Best 5 Buds Homemade Summer Sausage Recipes

Indulge in the irresistible flavors of "Buds Homemade Summer Sausage", a delectable culinary creation that combines the essence of summer with the richness of traditional sausage-making techniques. In this comprehensive article, we embark on a journey to discover the secrets behind crafting this exceptional sausage, exploring the perfect balance of spices, the meticulous preparation methods, and the essential steps involved in achieving that tantalizing taste that will leave you craving for more. Whether you're an experienced sausage maker or a curious home cook seeking culinary adventures, this exploration will guide you through the process of creating your own masterpiece, "Buds Homemade Summer Sausage", that is sure to impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

BUD'S HOMEMADE SUMMER SAUSAGE

Bud's Homemade Summer Sausage image

When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from now...somewhere in our family tree. Venison can be used as well and it's delicious! The ingredients will make several batches of this sausage. The Tender Quick lasts forever.

Provided by JANE LOUISE @lovinspoonful

Categories Meat Appetizers

Number Of Ingredients 6

Ingredients

5 pound(s) ground hamburger (no lean burger)
5 tablespoon(s) liquid smoke (found near barbecue sauce)
5 tablespoon(s) morton salt tender quick (found in dark blue bag in spice aisle)
2 tablespoon(s) coarse ground pepper
2 tablespoon(s) mnced garlic
2 tablespoon(s) mustard seeds

Steps:

In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

HOMEMADE SUMMER SAUSAGE

Homemade Summer Sausage image

Make and share this Homemade Summer Sausage recipe from Food.com.

Provided by sammyjake

Categories Meat

Time P3DT8h

Yield 6 rolls

Number Of Ingredients 6

Ingredients

5 lbs hamburger (not chuck or round-its too dry)
2 teaspoons Morton Tender Quick salt
2 1/2 teaspoons ground black pepper
6 teaspoons mustard seeds
4 teaspoons garlic salt
6 teaspoons hickory smoke salt

Steps:

Mix well,keep in refrigerator for 3 days or 48 hours.Mix well three times during time in refrigerator.Shape into sausage rolls(about 6).
Put in oven directly on oven racks.
(place pan of water under meat to catch drippings).Bake 8 hrs or overnight on lowest oven setting.

Nutrition Facts : Calories 739.3, Fat 44.1, SaturatedFat 16.5, Cholesterol 253.7, Sodium 251.4, Carbohydrate 1.7, Fiber 0.7, Sugar 0.2, Protein 79.1

SUMMER SAUSAGE

Summer Sausage image

Make and share this Summer Sausage recipe from Food.com.

Provided by Lali8752

Categories Lunch/Snacks

Time 9h20m

Yield 5 rolls

Number Of Ingredients 6

Ingredients

5 lbs ground chuck
2 1/2 teaspoons coarsely ground pepper
4 tablespoons Morton Tender Quick salt
1 teaspoon garlic powder
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons liquid smoke

Steps:

Mix all ingredients together in glass or plastic bowl.
DO NOT USE ANY METAL!
Cover and put in refrigerator.
Mix each day for 3 days.
On fourth day, mix and form into 5 logs.
Place on broiler pan.
Bake 150F degrees to 160F degrees for 9 hours.

Nutrition Facts : Calories 1044.2, Fat 77.8, SaturatedFat 30.9, Cholesterol 313, Sodium 259.3, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 79.3

Tips:

Choose the right meat: Select high-quality pork and beef cuts with a good fat-to-lean meat ratio. This will ensure a moist and flavorful sausage.
Grind the meat properly: Use a coarse grind setting for a traditional summer sausage texture. If you prefer a finer texture, use a medium grind setting.
Season the meat thoroughly: Use a combination of spices, herbs, and seasonings to flavor the meat. Common ingredients include garlic, salt, black pepper, red pepper, and paprika.
Mix the meat well: Make sure the meat is evenly mixed with the seasonings. This will help to distribute the flavor throughout the sausage.
Stuff the casings tightly: Use a sausage stuffer to fill the casings with the meat mixture. Be sure to pack the meat tightly to avoid air pockets.
Smoke the sausage: Smoke the sausage in a smokehouse or smoker at a temperature between 100°F and 120°F for 10-12 hours. This will help to develop the flavor and color of the sausage.
Cook the sausage: After smoking, cook the sausage in a hot water bath at 160°F for 30 minutes. This will help to ensure that the sausage is safe to eat.

Conclusion:

Homemade summer sausage is a delicious and versatile meat that can be enjoyed in a variety of ways. It can be sliced and served as an appetizer, added to sandwiches and wraps, or used in soups and stews. With a little time and effort, you can make your own summer sausage at home that is sure to impress your family and friends.