Best 4 Homemade Summer Sausage Recipes
Making homemade summer sausage is a delicious and rewarding experience. With the right ingredients and a little know-how, you can create a mouthwatering sausage that will impress your friends and family. From selecting the right meat to choosing the perfect seasonings, this article will guide you through the process of making homemade summer sausage, ensuring that your next batch turns out perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
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
BUD'S HOMEMADE SUMMER SAUSAGE
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...
Provided by JANE LOUISE
Categories Meat Appetizers
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. 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.
- 3. 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
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
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).
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)
Tips:
- Choose high-quality meat: Use fresh, lean meat for the best results. Avoid meat that is too fatty or has a lot of gristle.
- Grind the meat yourself: If possible, grind the meat yourself using a meat grinder. This will give you more control over the texture of the sausage and ensure that it is evenly ground.
- Season the meat well: Use a variety of spices and seasonings to flavor the sausage. Common seasonings include salt, pepper, garlic, onion, and paprika. You can also add other spices and herbs to taste.
- Mix the meat thoroughly: Once the meat is seasoned, mix it thoroughly so that the seasonings are evenly distributed.
- Stuff the sausage casings: Use a sausage stuffer to stuff the sausage casings. Be sure to leave some space at the end of each casing so that the sausage can expand during cooking.
- Smoke the sausage: Smoke the sausage in a smoker at a low temperature for several hours. This will help to develop the flavor and color of the sausage.
- Cook the sausage: Once the sausage is smoked, cook it thoroughly before eating. You can cook it in a skillet, on a grill, or in the oven.
Conclusion:
Making summer sausage at home is a rewarding experience that can be enjoyed by people of all skill levels. With a little preparation and patience, you can create delicious, flavorful sausage that is perfect for any occasion. Be sure to experiment with different spices and seasonings to find the perfect flavor combination for your taste. And don't forget to enjoy the process of making sausage! It's a great way to get creative in the kitchen and share your love of food with others.
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