Toms Holiday Summer Sausage Food

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

SPICY SUMMER SAUSAGE

Steps:

• In a large bowl, combine all ingredients& mix well.
• Roll into four rolls of equal size.
• Wrap tightly in plastic wrap& refrigerate 24 hours.
• Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
• Cool& wrap in tin foil- refrigerate or freeze.

MAPLE SUMMER SAUSAGE

Steps:

• Slice summer sausage into 1/4" rounds - remove plastic coating from around sausage after you slice as it is easier that way.
• Heat butter into large skillet completely coating bottom.
• Add syrup, slightly stir and let sit on medium heat until bubbling slightly.
• Place rounds into pan and let cook 3-4 minutes until bubbled up (like bologna) and a rich red color on bottom, turn and cook other side, they may not bubble back the other way but 3-4 minutes should be good.
• Remove from pan onto plate, twisting them over the pan to get rid of any excess syrup.
• Enjoy!

SUMMER SAUSAGE

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.

TOMS HOLIDAY SUMMER SAUSAGE

Steps:

• In Large Bowl mix all ingredients well.
• Roll into 2 or 3 rolls.
• Wrap each roll in aluminum foil shiny side toward meat.
• Refrigerate 24 hours.
• Punch holes in bottom of foil with fork.
• Place a rack in a baking pan to catch drippings.
• Bake in oven at 325 degrees for 1-1/4 hours.
• When cool,remove foil and dab off any extra grease.
• with a paper towel and rewrap with new foil and.
• refrigerate for 24 hours then ENJOY!

MAPLE SAUSAGE

Steps:

• COMBINE ALL INGREDIENTS IN MEDIUM SIZE BOWL.
• CHILL FOR AT LEAST 1 HOUR OR OVER NIGHT.
• FORM INTO PATTIES ABOUT SIX.
• FRY UNTIL NO LONGER PINK IN THE MIDDLE, BUT DON'T OVER COOK.

HOLIDAY SAUSAGE

Steps:

• Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
• Mix brown sugar, salt and cornstarch in a chafing dish.
• Stir in vinegar, pineapple juice and water.
• Boil for five minutes.
• Add remaining ingredients.
• Serve hot from chafing dish.
• Have guests spear chunks with toothpicks.

SUMMER SAUSAGE

Steps:

• Combine all ingredients.
• Divide mixture into 3 equal parts and place each on a sheet of foil. Shape the mixture into logs (like salami) make them a litter bigger then a Ritz Cracker and roll up in the foil.
• Refrigerate overnight or up to 24 hours.
• Remove from foil, lay on wire rack on cookie sheet and bake at 350°F for one hour.
• Place in plastic bag and refrigerate or freeze until ready to serve.

SUMMER SAUSAGE

Steps:

• Mix all ingredients together in glass or plastic bowl.
• DO NOT USE ANY METAL!
• Cover and put in refrigerator.
• Mix each day for 3 days.
• On fourth day, mix and form into 5 logs.
• Place on broiler pan.
• Bake 150F degrees to 160F degrees for 9 hours.

VENISON CHEDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

HOMEMADE SUMMER SAUSAGE AKA SALAMI

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.