Johnsonville Beddar Cheddar Sausages

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What Makes a Great Cheese-Wurst Sausage?

Bringing a tangyA notably sharp aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes. or flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. . Example: Orange juice and sharp cheddar cheese both have a tangy flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. . cheese flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. to sausage, cheese-wurst sausages can be grilled and served with vegetables or tossed into casseroles and salads. They also make a nice addition to appetizer platters and are delicious when served with your favorite picnic fare. For a savory summertime snack, serve them in a hot dog bun with relish or sauerkraut.

Our chefs define a high-quality cheese-wurst as having an even, dark red outside color, and an even, pinkish red color on the inside. The inside consistency should be a medium to fine grind, free of particulates. The cheese component is expected to be visible, not emulsified into the meat, and it should be spread evenly throughout. Cheese should not run out of the cooked sausage when it is cut.

The aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes. of the sausage should exhibit complexityThe intricacy of a food's individual aroma and flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. components, and how well they blend together. Typically used as an anchor for character, from simple to complex. Example: Mole sauce has a complex character because it exhibits flavors and aromas ranging from chocolate and cinnamon to chicken broth and chile. , with notes of meat, seasoning and possibly smoke. If present, the smoke aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes. should be a natural hardwood smoke, not an artificial liquid smoke.

Taste balanceA measurement of how well a food product matches the expected profile of basic tastesTastes that are experienced exclusively by the tongue, and not in conjunction with the sense of smell. The basic tastes are: sweetOne of the basic tastes; often considered pleasing while exhibiting characteristics of sugar (see “Basic Tastes”). Example: Honey, ripe fruits, and syrup all have a pronounced sweet component. , sourOne of the basic tastes; often considered sharp, tart and acidic (see “Basic Tastes”). Example: Lemon juice, vinegar, and fermented foods often have a strong sour component. , saltOne of the basic tastes; tasting of or containing salt (see “Basic Tastes”). Example: Potato chips, sea water and cured meats all have a strong salt component. , bitterOne of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate (see “Basic Tastes”). Example: Unripe fruit, aspirin and coffee all have bitter components. and umamiOne of the basic tastes; the savory flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. in meat and broths; sometimes an additive (MSG). See “Basic Tastes.” Example: Natural Parmesan cheese, meats, seaweed, fish sauce and sesame exhibit an umami taste. . Example: If a raw onion is tasted while one’s nose is pinched, only the sweetOne of the basic tastes; often considered pleasing while exhibiting characteristics of sugar (see “Basic Tastes”). Example: Honey, ripe fruits, and syrup all have a pronounced sweet component. and sourOne of the basic tastes; often considered sharp, tart and acidic (see “Basic Tastes”). Example: Lemon juice, vinegar, and fermented foods often have a strong sour component. basic tastes will come through as set by the taste profileThe expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness. (see “Taste ProfileThe expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness. ”). Example: Lemonade should have both sweetness and sourness; if one is missing, then it is out of taste balance. However, only basic tastesTastes that are experienced exclusively by the tongue, and not in conjunction with the sense of smell. The basic tastes are: sweetOne of the basic tastes; often considered pleasing while exhibiting characteristics of sugar (see “Basic Tastes”). Example: Honey, ripe fruits, and syrup all have a pronounced sweet component. , sourOne of the basic tastes; often considered sharp, tart and acidic (see “Basic Tastes”). Example: Lemon juice, vinegar, and fermented foods often have a strong sour component. , saltOne of the basic tastes; tasting of or containing salt (see “Basic Tastes”). Example: Potato chips, sea water and cured meats all have a strong salt component. , bitterOne of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate (see “Basic Tastes”). Example: Unripe fruit, aspirin and coffee all have bitter components. and umamiOne of the basic tastes; the savory flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. in meat and broths; sometimes an additive (MSG). See “Basic Tastes.” Example: Natural Parmesan cheese, meats, seaweed, fish sauce and sesame exhibit an umami taste. . Example: If a raw onion is tasted while one’s nose is pinched, only the sweetOne of the basic tastes; often considered pleasing while exhibiting characteristics of sugar (see “Basic Tastes”). Example: Honey, ripe fruits, and syrup all have a pronounced sweet component. and sourOne of the basic tastes; often considered sharp, tart and acidic (see “Basic Tastes”). Example: Lemon juice, vinegar, and fermented foods often have a strong sour component. basic tastes will come through make up taste balance, so how “lemony” a lemonade is will not affect this particular dimensionA group of food attributes that are organized by which senses are used to perceive them. ChefsBest Master Tasters consider five dimensions when tasting food: aroma (sense of smell), appearance (sense of sight), flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. (a combination of smell and taste), texture (sense of touch) and taste (sense of taste). Example: The texture dimension of a food includes attributes (such as initial bite, chew, crispness and cohesiveness) that can be felt while the food is in your mouth. . is achieved when the sausages have a dominant saltOne of the basic tastes; tasting of or containing salt (see “Basic Tastes”). Example: Potato chips, sea water and cured meats all have a strong salt component. intensityA measurement of the perceived saltiness in a particular food. Example: A regular tortilla chip will have a higher saltOne of the basic tastes; tasting of or containing salt (see “Basic Tastes”). Example: Potato chips, sea water and cured meats all have a strong salt component. intensity than an unsalted tortilla chip. that is just below that of bacon. Sweetness from the sausage meat will follow, but it shouldn’t be lost under the saltiness. Unlike a regular sausage, a cheese-wurst sausage may also have some sourness that comes from the cheese.

The flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. profile should consist of meat flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. , followed by seasoning and cheese flavors. Smoke flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. is considered a stylistic choice. If present, it should have a subtle, hardwood characterThe combined aromas and flavors of a particular food or ingredient. The character of a food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Example: Mole sauce has several ingredients that blend to give the sauce a complex character. On the other hand, granulated sugar has a very simple character.. The flavors, including the cheese, should blend together to create a complex overall flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. .

The textureA dimensionA group of food attributes that are organized by which senses are used to perceive them. ChefsBest Master Tasters consider five dimensions when tasting food: aroma (sense of smell), appearance (sense of sight), flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. (a combination of smell and taste), texture (sense of touch) and taste (sense of taste). Example: The texture dimension of a food includes attributes (such as initial bite, chew, crispness and cohesiveness) that can be felt while the food is in your mouth. used to organize attributes like mouthfeelThe texture experienced while food is being eaten. Examples include smooth, chalkyThe tendency of some foods or ingredients to have a fine or powdery texture that clings to the mouth. Example: Antacid liquids and meal replacement drinks can have an unpleasant chalky texture., grainyA texture consisting of grain particles; unsmooth. Example: Whole-grain bread, corn chips and brown rice can have a grainy texture. , greasy, etc. Example: Super-premium ice cream is often described as having a rich and smooth mouthfeel. , graininessWhen a food's texture consists of unsmooth grain particles. Example: Ice crystals in ice cream and the Parmesan cheese in Alfredo sauce can create graininess. and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. The other dimensions are appearanceThe visual quality of a food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are: aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes., texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent)., aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes., texture and taste. Example: Glazed popcorn will have a crunchy texture. The texture of milk chocolate should be creamy and smooth. of the outside casing should not be tough, but it may offer some appetizing resistance when bitten. The inside should be juicy, tender, and free of hard or chewy particulates. The cheese is expected to contribute complexityThe intricacy of a food's individual aroma and flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. components, and how well they blend together. Typically used as an anchor for character, from simple to complex. Example: Mole sauce has a complex character because it exhibits flavors and aromas ranging from chocolate and cinnamon to chicken broth and chile. and creaminess to the sausage textureA dimensionA group of food attributes that are organized by which senses are used to perceive them. ChefsBest Master Tasters consider five dimensions when tasting food: aroma (sense of smell), appearance (sense of sight), flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. (a combination of smell and taste), texture (sense of touch) and taste (sense of taste). Example: The texture dimension of a food includes attributes (such as initial bite, chew, crispness and cohesiveness) that can be felt while the food is in your mouth. used to organize attributes like mouthfeelThe texture experienced while food is being eaten. Examples include smooth, chalkyThe tendency of some foods or ingredients to have a fine or powdery texture that clings to the mouth. Example: Antacid liquids and meal replacement drinks can have an unpleasant chalky texture., grainyA texture consisting of grain particles; unsmooth. Example: Whole-grain bread, corn chips and brown rice can have a grainy texture. , greasy, etc. Example: Super-premium ice cream is often described as having a rich and smooth mouthfeel. , graininessWhen a food's texture consists of unsmooth grain particles. Example: Ice crystals in ice cream and the Parmesan cheese in Alfredo sauce can create graininess. and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. The other dimensions are appearanceThe visual quality of a food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are: aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes., texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent)., aromaThe smell that emanates from food. Along with appearance, texture, flavorA combination of a food’s basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes. and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes., texture and taste. Example: Glazed popcorn will have a crunchy texture. The texture of milk chocolate should be creamy and smooth. . There may be an element of greasiness, but the grease should not coat the mouth or linger on the palate.

Product Category Definition

The product judged was defined as cooked cheese-wurst sausages, not including regular bratwursts, other sausage styles or any uncooked sausages.

Also Judged

Hillshire Farm