Cheese Sausage Recipe

Prepare meat and seasonings

Place the ground pork in a large mixing bowl. Sprinkle the salt, black pepper, garlic powder, onion powder, smoked paprika, ground mustard, and crushed red pepper (if using) evenly over the meat.

Add the cold water to the meat. Using clean hands or a sturdy spoon, mix the meat and seasonings vigorously for 1 to 2 minutes until the mixture becomes slightly sticky — this helps the proteins bind and creates a cohesive sausage texture.

Fold in the grated sharp cheddar, grated Parmesan, softened cream cheese, and the egg into the seasoned meat. Mix thoroughly but gently until the cheese is evenly distributed. Avoid overworking once cheese is incorporated to keep texture tender.

Taste a small amount by cooking a teaspoon of the mixture in a skillet and tasting for seasoning. Adjust salt or pepper if needed and mix again briefly.

Form the sausage: divide the mixture into 8 equal portions for slider-size patties or 4 portions for sandwich-size. Shape each portion into patties about 3/4" thick, pressing a shallow dimple in the center of each patty to help them cook evenly.

Heat a large skillet or griddle over medium heat. Add the neutral oil and, if using, the butter. Allow the fat to shimmer but not smoke.

Place the patties into the hot skillet leaving space between them. Cook undisturbed for 3 to 4 minutes until the underside is well browned.

Flip the patties and cook another 3 to 4 minutes, or until the internal temperature reaches 160°F (71°C) for pork-based sausage and the cheese is melted. If the patties brown too quickly, reduce heat to medium-low and cover loosely with a lid for 1–2 minutes to help melt cheese without burning.

Transfer cooked patties to a wire rack or plate lined with paper towel to rest for 2–3 minutes. Resting lets juices redistribute and finish any carryover cooking.

If using buns, toast them in the same skillet for 30–45 seconds until lightly browned. Assemble sandwiches with the cheese sausage patties and desired toppings such as mustard, pickles, lettuce, and tomato.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.