SMOKED SUMMER SAUSAGE | JUST A PINCH RECIPES
I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.
Provided by steven sellards @sausagesteve
Categories Other Snacks
Prep Time 2 hours
Cook Time 4 hours
Number Of Ingredients 14
Steps:
- Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
- Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
- Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
- SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
- Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
- Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
SUMMER SAUSAGE ROLLS RECIPE | BBC GOOD FOOD
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack
Provided by Emma Lewis
Categories Afternoon tea, Starter, Treat
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
- Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
Nutrition Facts : Calories 119 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.38 milligram of sodium
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