HOMEMADE BEEF SUMMER SAUSAGE RECIPE
Beef Summer Sausage is really easy to make and once you try it you'll never want to buy it from the store again! You don't need any special equipment to make it. It's a perfect healthy party appetizer, snack, or lunch. It's also gluten free, keto, sugar free, and no carb.
Provided by Amy
Time 12h30m
Number Of Ingredients 5
Steps:
- Mix 4 pounds of ground beef with Morten's Tender Quick Home Meat Cure. Cover and refrigerate overnight. If you don't have one, set a cooling rack in a baking sheet.
- Add garlic salt, cracked black pepper, and liquid smoke. Mix together until combined.
- Divide the meat mixture into four equal parts. Shape meat into four sticks, or logs.
- Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack.
- Preheat oven to 225 degrees. Bake sausage for 4 hours.
- Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
- Slice and serve with sliced cheese and crackers.
Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 996 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CASED SUMMER SAUSAGE
Everybody likes summer sausage: from packing it into the backcountry to sharing it with guests at a fancy dinner party, this stuff is versatile. Watch as Steven Rinella demonstrates how to make cased summer sausage.
Provided by Steven Rinella
Categories Small Bites
Number Of Ingredients 14
Steps:
- While keeping everything ice cold, combine game meat, pork fat, and all other ingredients (except for the Fermento and water) into a large bowl.
- Mix to combine with your hands. Work in small batches if you need to (don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice to get chilled again.)
- Using the large die on your grinder, grind the meat mixture into the bowl set over ice. Change out the grinder die to the small die and pass the mixture through the grinder again.
- Meanwhile, dissolve the Fermento in the water and stir with a spoon. Add to the ground meat mixture and again mix with your hands (or throw in your standing mixer and mix on low using the paddle attachment) until it's all incorporated.
- Wrap the bowl with plastic wrap, pressing down on the surface to remove any air bubbles. Wrap again with plastic wrap and set it in the fridge for 2 days to ferment.
- Make a little test patty and cook it up in a saute pan to be sure you got the seasonings right. Adjust them if you didn't.
- Then, using a sausage stuffer, stuff the sausage into 2 ½-inch collagen casings (an 18" casing will hold about 2.5 pounds of sausage mixture), which make these sausages easy to transport on a hunt.
- Let rest in the fridge to dry out for 1-2 hours while you soak your wood chips and preheat your smoker. Soak a pan of apple wood chips for 20 minutes.
- Preheat the smoker to 112-130 degrees.
- Set the pan of chips in the smoker.
- Lay (or hang) the sausages in the smoker. Smoke for about 60 minutes at this temperature, then raise the temperature to 180 degrees.
- Smoke until the internal temperature reaches 150 degrees, which will take about 2-3 hours or more depending on your particular smoker and the ambient temperature. Keep filling your pan of apple wood chips if they get low.
- When the sausages are done, let them hang at room temperature for one hour to cool, then wrap well and refrigerate.
- I always make a ton and give some away to friends. If necessary, they can be wrapped and frozen for several months.
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.
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
HOMEMADE SUMMER SAUSAGE AKA SALAMI
This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
Provided by morelhunter
Categories Meat
Time 1h40m
Yield 4 rolls
Number Of Ingredients 8
Steps:
- Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
- I use an ice cream bucket and place a lid on top.
- Refrigerate for 24 hours.
- Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
- Wrap in aluminum foil with shiny side towards meat.
- Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
- Bake at 325 degrees for 1 1/2 hours.
- Remove foil and rewrap in plastic wrap.
- Ready to use or freeze.
