Make Summer Sausage
Revision as of 09:22, 23 January 2016 by Kipkis (Kipkis | contribs) (importing article from wikihow)
Summer Sausage is a type of meat sausage that is cured, so it does not need refrigeration once it has been prepared. It is available at butcher shops, specialty shops, ethnic markets and some grocery stores. Any type of meat can be used for summer sausage, including beef, pork, venison and even leftover scrap meats or organ meats. Making summer sausage can be done at home. Make a batch of this sausage by using any desired meat, and adding any additional seasonings and spices that are appealing. Summer sausage can be made spicy by including red pepper flakes, or sweet with the use of paprika. This recipe yields 40 servings of summer sausage.
Contents
Steps
- Gather and combine the necessary ingredients to make summer sausage. Check the pantry for curing mix, mustard seed, garlic powder, cayenne pepper, salt and liquid smoke before going to the store. Buy 5 lbs. fresh ground meat, or defrost previously-purchased meat.
- Place the 5 lbs. (2.27 kg) of sausage meat into a large mixing bowl and begin breaking it up by hand. Use any ground meat you want, such as hamburger, ground pork, or ground venison. Most recipes call for a meat with plenty of fat.
- Mix in 5 rounded tsp. (24.64 mL) of curing mix, 1/4 cup (2 oz) mustard seed, 3 tbsp. (1.5 oz) garlic powder, 1 tsp. (4.93 mL) cayenne pepper, 1 tbsp. (14.8 mL) salt, and 1/2 tsp. (2.5 mL) liquid smoke. Combine the ingredients by hand to incorporate all spices and seasonings into the meat.
- Cover the summer sausage mixture with plastic wrap and refrigerate for 3 days. Keep the meat in the bowl for chilling purposes.
- Mix well by hand 1 time per day while the mixture is refrigerating.
- After 3 days, remove the summer sausage mixture from the refrigerator. Preheat the oven to 250 degrees F (121 degrees C).
- Divide the sausage mixture into 5 sections. Roll each section of meat back and forth on a cutting board or counter top into even loaves.
- Place the loaves side by side on a broiler pan. Bake at 250 degrees F (121 degrees C) for 8 hours.
- Remove the summer sausage from the oven and set the loaves on paper towels to cool.
- Once the sausage loaves are cool, wrap each one individually in plastic wrap.
- Slice and serve the summer sausage. The sausage is typically served on its own, or with bread, crackers or cheese.
Video
Template:Video:Make Summer Sausage
Tips
- When rolling out the mixture into logs, work the meat thoroughly by hand to ensure all air pockets are released from the summer sausage. This will ensure they keep their long, oval shape.
- Summer sausage freezes well.
Warnings
- Remember to wash hands, surfaces and utensils after handling raw meat to prevent the spread of bacteria that can be found in uncooked meat.
Things You'll Need
- 5 lbs. (2.27 kg) ground meat
- Mixing bowl
- 5 tsp. (24.64 mL) curing mixture
- 1/4 cup (2 oz) mustard seed
- 3 tbsp. (1.5 oz) garlic powder
- 1 tsp. (4.93 mL) cayenne pepper
- 1 tbsp. (14.8 mL) salt
- 1/2 tsp. (2.5 mL) hickory liquid smoke
- Plastic wrap
- Broiler pan
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