Best 4 Easy Homemade Summer Sausage Recipes
Summer sausage, a delectable cured meat, is a delightful indulgence that can be enjoyed as a snack, as part of a charcuterie board, or in sandwiches. This versatile sausage is relatively simple to make at home, and there are a variety of recipes to choose from, each with its own unique flavor profile. Some popular summer sausage recipes include:
**Traditional Summer Sausage:** This classic recipe yields a mildly spiced sausage with a firm texture. The sausage is made with a combination of pork and beef, and is seasoned with garlic, black pepper, and curing salt.
**Spicy Summer Sausage:** For those who like a little heat, this recipe incorporates red pepper flakes, cayenne pepper, and paprika into the sausage mixture. The result is a sausage with a noticeable kick that is sure to please those who enjoy spicy foods.
**Summer Sausage with Cheese:** This recipe adds a cheesy twist to the traditional summer sausage. Colby Jack cheese is mixed into the sausage mixture, creating a sausage with a gooey, melted center. This recipe is perfect for those who love a combination of meat and cheese.
**Summer Sausage with Herbs:** This recipe incorporates fresh herbs, such as thyme, rosemary, and sage, into the sausage mixture. The herbs add a fragrant, earthy flavor to the sausage, making it a perfect choice for those who enjoy a more complex flavor profile.
No matter which recipe you choose, you are sure to enjoy the delicious results. So gather your ingredients, prepare your equipment, and get ready to make some homemade summer sausage!
SUMMER SAUSAGE
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
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
SANDY'S SUMMER SAUSAGE
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
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
EASY HOMEMADE SUMMER SAUSAGE
my grandma's recipe....an easy recipe to use up extra ground beef or venison.
Provided by Jen Smallwood
Categories Beef
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing salt, 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.
- 2. Preheat the oven to 350 degrees F. 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.
- 3. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing. (Original recipe yield 2 pounds)
HOMEMADE SUMMER SAUSAGE
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
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
Tips:
- Choose high-quality pork and beef for the best flavor and texture.
- Grind the meat coarsely to create a more authentic summer sausage texture.
- Use a meat grinder with a fine plate to grind the pork and beef if you prefer a finer texture.
- Add seasonings and spices to taste. Common seasonings for summer sausage include garlic, salt, pepper, and paprika.
- Use a curing agent to help preserve the summer sausage and give it a characteristic pink color.
- Stuff the summer sausage into casings and hang it in a cool, dry place to cure for at least 10 days.
- Smoke the summer sausage if desired for a more intense flavor.
- Summer sausage can be stored in the refrigerator for up to 6 months or in the freezer for up to 1 year.
Conclusion:
Making homemade summer sausage is a fun and rewarding experience. By following these tips, you can create a delicious and flavorful summer sausage that will be enjoyed by your family and friends. Summer sausage is a versatile food that can be used in a variety of dishes, from sandwiches to salads to pizzas. It's also a great snack food or addition to a charcuterie board. So next time you're looking for a fun and delicious project, give homemade summer sausage a try!
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