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
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michael willard
[email protected]This summer sausage was a bit too greasy for my taste. I'll try draining the fat more thoroughly next time.
YASIR BUTT
[email protected]This summer sausage is perfect for snacking or using in sandwiches. It's so easy to make, and it's always a crowd-pleaser.
Normand St-Denis
[email protected]I made this summer sausage for a potluck, and it was a huge success. Everyone loved it!
Dr Tooker
[email protected]This summer sausage was a bit too salty for my taste. I'll try using less salt next time.
Ivan Rosas
[email protected]I've tried many summer sausage recipes, but this one is by far the best. It's so flavorful and juicy. I highly recommend it.
Rajib molla
[email protected]Chef John's summer sausage is a staple at our summer cookouts. It's always a hit with our guests.
FireType Naruto
[email protected]This summer sausage was a bit dry for my taste. I think I'll try adding some more liquid to the mixture next time.
Gaye Rolley
[email protected]I wasn't sure how this summer sausage would turn out, but I was pleasantly surprised. It was so easy to make, and it tasted amazing. I'll definitely be making this again.
Raja Ahsan
[email protected]This summer sausage was a bit too spicy for my taste, but my husband loved it. I'll try making it again with less cayenne pepper next time.
Joseph Mlele
[email protected]I love this summer sausage! It's so flavorful and juicy. I always make a double batch so I can have some to freeze.
Omoolorun Samso
[email protected]This was my first time making summer sausage, and it turned out great! I followed the recipe exactly, and it was so easy to follow. The sausage was delicious, and I'm so glad I tried this recipe.
Prosper Ovuakporie
[email protected]I've been making this summer sausage for years, and it's always a crowd-pleaser. It's so easy to make, and it always turns out perfectly.
Momin Baba
[email protected]This summer sausage was a huge hit at my last BBQ! It had the perfect balance of spices and smokiness, and it was so juicy and flavorful. I'll definitely be making this again soon.