SUMMER SAUSAGE APPETIZERS RECIPES

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HOMEMADE SUMMER SAUSAGE - JUST A PINCH RECIPES



Homemade Summer Sausage - Just A Pinch Recipes image

When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from now...somewhere in our family tree. Venison can be used as well and it's delicious! The ingredients will make several batches of this sausage. The Tender Quick lasts forever.

Provided by JANE LOUISE @lovinspoonful

Categories     Meat Appetizers

Prep Time 10 minutes

Cook Time 3 hours

Number Of Ingredients 6

5 pound(s) ground hamburger (no lean burger)
5 tablespoon(s) liquid smoke (found near barbecue sauce)
5 tablespoon(s) morton salt tender quick (found in dark blue bag in spice aisle)
2 tablespoon(s) coarse ground pepper
2 tablespoon(s) mnced garlic
2 tablespoon(s) mustard seeds

Steps:

  • In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
  • NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
  • IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

SMOKED SUMMER SAUSAGE - JUST A PINCH RECIPES



Smoked Summer Sausage - Just A Pinch Recipes image

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

10 pound(s) lean ground meat (10-12% fat)
4 tablespoon(s) salt
2 teaspoon(s) curing salt
2 teaspoon(s) liquid smoke
3 tablespoon(s) corn syrup solids
3 tablespoon(s) powdered dextrose
2 tablespoon(s) mustard seed whole
1 tablespoon(s) white pepper
2 tablespoon(s) black pepper, cracked
1 teaspoon(s) coriander seed
1 teaspoon(s) garlic granules
1 cup(s) cold water
1 cup(s) flavor binder 86, or 2 cups non fat dry milk
5 - 2" x 16" fibrous casings

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

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