all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Tuesday, February 16, 2010

Homemade Summer Sausage

German Sausage Shop
 John Dominis


Do you like summer sausage?  Have you ever considered making it yourself?

 It is so easy to make and I love it. I was amazed when Alice, my mother-in-law, made it.  I had no idea what to expect when she said she was going to make it but, I was blown away by how savory good it tasted and what a great texture it had!

The vital ingredient is the Morton Tender Quick Cure salt.  Do not substitute regular table salt for it; it is not the same thing!  The ground beef is combined and kneaded with spices, refrigerated and mixed each day.  On the fifth day, the meat is shaped into logs and baked.  This is a bit spicy but, if you like it with a little heat, add 1 or 2 teaspoons of crushed red pepper.  After being baked, they are even better if left to set for a couple of days in the refrigerator. 

Wow!  It is so delicious and so easy to make.  If you have never made homemade sausage, I hope you try it.  You will be pleasantly surprised with the results and you just might have to hide a log of it for yourself when you see how fast it disappears!


See updated version here:

http://pamsmidwestkitchenkorner.blogspot.com/2010/12/bubbas-homemade-summer-sausage.html

Homemade Summer Sausage

Ingredients:

5 pounds ground beef
4 tablespoons Morton’s Tender Quick Cure
2 ½ teaspoons mustard seed
2 ½ teaspoons liquid smoke
1 tablespoon coarse ground black pepper
1 tablespoon garlic powder

Method:

Mix all ingredients well.
Cover and refrigerate.

For the next 4 days, knead for 10 minutes each day.
On day 5, shape into 5 salami shaped rolls. 
Place on rack, being sure rolls don’t touch.
Place rack on cookie sheet with sides to catch the drippings.
Bake for 8 hours at 150 degrees.

It is totally awesome!  Try it!!!
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2 comments:

teresa said...

how fun! i would never think to make my own sausage, great recipe!

Pam said...

Thanks, Teresa! It is really great and fun to do! The secret is ~ the greater the fat content, the better the sausage! I use the 80% ground beef.