Smoked Goose Summer Sausage Food

SANDY'S SUMMER SAUSAGE

Sandy's Summer Sausage image

This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.

Provided by SANDY WITEK

Categories Main Dish Recipes

Time P1DT2h15m

Yield 16

Number Of Ingredients 6

Ingredients

2 pounds ground beef
2 tablespoons mustard seed
1 tablespoon garlic powder
2 tablespoons liquid smoke flavoring
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 teaspoon coarse ground black pepper

Steps:

In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 1 g, Cholesterol 34 mg, Fat 10.3 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 3.5 g, Sodium 895.8 mg, Sugar 0.2 g

CHEF JOHN'S SUMMER SAUSAGE

Chef John's Summer Sausage image

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

Ingredients

¼ cup diced celery
2 pounds freshly ground beef (85% lean)
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons whole mustard seeds
1 teaspoon coarsely ground black pepper
2 tablespoons kosher salt (such as Diamond Crystal®)
3 pinches cayenne pepper
¼ teaspoon pink curing salt (such as Instacure™ #1)
1 tablespoon white sugar
1 tablespoon liquid smoke flavoring
1 tablespoon cold water
1 teaspoon freshly ground black pepper

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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