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🦌 Built for Deer Hunters: 25 Lb. and 30 Lb. Sausage Stuffers

⭐ Trusted By 1M+ Makers Since 1978

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  • The Sausage Maker high temperature 1/4 inch diced cheddar cheese product packaging.

    High Temp Cheddar Cheese 1 lb

    $13.99 USD
    $13.99 USD
  • High_Temp_Pepper_Jack_Cheese_1_lb;High_Temp_Cheese_Instructions

    High Temp Pepper Jack Cheese 1 lb

    $13.99 USD
    $13.99 USD
  • High_Temp_Mozzarella_Cheese_1_lb;High_Temp_Cheese_Instructions

    High Temp Mozzarella Cheese 1 lb

    $13.99 USD
    $13.99 USD
  • High_Temp_Swiss_Cheese_1_lb;High_Temp_Cheese_Instructions

    High Temp Swiss Cheese 1 lb

    $13.99 USD
    $13.99 USD
  • Manufacturing of TSM sausage stuffer

    Built for Makers Who Expect More ⚡

    Upgrade to American-made sausage equipment designed for performance, durability, and results you can trust.
  • High_Temp_Bleu_Cheese_1lb;High_Temp_Cheese_Instructions

    High Temp Bleu Cheese 1lb

    $13.99 USD
    $13.99 USD
  • 1lb-Cheddar-and-peper-jack-2-pack
    Sale

    1 lb High Temp Cheese 2 Pack

    $26.99 USD
    $26.99 USD $27.98 USD
  • High_Temp_1lb_Cheese_Assortment_Cheddar,_Pepper_&_Mozzarella;High_Temp_Cheese_Instructions;High_Temp_Cheddar_Cheese,_1_lb.;High_Temp_Mozzarella_Cheese,_1_lb.
    Sale

    High Temp Cheese 3-Pack — Cheddar, Pepper Jack, Mozzarella, 1 lb. Each

    • Withstand up to 400°F
    $37.77 USD
    $37.77 USD $41.97 USD
  • High_Temp_1lb_Cheese_Assortment_5-pack;High_Temp_Cheese_Instructions;High_Temp_Bleu_Cheese_1lb;High_Temp_Mozzarella_Cheese_1_lb

    High Temp 1lb Cheese Assortment 5-pack

    • Withstand up to 400°F
    $69.95 USD
    $69.95 USD
  • High_Temp_Cheese_Assortment_3-Pack,_5_lbs._Cheddar,_Hot_Pepper,_Smoked_Gouda;High_Temp_Cheese_Instructions

    High Temp Cheese 3-Pack — Cheddar, Pepper Jack, Mozzarella, 5 lbs. Each

    • Withstand up to 400°F
    $139.99 USD
    $139.99 USD
  • High_Temp_Cheddar_Cheese_20_lbs;High_Temp_Cheese_Instructions

    High Temp Cheddar Cheese 5 lbs.

    • Withstand up to 400°F
    $48.99 USD
    $48.99 USD
  • High_Temp_Pepper_Jack_Cheese,_5lb;High_Temp_Cheese_Instructions

    High Temp Pepper Jack Cheese 5 lbs.

    $48.99 USD
    $48.99 USD
  • High_Temp_Mozzarella_Cheese,_5_lbs.

    High Temp Mozzarella Cheese 5 lbs.

    $48.99 USD
    $48.99 USD
  • High_Temp_Swiss_Cheese,_5_lbs.;High_Temp_Cheese_Instructions

    High Temp Swiss Cheese 5 lbs.

    $48.99 USD
    $48.99 USD
  • High_Temp_Bleu_Cheese,_5_lbs.;High_Temp_Cheese_Instructions

    High Temp Bleu Cheese 5 lbs.

    $48.99 USD
    $48.99 USD
  • High_Temp_Pepper_Jack_Cheese;High_Temp_Cheese_Instructions

    High Temp Pepper Jack Cheese 20 lbs.

    Only 5 left
    $189.99 USD
    $189.99 USD
  • High_Temp_Cheddar_Cheese_20_lbs

    High Temp Cheddar Cheese 20 lbs

    Only 5 left
    $189.99 USD
    $189.99 USD
  • The Sausage Maker Cheesy Daddy Patty Kit with Savory Bacon seasoning and diced cheddar cheese.

    Cheesy Daddy Patty Kit

    Only 10 left
    $29.99 USD
    $29.99 USD

High Temp Cheese That Holds Up to Heat and Delivers Big Flavor

Our high temp cheese is specially formulated to retain its shape and texture during smoking and cooking — even at temperatures up to 400°F. Perfect for stuffing into sausages, snack sticks, burgers, and more, it adds rich, melty pockets of flavor without breaking down under heat.

