Summer Sausage Tray With Dipping Sauces 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

SUMMER SAUSAGE

Summer Sausage image

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

Ingredients

5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
¼ cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
½ teaspoon hickory-flavored liquid smoke

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

HOMEMADE SUMMER SAUSAGE

Homemade Summer Sausage image

A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.

Provided by Shannon

Categories Main Dish Recipes

Time P1DT1h10m

Yield 16

Number Of Ingredients 6

Ingredients

2 pounds ground beef
¾ cup water
½ teaspoon garlic powder
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon liquid smoke flavoring
1 tablespoon mustard seed

Steps:

In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 0.3 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 895.6 mg, Sugar 0.1 g