meat and fat through a meat grinder fitted with a medium plate.
Add hard cheese (110 g; semi-hard works well), cold water (100 g), milk powder (30 g), table salt (16 g), paprika (5 g), black pepper (3 g), cayenne (1.5 g), and garlic powder (1.5 g).
Knead until the mince is dense and tacky with visible protein strands.
If using natural casings (25 g), fill them loosely with the mince, form links, and prick air pockets.
Arrange the links on a rack. Refrigerate them for 3–12 hours.
Pan-fry, turning regularly, for about 12–15 minutes and until the center reaches 71°C.
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