I'm the only in our house that eats them and I always end up buying at least 100. I can literally eat them until it makes me sick haha.
Someone told me that if you smoke cheese it's then good to add in sausage making vs. being restricted to commercial high temp cheese. Anyone know if this is true?
I'm with you on the clam thing. Try this; Put clams on grill until they just open , remove clam from shell and put in one shell like a little dish , take a mixture of 1/2 butter and 1/2 cocktail sauce and spoon some on , place back on grill until bubbling. Eat them right out of the shell. There is an outdoor restaurant called " The Place " not far from me and has been on the food network and this is one of their specialties, really good stuff.
pretty sure thats not true or doesnt amount to anything....ive done it smoked and not smoked with no differnce. high temp cheese is NOT required for regular sausage like this,good stiff block is all you need,ill dice mine 24-36 hrs before stuffing and leave in fridge uncovered.never used high temp in my life.
To edit the above post,the smoked cheese IS more pronounced flavor and my go to,but sometimes I'm out of smoked cheese,it's a seasonal thing for me.
