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  • Cheese Steak Sausage

    Heading up to deer camp soon and one of my high school buds who hunts with me loves cheese steak hoagies. Where we grew up on the east side of Ypsilanti(Willow Run)a place called Gabriel's had the best and that is how we all still judge a cheese steak by. So got to thinkin about trying out a cheese steak fresh sausage to throw on the grill while at camp.

    Did a small batch in case they were terrible. About a 2-1/2lb chuck(I know a good cheese steak should start with ribeye but since it was a sausage I thought the extra fat would be a benefit.)



    Then I browned off some onions and mushrooms in olive oil.



    Ran the meat, onions and shrooms thru the grinder and added kosher salt, CBP, cheddar cheese bits, garlic powder, Italian seasoning, non fat dry milk and the secret ingredient!

    This is what sets a good cheese steak apart from a great one! Don't tell anyone about this.



    Mixed up the meat and other ingredients real good.



    Then into hog casing linked at about 6 inches each.



    Grilled off a couple of links and put one in a bun topped with some chipotle cheddar cheese.



    Came out pretty good. They smell and taste great but the texture is a little crumbly. I'll have to work on why that is but otherwise this is a keeper. Gonna go wash it down with a cold one and next week Ill see how they go over at deer camp!
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  • #2
    damn that sounds good. i'll have to do some w/ a lil' extra wit-wit over the top...

    it's gotta be cheeze whiz over the top.
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    • #3
      Do you get fries with that?
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      • #4
        Very Nice job,,,,Hummmm lets see Yep I must try that....thanks for the pics.
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        • #5
          Yeah Man Daddy!.....That sound's & look's great!
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          • #6
            Great Idea!.... That's one of the great things about sausage, the creative part of it. I think I will try this on & try to get it "chunky" through the Coarsest plate. I also love the cheesesteak flavor combos & may include Green Peppers. from me on this one. Keep the creative ideas coming!
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            • #7
              great idea.Who would of thunk....:

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              • #8
                Saw the title of this thread and just went - hell yeah and started salivating !
                Damn fine idea, and it was just for the title lol.

                They smell and taste great but the texture is a little crumbly
                you know what I'm going to say right ?
                add some oats problem solved.
                there's plenty of moisture in the mushrooms and a little fat from the beef. Bung you in some oats and you'll keep it in the sausage.
                Other thing that might help is to double grind everything - except the chees - through a very coarse grid. then mix in the cheese and then stuff.
                that ought to give you a better texture.

                Only other change I'd personally make is to use a strong blue cheese as well as some cheddar. I do love stilton with my cheese steak. :-)
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  Originally posted by curious aardvark View Post

                  you know what I'm going to say right ?
                  add some oats problem solved.
                  OK Mr. Ed...
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                  • #10
                    Originally posted by curious aardvark View Post
                    Saw the title of this thread and just went - hell yeah and started salivating !
                    Damn fine idea, and it was just for the title lol.


                    you know what I'm going to say right ?
                    add some oats problem solved.
                    there's plenty of moisture in the mushrooms and a little fat from the beef. Bung you in some oats and you'll keep it in the sausage.
                    Other thing that might help is to double grind everything - except the chees - through a very coarse grid. then mix in the cheese and then stuff.
                    that ought to give you a better texture.

                    Only other change I'd personally make is to use a strong blue cheese as well as some cheddar. I do love stilton with my cheese steak. :-)

                    Yup CA I knew that was coming! But about the bleu cheese, I don't eat anything that smells like my feet.
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                    • #11
                      Great looking sausage! I have to give you for ingenuity.
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                      • #12
                        Originally posted by Bassman View Post
                        Great looking sausage! I have to give you for ingenuity.
                        ditto here!!!

                        that kinda has the light bulb flickering!!! wondering if rough chopping the onions and shrooms and just mixing with the grind wouldnt be better than running through the grinder. just a thought... but great fodder for new sausages. i bet this starts off a few!!!
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                        • #13
                          I don't eat anything that smells like my feet.
                          lol if your feet smell like my cheese - get to the hospital fast !!! 'cos you got gangrene or worse

                          But still a brilliant idea for a sausage :-)
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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                          • #14
                            WOW!!
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