What is summer sausage made of

what is summer sausage made of

How to Make Summer Sausage: You Are Going To LOVE This Recipe!!

Apr 16,  · The summer sausage originated from Germany, and the tradition of making sausages has lasted for hundreds of years. Typically, the sausage would be made at the end of fall or during winter, when pigs and other livestock were slaughtered. The cold months allowed the meat to . Aug 14,  · The meat was ground, seasoned aggressively with salt and spices (the word “sausage” comes from the Latin salsus, meaning “preserved in salt”), forced into natural casing—typically a very well cleaned hog or sheep intestine—and cooked to make a tasty meal.

A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste. In a large bowl, mix beef, curing mixture, mustard seed, garlic iz, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for how big was goliath compared to david days, mixing well once a day.

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. Summef Rights Reserved. Summer Sausage. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Summer Sausage. Summer Sausage Seeker. Summer Sausage sadiebea. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. On the fourth day, preheat oven to degrees F degrees C.

I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review mokpochica. Rating: 5 stars. This is almost exactly like the summer sausage that has been handed down to me by my grandparents.

Whqt is the best sausage I have ever eaten! It is really good when made mave ground turkey too. That is the way I usually make it these days. Read More. Thumb Up Helpful. Rating: 2 stars. This recipe was disappointing. It wasn't BAD as such just not good. It seems to be missing something some flavor or spice that I can't put my finger on.

My husband and I both were expecting something somewhat sweeter for some reason. I'm not going to throw sausagw away I'll serve it for company and whomever likes it will get to take it home: D I won't be making this one how to setup email on an ipad 2 because I'm sure there's something better out there.

Reviews: Most Helpful. This is a wonderful recipe. The whole family love it. I changed nothing about it. It smells so good I almost hated waiting the 3 days, but do it because it is definetly worth it. Thanks so Much. Oh my goodness. I can't believe how easy this is summmer make and how wonderful it tastes. Thank you for sausave recipe. I took 3 logs to Christmas Eve and Christmas Dinner and there was none left. My brother was asking me to make some with some deer meat he had.

I will be making a lot of this and putting it in my freezer for a quick snack for unexpected guests. I bought 10 pounds of hamburger to make some so I would have it for New Year's Eve. I think I will add jalepenos to one batch. Thanks again for this easy recipe.

I followed this recipe exactly. The sausage turned out great! Next time I will experiment with more spices possibly adding a little more red pepper for smmer additional kick. I think I will also try adding some venison for a gamier flavor. How to start a food truck business in maryland in all This is a great recipe. I double it and make five logs as the recipe states and add extra cayenne and pepper mase to the other five logs batch.

Love it!! I saksage up about 12 lbs of venision to 3 lbs ground pork. The first batch I cooked was good but very dry. I iis for 15 lbs of meat. I doubled the garlic powder cayenne pepper red pepper flakes and I used Mesquite liquid smoke. I also used Tony's more spice for summmer salt. Making what are child rights in india now for late Christmas presents.

This recipe is awesome! My family loved it! More Reviews. All Reviews for Summer Sausage. Share options. Your daily values may be higher or lower depending on your calorie needs.

Amount is based sausaye available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Sauzage Reviews. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback.

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That being said, these are the best summer sausages to smoke: Beef sausages (especially those made with chuck) Pork sausages (made from the backside and hindquarters) A mix of beef and pork Venison (the low fat and gaminess translate to a great and flavorful sausage). Mar 02,  · Summer sausage is an American semi-dry fermented stuffed sausage made of a mixture of beef and pork. Some people make it of beef alone, so you are free to use either a mixture of pork and beef or make it completely of beef. Jan 21,  · What is Summer Sausage? Types of Ingredients. Many butchers make and cure sausages onsite. A common combination in summer sausage is beef and Careful Curing. Moose, elk, deer and other game meat may be used to make summer sausage. After the ingredients are Preparation and Serving. Summer.

Posted under: recipes. Nothing goes with a cold beer on a hot day quite like summer sausage and a hunk of cheese. Some people including quite a few here at LEM even add cheese to their summer sausage. But whether you like cheese on the side or cheese in your sausage, stuffing sausage is a great way to use venison. Summer sausage was a German innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration.

Other ingredients must be used to lower the pH of the sausage so it will not need refrigeration. The method listed below is for semi-dry, shelf stable sausage. The Backwoods Summer Sausage Blend can be used as your base seasoning but other ingredients must be added to insure proper preservation.

First, the curing salts our LEM seasoning blends include these salts get the preservation process started. Second, summer sausage is cooked either in an oven, or via our preferred method, in a smoker. Both cooking methods partially dry and completely cook the meat, helping to preserve the sausage. We like the smoky flavor, but not everyone has a smoker. Finally, traditional summer sausage contains lactic acid produced by the addition of sugar and lactobacillus bacteria, the same bacteria often used as starter in yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, and cocoa.

This final process is called lactic acid fermentation, and while it inhibits the growth of bad bacteria, it also imparts that signature tangy taste you probably associate with many of the foods we just mentioned. This ingredient is used to lower the pH, dry the sausage and gives it that tang. These three safeguards combine to create a semi-dry sausage that could be kept and eaten during the summer back before the advent of refrigeration.

Since we all started using refrigerators, food preservation guidelines have evolved. We do suggest following the USDA recommendations , which state that semi-dry sausage like summer sausage can be kept up to 3 months unopened in a refrigerator, and 3 weeks after opening in a refrigerator. To make 10 lbs. Ground beef or pork from your favorite butcher tastes great, too.

Our Backwoods Summer Sausage Kits come with both seasonings and casings. Each kit has our Summer Sausage seasoning with cure, Fibrous Casings, string to tie the end, and directions, in case you forget how. It stays in chunks up to degrees and also comes in cheddar, swiss, and Habanero flavors.

You might also consider a Meat Mixer and a meat lug. The mixer makes stirring in those seasonings much easier. Saves you from those dreaded frozen fingers, too. Our Summer Sausage packages come in 5 and 25 lb. The water ensures even distribution of the seasoning in the final product, so make sure you complete that step.

If you plan on adding cheese, do it now. Press the meat into your sausage stuffer, being sure to push hard enough to force out any air pockets. Attach your fibrous casing to the sausage stuffer nozzle and crank the sausage stuffer to fill the casing. Stuff the casings tightly but do not overfill. Overfilling may cause bursting of the casing during the cooking process. Let the sausage rest overnight in your fridge so the flavors can mingle.

Remove and cool. For a fast cool down, place your sausage logs into cold water for five or ten minutes to drop the temperature and stop the cooking.

This will also minimize the wrinkling of the casing, making your casing skins more appealing. Refrigerate or freeze the finished product. For some different takes on seasoning blends, try some of the recipes below. Just make sure to let us know which ones you prefer. Homemade Summer Sausage - Genius Kitchen. Why is it called Summer Sausage?

We recommend you soak our Fibrous Casings in warm water for 30 minutes prior to stuffing. Other Ideas For some different takes on seasoning blends, try some of the recipes below.

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