You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious!
The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of. You control the ingredients ~ no added chemicals~ and flavor it as you like. It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it. It's easy to pull together, it just takes time; requiring 5 days to cure.
There is no casing involved. Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly. Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or by itself. I love the great flavor and the texture also!
Bubba’s Homemade Summer Sausage
When it's at room temperature I put it rack and all into the fridge.
See version with pork addition here.
1 cup butter, softened
½ cup confectioners sugar
1 teaspoon vanilla
2 1/4 cups flour
3/4 cup finely chopped pecans or walnuts
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, salt and nuts until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Makes 4 dozen cookies
|My father-in-law loading up his sled to go ice fishing ~ Feb. 1974|
|Iberostar Grand Hotel Paraiso ~ Riviera Maya, Mexico|
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|A Chicago Cubs inflatable chair|
|A new bed for your favorite cat|
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- For an extra entry, follow this blog on the Facebook Networked Blogs (on the side bar of this blog) and leave a comment telling me you’ve done so.
- This giveaway is open through midnight, CST, Monday, December 27th. The drawing will be by a random number generator on Tuesday, December 28th and is open to US entrants only.
½ teaspoon baking powder
1 ½ cups malted milk powder (such as Ovaltine), divided
In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between until melted and smooth. Set aside to cool.
“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
― Mark Twain