SUMMER SAUSAGE RECIPE IDEAS RECIPES

Name: Homemade Summer Sausage Aka Salami
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 rolls
Ingredients: 2 lbs ground beef; 1 cup water; 1/2 teaspoon liquid smoke; 1/2 teaspoon onion powder; 1/2 teaspoon coarse black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon mustard seeds; 2 tablespoons quick curing salt (Mortons Tender Quick salt)

HOMEMADE SUMMER SAUSAGE AKA SALAMI RECIPE - FOOD.COM

Homemade Summer Sausage Aka Salami Recipe - Food.com image

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 rolls

Number Of Ingredients 8

Ingredients

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Steps:

Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
I use an ice cream bucket and place a lid on top.
Refrigerate for 24 hours.
Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
Wrap in aluminum foil with shiny side towards meat.
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
Bake at 325 degrees for 1 1/2 hours.
Remove foil and rewrap in plastic wrap.
Ready to use or freeze.

Nutrition Facts : Calories 491.9, FatContent 34.1, SaturatedFatContent 13.3, CholesterolContent 154.2, SodiumContent 152, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 42.4

VENISON SUMMER SAUSAGE RECIPE - FOOD.COM

Venison Summer Sausage Recipe - Food.com image

This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 5-6 8

Number Of Ingredients 9

Ingredients

3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt

Steps:

Mix all together thoroughly.
Form into 2-21/2" logs about 8" long.
Pack tightly as possible.
Wrap in aluminum foil, shiny side inches.
Refrigerate for 24 hours.
Take out, turn over and pierce foil several times with a fork.
Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
Unwrap and remove to rack to finish dripping.
Rewrap and refrigerate or freeze.

Nutrition Facts : Calories 599.9, FatContent 28.9, SaturatedFatContent 12.9, CholesterolContent 276.9, SodiumContent 267.2, CarbohydrateContent 2, FiberContent 0.7, SugarContent 0.3, ProteinContent 78.1

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
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HOMEMADE SUMMER SAUSAGE AKA SALAMI RECIPE - FOOD.COM

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
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Reviews 5.0
Total Time 1 hours 40 minutes
Calories 491.9 per serving

Ready to use or freeze.

See details

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3. Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
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See details

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