I'm going to add cheese too. I think dicing it and then freezing the cheeze and adding it to the mixing phase right before going into the stuffer would work best.I didnt think about freezing the cheese.
Last night I did 7 kg of sausage, 3.5 kg of basil/tomato/chicken and 3.5 kg of mango/chile/cilantro/chicken. Basil tomato was just too salty. Gonna try it one more time with 1/3 less salt, but mango chicken is one of our favorites.These both sound good. Did you add fat? I'm planning on making chicken sausage for the first time tomorrow morning with 4 or 5lbs of breast from Costco that I have. From what I have heard, I was wondering it will be too dry and I should add fat...or dark meat....or skin...or something.