Best 5 Sandys Summer Sausage Recipes
**Sandy's Summer Sausage: A Taste of Tradition**
Sandy's summer sausage is a delectable homemade sausage that captures the essence of summer with its blend of savory spices and smoky flavor. This traditional recipe, passed down through generations, offers a delightful combination of pork and beef, carefully seasoned with garlic, salt, pepper, and a touch of sugar. The sausage is then smoked to perfection, resulting in a firm texture and a rich, smoky aroma that tantalizes the senses.
**Savor the Flavors of Summer with Sandy's Summer Sausage Recipes**
This article presents a collection of mouthwatering recipes that showcase the versatility of Sandy's summer sausage. From classic dishes to innovative creations, these recipes offer a range of culinary experiences that are sure to satisfy every palate.
**1. Summer Sausage and Cheese Board Delight:**
Create an elegant and satisfying appetizer platter featuring Sandy's summer sausage, an assortment of cheeses, fresh fruits, and crackers. This platter is perfect for entertaining guests or enjoying a cozy evening at home.
**2. Summer Sausage and Potato Skillet:**
A hearty and flavorful one-pan meal, this skillet dish combines Sandy's summer sausage, tender potatoes, colorful bell peppers, and a zesty sauce. It's a quick and easy dinner option that's packed with flavor.
**3. Summer Sausage Stuffed Mushrooms:**
These savory stuffed mushrooms are a delightful party appetizer or a fun addition to your next barbecue. Large mushrooms are filled with a mixture of Sandy's summer sausage, cream cheese, herbs, and spices, then baked until golden brown.
**4. Summer Sausage and Corn Chowder:**
Warm up on a chilly day with a comforting bowl of summer sausage and corn chowder. This creamy soup is loaded with sweet corn, tender potatoes, smoky summer sausage, and a medley of vegetables. It's a hearty and satisfying meal that's perfect for a casual lunch or dinner.
**5. Summer Sausage and Spinach Salad:**
This light and refreshing salad features crisp spinach, juicy tomatoes, crunchy cucumbers, and slices of Sandy's summer sausage. Tossed in a tangy vinaigrette dressing, this salad is a delightful choice for a healthy and flavorful lunch or side dish.
**6. Summer Sausage and Pepperoni Pizza:**
Elevate your next pizza night with a homemade pie topped with Sandy's summer sausage, pepperoni, and your favorite pizza toppings. The smoky flavor of the summer sausage adds a unique twist to this classic dish.
**7. Summer Sausage and Cream Cheese Dip:**
This creamy and flavorful dip is perfect for gatherings and potlucks. Simply combine Sandy's summer sausage, cream cheese, sour cream, and a blend of spices. Serve with crackers, chips, or vegetables for a crowd-pleasing appetizer.
**8. Summer Sausage and Egg Breakfast Casserole:**
Start your day with a hearty and savory breakfast casserole featuring Sandy's summer sausage, eggs, cheese, and your choice of vegetables. This casserole is a delicious and protein-packed meal that will keep you satisfied until lunchtime.
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
CHEF JOHN'S SUMMER SAUSAGE
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
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
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
GRAMPS' VENISON SUMMER SAUSAGE
This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.
Provided by dcg3269
Categories Meat and Poultry Recipes Game Meats Venison
Time P3DT8h20m
Yield 25
Number Of Ingredients 6
Steps:
- Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
- Preheat an oven to 200 degrees F (95 degrees C).
- Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
- Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
Tips:
- Choose the right meat: Use a combination of pork and beef for a classic summer sausage, or experiment with other meats like venison or lamb. Ensure the meat is fresh and free of any contaminants.
- Grind the meat properly: The ideal grind size for summer sausage is a medium grind, which will give the sausage a good texture. Avoid grinding the meat too finely, as this can make it dry and crumbly.
- Season the meat well: Use a combination of spices and seasonings to flavor the sausage, such as garlic, salt, pepper, paprika, and sugar. Experiment with different spice blends to create a unique flavor profile.
- Mix the meat thoroughly: Once the meat is seasoned, mix it thoroughly by hand or with a mixer. Make sure the spices are evenly distributed throughout the meat.
- Stuff the sausage casings: Use a sausage stuffer to stuff the seasoned meat into the casings. Be careful not to overfill the casings, as this can cause them to burst during the smoking process.
- Smoke the sausage: Smoke the sausage in a smokehouse or smoker at a low temperature (around 120-140°F) for several hours. The smoking process will give the sausage its characteristic flavor and color.
- Cook the sausage: Once the sausage is smoked, it can be cooked by grilling, frying, or baking. Summer sausage can also be eaten without cooking, but cooking it will enhance the flavor and texture.
Conclusion:
Making summer sausage at home is a rewarding experience that allows you to create a delicious and flavorful sausage that is perfect for any occasion. By following these tips and using the recipes provided in the article, you can easily make your own summer sausage that will impress your family and friends. Remember to experiment with different spice blends and smoking techniques to create a unique and personalized summer sausage that suits your taste preferences.
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