Nutrition Facts : Calories 491.9, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 152, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 42.4
More about "cased summer sausage food"
HOW TO MAKE SUMMER SAUSAGE - HOMEMADE RECIPE
From furiousgrill.com
Reviews 12Estimated Reading Time 8 mins
MEATEATER RECIPE: CASED SUMMER SAUSAGE - YOUTUBE
From youtube.com
Author MeatEaterViews 100.8K
SMOKED SUMMER SAUSAGE - HEY GRILL, HEY
From heygrillhey.com
30 QUICK SAUSAGE DINNERS READY IN 30 MINUTES (OR …
From tasteofhome.com
37 SAUSAGE SKILLET RECIPES | TASTE OF HOME
From tasteofhome.com
WILD GAME SUMMER SAUSAGE | MEATEATER COOK
From themeateater.com
15 BEST SUMMER SAUSAGE RECIPES WE ADORE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 30, 2023Category Recipe Roundup
- Tortilla Pinwheel. Summer sausage, jalapeño cream cheese, roast beef, and turkey rolled up inside a tortilla? Yes, please! This meaty, cheesy treat packs a mouthwatering combination of flavors and textures.
- Summer Sausage Quesadillas with Thai Peanut Sauce. Imagine a hot, cheesy quesadilla. Now imagine it with a bit of spice and some Thai peanut sauce. That’s what I call the ultimate comfort food!
- Summer Sausage Farfelle. Looking for a meal that’s as easy as it is delicious? You’ve got to try this summer sausage farfalle! It features a tasty mix of veggies, creamy sauce, and smoky summer sausage in one package.
- Creamy Pasta Salad with Burgers’ Smokehouse Summer Sausage. Are you craving a light, delicious, and satisfying lunch? This creamy pasta salad with summer sausage will knock your socks off!
- Summer Sausage Cheese Ball. Are you on the hunt for the perfect appetizer that’ll make your guests drool? This summer sausage cheese ball is the answer!
- Greek Pasta Salad. Summer is a time for bright and delightful flavors. And this Greek pasta salad with summer sausage will make your belly happy! It’s a harmonious blend of crisp veggies, salty feta cheese, and smoky summer sausage.
- Spicy Sausage Mini Pizzas. Forget ordering takeout, and try these spicy sausage mini pizzas instead! Glazed with Sriracha peanut sauce and topped with summer sausage, these little morsels are guaranteed to delight.
- Cheesy Sausage Potato Bake. Craving something creamy, cheesy, and meaty? This cheesy sausage and potato bake is exactly what you need! Loaded with ham and summer sausage, this hearty potato dish is cozy, filling, and comforting to the max.
- One Pot Cheesy Sausage Pasta. The next time you need a mid-week pick-me-up, do yourself a favor and make this hearty bowl of pasta. It features a rich mix of soft pasta, creamy cheese, and tomatoes with lots of smoky summer sausage to enhance all the flavors.
- Italian Chopped Salad. One bite of this Italian chopped salad with summer sausage, and you’ll dream of it for weeks. It’s a light and refreshing dish that is hearty enough to fill you up but not so filling you’ll need a nap when you’re done.
HOMEMADE SUMMER SAUSAGE NO CASING REQUIRED - JETT'S KITCHEN
From jettskitchen.com
HOW TO MAKE HOMEMADE SAUSAGE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE SUMMER SAUSAGE: UNLOCKING THE SECRETS OF
From boatbasincafe.com
HOW TO MAKE YOUR OWN DRY-CURED SAUSAGE — ELEVATED WILD
From elevatedwild.com
CAN YOU EAT SUMMER SAUSAGE CASING? » INFOWIKIZ » FOOD
From infowikiz.com
14 BEST SUMMER SAUSAGE RECIPES - PARADE
From parade.com
CAN YOU DEHYDRATE HOMEMADE SAUSAGE WITH A DEHYDRATOR?
From orbitkitchen.com
SUMMER SAUSAGE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VENISON SUMMER SAUSAGE RECIPE - OLD SCHOOL STYLE …
From honest-food.net
CURED SUMMER SAUSAGE CASINGS BECOMING LOOSE. - MEATGISTICS
From meatgistics.waltons.com
HOW TO MAKE SUMMER SAUSAGE IN THE OVEN - HOME KITCHEN TALK
From homekitchentalk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love