How to Make Summer Sausage
Gather and combine the necessary ingredients to make summer sausage., Cover the summer sausage mixture with plastic wrap and refrigerate for 3 days., After 3 days, remove the summer sausage mixture from the refrigerator., Divide the sausage mixture...
Step-by-Step Guide
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Step 1: Gather and combine the necessary ingredients to make summer sausage.
Check the pantry for curing mix, mustard seed, garlic powder, cayenne pepper, salt and liquid smoke before going to the store.
Buy 5 lbs. fresh ground meat, or defrost previously-purchased meat.
Place the 5 lbs. (2.27 kg) of sausage meat into a large mixing bowl and begin breaking it up by hand.
Use any ground meat you want, such as hamburger, ground pork, or ground venison.
Most recipes call for a meat with plenty of fat.
Mix in 5 rounded tsp. (24.64 mL) of curing mix, 1/4 cup (2 oz) mustard seed, 3 tbsp. (1.5 oz) garlic powder, 1 tsp. (4.93 mL) cayenne pepper, 1 tbsp. (14.8 mL) salt, and 1/2 tsp. (2.5 mL) liquid smoke.
Combine the ingredients by hand to incorporate all spices and seasonings into the meat. -
Step 2: Cover the summer sausage mixture with plastic wrap and refrigerate for 3 days.
Keep the meat in the bowl for chilling purposes.
Mix well by hand 1 time per day while the mixture is refrigerating. , Preheat the oven to 250 degrees F (121 degrees C). , Roll each section of meat back and forth on a cutting board or counter top into even loaves. , Bake at 250 degrees F (121 degrees C) for 8 hours. ,,, The sausage is typically served on its own, or with bread, crackers or cheese. -
Step 3: After 3 days
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Step 4: remove the summer sausage mixture from the refrigerator.
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Step 5: Divide the sausage mixture into 5 sections.
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Step 6: Place the loaves side by side on a broiler pan.
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Step 7: Remove the summer sausage from the oven and set the loaves on paper towels to cool.
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Step 8: Once the sausage loaves are cool
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Step 9: wrap each one individually in plastic wrap.
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Step 10: Slice and serve the summer sausage.
Detailed Guide
Check the pantry for curing mix, mustard seed, garlic powder, cayenne pepper, salt and liquid smoke before going to the store.
Buy 5 lbs. fresh ground meat, or defrost previously-purchased meat.
Place the 5 lbs. (2.27 kg) of sausage meat into a large mixing bowl and begin breaking it up by hand.
Use any ground meat you want, such as hamburger, ground pork, or ground venison.
Most recipes call for a meat with plenty of fat.
Mix in 5 rounded tsp. (24.64 mL) of curing mix, 1/4 cup (2 oz) mustard seed, 3 tbsp. (1.5 oz) garlic powder, 1 tsp. (4.93 mL) cayenne pepper, 1 tbsp. (14.8 mL) salt, and 1/2 tsp. (2.5 mL) liquid smoke.
Combine the ingredients by hand to incorporate all spices and seasonings into the meat.
Keep the meat in the bowl for chilling purposes.
Mix well by hand 1 time per day while the mixture is refrigerating. , Preheat the oven to 250 degrees F (121 degrees C). , Roll each section of meat back and forth on a cutting board or counter top into even loaves. , Bake at 250 degrees F (121 degrees C) for 8 hours. ,,, The sausage is typically served on its own, or with bread, crackers or cheese.
About the Author
Sharon Davis
Experienced content creator specializing in cooking guides and tutorials.
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