Best 5 Buds Homemade Summer Sausage Recipes

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**Discover the Art of Homemade Summer Sausage with Bud's Delectable Recipes**

Indulge in the savory flavors of homemade summer sausage, a culinary masterpiece that combines the essence of tradition with a burst of tantalizing taste. Bud's Homemade Summer Sausage Recipes unveil the secrets to crafting this delectable delicacy, guiding you through a journey of culinary exploration. With a selection of recipes catering to various preferences and skill levels, this article offers a comprehensive guide to creating mouthwatering summer sausages that will delight your taste buds and impress your loved ones.

**Embrace the Classic: Bud's Original Summer Sausage Recipe**

For those seeking the quintessential summer sausage experience, Bud's Original Summer Sausage Recipe stands as a testament to the enduring charm of tradition. This classic recipe embodies the perfect balance of spices, ensuring a harmonious blend of flavors that dance on your palate. Embark on a culinary adventure as you meticulously select the finest ingredients, grind the meat to the perfect texture, and patiently cure and smoke the sausage to perfection. The result is a masterpiece of culinary craftsmanship that will transport you to a simpler time, where the taste of homemade goodness prevailed.

**Explore Variations: A Symphony of Flavors**

Bud's Homemade Summer Sausage Recipes extend beyond the classic, offering a symphony of flavors to satisfy diverse palates. Discover the tangy zest of the Jalapeno Summer Sausage Recipe, where a hint of heat mingles with the rich, smoky notes of the sausage. For those who prefer a touch of sweetness, the Brown Sugar Summer Sausage Recipe delivers a delightful harmony of sweet and savory flavors. And for those seeking a unique twist, the Venison Summer Sausage Recipe infuses the sausage with the wild, gamey essence of venison, creating a bold and distinctive taste experience.

**Perfecting the Process: A Step-by-Step Guide**

Bud's Homemade Summer Sausage Recipes provide more than just ingredients and instructions; they offer a comprehensive guide to the entire process, ensuring success even for novice sausage makers. From selecting the right cuts of meat to grinding, mixing, and seasoning, each step is explained in meticulous detail, leaving no room for uncertainty. Additionally, the recipes delve into the art of curing and smoking, empowering you with the knowledge to create sausages that are not only delicious but also safe to consume.

**Savor the Rewards: A Culinary Symphony**

The culmination of your efforts is a symphony of flavors that will leave you craving more. Slice the summer sausage and arrange it on a platter, accompanied by tangy mustard, sharp cheddar cheese, and crisp crackers. As you savor each bite, let the smoky, savory, and slightly spicy notes dance across your tongue, transporting you to a realm of culinary bliss. Whether you're enjoying a casual gathering with friends or celebrating a special occasion, Bud's Homemade Summer Sausage Recipes will elevate your culinary repertoire and leave an unforgettable impression.

Here are our top 5 tried and tested recipes!

HOMEMADE SUMMER SAUSAGE



Homemade Summer Sausage image

A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.

Provided by Shannon

Categories     Main Dish Recipes

Time P1DT1h10m

Yield 16

Number Of Ingredients 6

2 pounds ground beef
¾ cup water
½ teaspoon garlic powder
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon liquid smoke flavoring
1 tablespoon mustard seed

Steps:

  • In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
  • Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 0.3 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 895.6 mg, Sugar 0.1 g

SANDY'S SUMMER SAUSAGE



Sandy's Summer Sausage image

This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.

Provided by SANDY WITEK

Categories     Main Dish Recipes

Time P1DT2h15m

Yield 16

Number Of Ingredients 6

2 pounds ground beef
2 tablespoons mustard seed
1 tablespoon garlic powder
2 tablespoons liquid smoke flavoring
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 teaspoon coarse ground black pepper

Steps:

  • In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
  • Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 1 g, Cholesterol 34 mg, Fat 10.3 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 3.5 g, Sodium 895.8 mg, Sugar 0.2 g

HOMEMADE SUMMER SAUSAGE



Homemade Summer Sausage image

This summer sausage is good for making sandwiches or just to snack on with cheese and crackers.

Provided by Amanda Smith

Categories     Other Snacks

Number Of Ingredients 9

2 lb lean ground beef
3/4 c water
1 Tbsp liquid smoke
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp mustard seed
2 Tbsp morton's tender quick salt

Steps:

  • 1. Add water and liquid smoke to ground beef and mix.
  • 2. Add the rest of the ingredients and mix well.
  • 3. Form into two rolls and wrap in foil.
  • 4. Refrigerate for 24 hours.
  • 5. Poke holes in foil with fork and place rolls on rack or broiler pan and bake at 350 degrees for 1 hour. Meat may appear to be red after baking. Once done baking let it cool. Serve it cold or at room temperature. This can be stored in the refrigerator or it freezes well (double wrap when freezing).

SUMMER SAUSAGE



Summer Sausage image

A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.

Provided by TGFROST

Time P3DT8h10m

Yield 40

Number Of Ingredients 8

5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
¼ cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
½ teaspoon hickory-flavored liquid smoke

Steps:

  • In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
  • On the fourth day, preheat oven to 200 degrees F (100 degrees C).
  • Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g

CHEF JOHN'S SUMMER SAUSAGE



Chef John's Summer Sausage image

Traditionally, summer sausage is made and cured in the winter so that it's ready to enjoy during the summer, but unless you have some sort of time machine, we're going to have to settle on this easy, and much faster, shortcut method. Despite only taking a few days, this comes really close to everybody's favorite gift-basket sausage and makes a great centerpiece to any charcuterie board.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time P2DT10h15m

Yield 8

Number Of Ingredients 13

¼ cup diced celery
2 pounds freshly ground beef (85% lean)
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons whole mustard seeds
1 teaspoon coarsely ground black pepper
2 tablespoons kosher salt (such as Diamond Crystal®)
3 pinches cayenne pepper
¼ teaspoon pink curing salt (such as Instacure™ #1)
1 tablespoon white sugar
1 tablespoon liquid smoke flavoring
1 tablespoon cold water
1 teaspoon freshly ground black pepper

Steps:

  • Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
  • Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
  • Preheat the oven to 275 degrees F (135 degrees C).
  • Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
  • Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out.
  • Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
  • Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
  • Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.3 g, Cholesterol 68.1 mg, Fat 19 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 6.7 g, Sodium 1563.7 mg, Sugar 2.2 g

Tips:

  • Ensure a clean working environment and equipment to prevent contamination.
  • Use high-quality meat and spices for the best flavor and texture.
  • Grind the meat coarsely for a traditional summer sausage texture.
  • Mix the spices and seasonings evenly throughout the meat mixture.
  • Stuff the sausage casings tightly to prevent air pockets.
  • Smoke the sausages at a low temperature for a longer period to develop a rich flavor and color.
  • Control the smoking temperature carefully to avoid over-smoking or undercooking the sausages.
  • Allow the sausages to cool and rest before slicing and serving.

Conclusion:

Homemade summer sausage is a delicious and versatile meat product that can be enjoyed in various ways. By following the steps and tips outlined in this article, you can create your own flavorful and satisfying summer sausage at home. Experiment with different spice combinations and smoking techniques to find your perfect recipe. Enjoy your homemade summer sausage on its own, as part of a cheeseboard, or as an ingredient in your favorite dishes.

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