When I make breakfast sausage, I season it similar to the
traditional commercial ones (like Jimmy Dean for instance)
but I make other variations. I'll add a healthy dose of
Penzy's toasted onion, or garlic, or maple syrup. Today I
had one of the best variations yet, apple and cheese.
I bought some hi-melt cheese from ConYeager to use in
other sausages. It is your basic processed cheese that has
been process to melt at a much higher temperature. I added
some of this along with apple snitz tot he sausage mix. It
was great!
The cheese is from: yeagerspice.comCYCureP6.htmOpen ↗
The apples are from www.theingredientstore.com
I imagine any dried apple would do. I cut them into smaller
chunks, moistened slightly in water, then mixed into the
meat block.
The cheese is also good in bratwurst and for use in
cheese omelets.
--
Ed [email hidden] pages.cthome.netedhomeOpen ↗