SUMMER SAUSAGE SEASONING MIX RECIPES

Steps:

• Grind all meat through ⅜" plate or larger. Regrind through ⅛" plate.
• Add entire contents of Maple Cure (included with seasoning packet) to water; mix into meat.
• Add seasoning and high temp cheese into meat and mix for 4-6 minutes until meat is tacky.
• Stuff into fibrous casings.
• Preheat Smoker to 100˚F.
• Place sausage on smoke sticks.
• Insert temperature probe to center of one sausage.
• Open dampers all the way. Run at 100˚F for one hour.
•  After an hour, increase temperature to 110˚F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
• Add another ⅔ pan of moistened sawdust, increase heat to 165˚F. Heat until internal temperature reaches 152˚F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100˚F. Then dry and place in cooler.
• Preheat Smoker to 100˚F.
• Place sausage on smoke sticks. Insert temperature probe to center of one sausage.
• Dry for 1 hour.
• After an hour, place ⅔ pan of moistened sawdust on burner. Run all night at 100˚F.
• The next morning, place another ⅔ pan of moistened sawdust on burner.
• Set temperature to 170˚F, cook until internal temperature reaches 152˚F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 110˚F. Then dry and place in cooler.
• Line the bottom of your oven with foil to catch the drippings.
• Lay your product on the oven screens and cook at the lowest heat possible for the 1st hour. Leave the door open slightly if necessary.
• Bake at 180˚-200˚F until product reaches an internal temperature of 152˚F.
• After cooking, place sausage in refrigerator or freezer.
• Note: Add liquid smoke to your meat grind prior to stuffing to achieve a genuine smoked sausage flavor when cooking in oven.

Steps:

• Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
• Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
• Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
• Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
• Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
• Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.