Available in cheddar, pepper jack, mozzarella, Swiss, and bleu, each variety is diced for easy blending and evenly distributed flavor in every bite.

What Makes It Different From Regular Cheese

Ordinary cheddar melts at around 150°F and runs out of the casing during smoking, leaving hollow pockets and greasy sausage. High temperature cheese is processed so the curd holds its structure to 400°F, giving you defined cheese pockets in the finished product instead of a smear. It's what makes jalapeño cheddar summer sausage and cheese snack sticks possible at home.

The usual rate is 10 to 15% by weight — roughly 1 to 1.5 lb per 10 lb of meat. Add it after the final grind and mix gently so the cubes stay whole.

What It Isn't For

If your recipe depends on the cheese melting — an Austrian Kasekrainer, for example — use real Emmental instead. High temp cheese is the right choice whenever you want the cheese to stay put.

Pair with summer sausage seasoning and fibrous casings, or 19mm collagen casings for snack sticks.

Smoke it. Cook it. Enjoy real cheese flavor that lasts — only from The Sausage Maker.

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  • Over

    100k

    customers

  • Overall

    4.8

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  • Sold in

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Let customers speak for us

from 18962 reviews
Andouille Sausage Seasoning 1lb 12oz
Kenneth Eakman
Great seasoning for more than just sausage.

Great taste but I don't make sausage with it, I make canadian bacon by dry curing pork loins using the same weight ratios and cure #1. Then cold smoke, hot smoke and wait a few days to serve. It is well liked and not hot at all.

Andouille Sausage Seasoning 1lb 12oz
Premium Natural Hog Casings, 1 Hank
Richard Chiaravalloti
Great!

I barely did any prep on these casings. I just soaked them over night in clean water and a little baking soda. I was too lazy to even rinse out the insides. They loaded smoothly on the stuffing tube, no blowouts. Very good stuffing experience.

Premium Natural Hog Casings, 1 Hank
BUILT Series Sausage Stuffer
Charles Hayes
Built Tough

First time using this stuffer to make 16mm snack sticks slide over a stainless steel horn without unfurling them. Only a 10% water addition to a 50/50 blend of pork and beef. Not a single blowout and stuffed to perfection. Followed that up with a batch of 52mm sow casings for a Spicy Salami. I love every product ever purchased from TSM.

BUILT Series Sausage Stuffer
Premium Natural Hog Casings, 1 Hank
Gianni Vitale
Really good

Really good quality

Premium Natural Hog Casings, 1 Hank
Low Salt Breakfast Sausage Seasoning 1lb 8oz
Namon Barlow
I have used this product for seven years

I have used this product for seven years. I like it a lot!!

Low Salt Breakfast Sausage Seasoning 1lb 8oz
Insta Cure™ #2, Naturally Colored (No Red Dye)
Bob W
Just used it on my pork loin charcuterie

Just used it on my pork loin charcuterie. Looking forward to seeing the results!

Insta Cure™ #2, Naturally Colored (No Red Dye)
Fresh Collagen Casings 28mm
Charles Jackson
Love everything from the sausage maker! The best

Love everything from the sausage maker! The best casing I have used

Fresh Collagen Casings 28mm
Pretubed Natural Hog Casings
Namon Barlow
I have bought in many times

I have bought in many times... very good.

Pretubed Natural Hog Casings
Charles Hayes
Customer Service second to none.

Customer Service second to none.

The Sausage Maker
Cracked Fennel Seed
Charles Hayes
Perfect for my Tuscan Finocchiona Salami When you’re looking for that extra fennel flavor

Perfect for my Tuscan Finocchiona Salami
When you’re looking for that extra fennel flavor.

Cracked Fennel Seed
Fibrous String Effect Protein-Lined Casings 76mm
Charles Hayes
Perfect for Old Style Italian Salami

Perfect for Old Style Italian Salami.
Lets you pack it tight.

Fibrous String Effect Protein-Lined Casings 76mm
Ground Jalapeno Pepper
Charles Hayes
Great product for my Jalapeno Maple Cheddar Sticks.

Great product for my Jalapeno Maple Cheddar snack sticks. Love all thier products.

Ground Jalapeno Pepper
Netting Roll Collection
Bob W
Fit my Coppa perfectly! This Coppa muscle was bigger ( circumference) than my last (first) one

Fit my Coppa perfectly! This Coppa muscle was bigger ( circumference) than my last (first) one. So I’m glad I checked and got this bigger one. I just need to get a bigger PVC pipe to fit the larger Coppas.

Netting Roll Collection
1/2" Hog Rings
John Mcguire
Work very well

Work very well, hold tight and crimp easily.

1/2" Hog Rings
Premium Natural Hog Casings, 1 Hank
John Mcguire
These casings are always top quality

These casings are always top quality. Long strands and very few blow outs.

Premium Natural Hog Casings, 1 Hank