BEEF SUMMER SAUSAGE RECIPES

Steps:

• Mix all ingredients together and form into rolls 2 inches in diameter, about 4 rolls.
• Wrap each roll in aluminum foil and refrigerate 24 hours.
• Place foil wrapped rolls in water.
• Cover and simmer 1 hour or bake on a rack in oven for 1 hour at 350 degrees.
• When cool, open the foil and drain.
• Wrap in plastic wrap and refrigerate.
• May be frozen either before or after cooking.
• Great to serve as an appetizer on crackers with a soft cheese.

Steps:

• Cut the chuck roast into one inch strips
• Run the meat strips through a meat grinder
• Take the ground meat and run it through the grinder a second time.
• Add all of the other ingredients to the beef and mix well until a smooth paste forms.
• Place the meat paste in the refrigerator for at least 30 minutes.
• Stuff the sausage mix into large mahogany casings and tie close.
• Place the stuffed sausages into the refrigerator overnight so the meat can cure.
• Place the sausage in your oven or smoker at the lowest temperature setting available (180F-200F)
• Let the sausage cook until it reaches an internal temperature of 150F-155F.
• Transfer the cooked Summer Sausage to the refrigerator and allow to cool completely before slicing.