Best 6 Toms Holiday Summer Sausage Recipes
Tom's Holiday Summer Sausage is a delicious and versatile sausage that can be used in a variety of recipes. It's made with pork, beef, and spices, and has a slightly smoky flavor. Whether you're looking for an easy appetizer, a hearty main course, or a flavorful addition to your next soup or stew, there's a recipe out there that's perfect for you. In this article, we'll explore some of the best recipes for cooking Tom's Holiday Summer Sausage, from simple skillet recipes to more complex dishes like summer sausage stuffed peppers. So grab a pound of Tom's Holiday Summer Sausage and let's get cooking!
Here are our top 6 tried and tested recipes!
MY MOM'S HOLIDAY SAUSAGE HOLIDAY BALLS
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the applesauce: Preheat the oven to 375 degrees F.
- Peel the apples, then thinly slice around the core. Place in a microwave-safe bowl and cover with plastic wrap. Microwave until the apples are tender, about 5 minutes. Place in a blender with the butter and puree. Set aside.
- For the sausage balls: Grease a rimmed baking sheet with the oil. Combine the sausage, cheese, pancake mix, chives, a big pinch of salt and a few grinds of black pepper in a large bowl and mix well. Roll into 1 1/2-inch balls (about the size of a Ping-Pong ball). Place on the prepared baking sheet in an even layer, leaving 1 inch between balls. Bake until cooked through and browned, 20 to 25 minutes. Serve with the applesauce.
CHRISTMAS SAUSAGES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
- Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.
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
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
TOMS PEPPERED HOLIDAY SUMMER SAUSAGE
Like my other Summer Sausage only Peppered for a little Kick! Great for Holiday Get-Togethers.Use Lean ground Beef,Venison or Elk.
Provided by FlyfishingTom
Categories Meat
Time 1h25m
Yield 2-3 Sausages, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix all ingredients well.
- Roll into 2 or 3 rolls.
- Wrap each roll in aluminum foil with shiny side.
- towards meat.
- Refrigerate 24 hours.
- Punch holes in bottom of foil with fork.
- Place on a rack in a baking pan to catch drippings.
- Bake at 325 degrees for 1-1/4 hour.
- Let cool and remove foil and dab off any grease with a paper towel.
- Rewrap with new foil and refrigerate 24 hours then ENJOY!
Nutrition Facts : Calories 505.4, Fat 34.9, SaturatedFat 13.3, Cholesterol 154.2, Sodium 184.4, Carbohydrate 2.1, Fiber 0.6, Sugar 0.7, Protein 43
TOMS HOLIDAY SUMMER SAUSAGE
Share a Summer Sausage with Family and Friends this Holiday. A Great tasting Sausage that is relatively easy to make. Use lean ground beef or venison or Elk.
Provided by FlyfishingTom
Categories Meat
Time 1h30m
Yield 2-3 sausages, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In Large Bowl mix all ingredients well.
- Roll into 2 or 3 rolls.
- Wrap each roll in aluminum foil shiny side toward meat.
- Refrigerate 24 hours.
- Punch holes in bottom of foil with fork.
- Place a rack in a baking pan to catch drippings.
- Bake in oven at 325 degrees for 1-1/4 hours.
- When cool,remove foil and dab off any extra grease.
- with a paper towel and rewrap with new foil and.
- refrigerate for 24 hours then ENJOY!
Nutrition Facts : Calories 503.7, Fat 34.8, SaturatedFat 13.3, Cholesterol 154.2, Sodium 178.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.6, Protein 42.9
Tips:
- Choose high-quality pork butt or shoulder for a flavorful sausage.
- Grind the pork using a meat grinder with a medium-sized die.
- Season the ground pork with a blend of spices, including salt, pepper, garlic powder, onion powder, and paprika.
- Mix in a cup of water or ice water to help bind the sausage together.
- Stuff the sausage into casings using a sausage stuffer or a kitchen funnel.
- Smoke the sausage in a smoker at a temperature of 180-200°F for several hours, or until the internal temperature reaches 152°F.
- Let the sausage cool completely before slicing and serving.
Conclusion:
Tom's Holiday Summer Sausage is a delicious and versatile sausage that can be enjoyed in many different ways. It's perfect for sandwiches, salads, snacks, or as part of a charcuterie board. With its smoky flavor and juicy texture, this sausage is sure to be a hit at your next party or gathering. So, grab your ingredients and give this recipe a try today!
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