Anybody have a good recipe? I've googled it and many of the recipes call for "high temperature" cheddar cheese. Is the high temp cheese necessary, and if so - where do you get it? Thanks.

Payne made some of the best I've ever had.

High temp cheese is not necessary. I use the LEM seasoning mix and add about 6 large jalapenos and 2 cups of shredded cheese for a 5lb batch and smoke over oak. It's as good as any I've had. Just follow the directions on the package and keep your smoker temp under 165 or your sausage will fat out and be greasy. You can pull it off the smoker at 145* and poach it in 180* water bath until the sausage hits 160* then shock it in an ice bath for about 10 minutes, wipe the excess water off with paper towels then hang in front of a fan for a few hours to dry the casings. Refrigerate overnight to let the flavor develop. Sorry for the blurry pic. This is what wouldn't fit in the casings. I just rolled it up tight in plastic wrap and let it sit in the refrigerator to firm up the unwrapped it and put it on the smoker. You can see the hole where the temp probe was.
Sausage maker dot com has high temp cheese but it is expensive

try butcher packer for cheese also. I have only used store bought seasoning packs, but I use high temp cheese and fresh jalapeño

I use hard cheeses like sharp cheddar.