When it comes to cheese I highly recommend the Walton’s high temp Swiss…regular cheese simply won’t do. The temps required to cook the sausage safely will cause store bought cheese to render out. Walton’s recommend 1 lb. cheese per 10 lbs. of meat.

When it comes to the mushrooms and onions I would start with one onion and one standard size package of mushrooms per 5 lbs of meat. You can always adjust prior to stuffing. When I use fresh ingredients such as these I will slice them and sauté them in butter prior to adding them. Onions can be harsh raw and mushrooms need to lose some moisture. Alternatively you could also use powdered mushroom to boost flavor. After the veggies are cooked and cooked I will add them as I do the second grind on the meat. This is also the best time to add fresh herbs.

Before stuffing you should fry up a sample patty and adjust the seasonings to suit your taste. I will generally hold the meat overnight for the flavors to meld and give myself another opportunity to adjust the seasoning.

Check out my threads on pizza and salsa brats for ideas…it can be easily adjusted to just about any recipe you can dream up.

https://meatgistics.waltonsinc.com/topic/918/i-ve-never-been-a-big-fan-of-cheese-pizza

https://meatgistics.waltonsinc.com/topic/1052/mild-medium-or-hot-for-real-this-time