Bubba tried something new with his summer sausage. I didn’t think it could be improved; however,
he added pork to the mix this time, plus more spices, so now it has been taken up a notch.
Nothing is better than fresh homemade, and I especially like this recipe because we know exactly what is in the summer sausage!
Nothing is better than fresh homemade, and I especially like this recipe because we know exactly what is in the summer sausage!
If you’ve been following my blog the last 5 years, you
probably know that “Bubba” is really our older son, Bill, Jr., and that he has
been making delicious summer sausage over the years, like this.
The butcher at our local Italian butcher shop grinds the beef and pork together to blend the meats thoroughly. Use 75% ground beef. Summer sausage requires the fat, not only for flavor, but also to hold the log together. Using a leaner grade of beef will result in dry crumbly summer sausage.
The butcher at our local Italian butcher shop grinds the beef and pork together to blend the meats thoroughly. Use 75% ground beef. Summer sausage requires the fat, not only for flavor, but also to hold the log together. Using a leaner grade of beef will result in dry crumbly summer sausage.
Mixed |
Rolled and ready to bake |
Voila! Ready! |
Do not substitute regular table salt for the Morton Tender Quick Cure; they’re not the same thing.
It’s easy to make, but takes a little time; 5 days to cure,
with kneading the meat once a day for a couple of minutes.
Casing is not needed for the finished rolls.
It’s well worth the wait, good and spicy! It’s incredibly delicious ~ I haven’t bought
summer sausage once since Bubba started making it, it’s that good!
Bubba’s Summer Sausage Updated
Bubba’s Summer Sausage Updated
Ingredients:
10 pounds 75% ground beef
1 pound ground pork
10½ tablespoons Morton Tender Quick Cure
3 tablespoons whole mustard seed
6 tablespoons coarse black pepper
6 tablespoons garlic powder
4 tablespoons liquid smoke
2½ tablespoons crushed red pepper
2 tablespoons onion powder
1 pound ground pork
10½ tablespoons Morton Tender Quick Cure
3 tablespoons whole mustard seed
6 tablespoons coarse black pepper
6 tablespoons garlic powder
4 tablespoons liquid smoke
2½ tablespoons crushed red pepper
2 tablespoons onion powder
Method:
In a large mixing bowl, combine meat well with remaining
ingredients, making sure it is thoroughly mixed.
Cover with foil, and refrigerate.
Days 2, 3 and 4:
Cover with foil, and refrigerate.
Days 2, 3 and 4:
Knead, recover and place back in refrigerator.
On the 5th
day:
Knead meat, and roll into 11 loaves. Bubba places the meat on a board and puts
some pressure into it as he rolls, so that the meat packs together without air
gaps.
To bake on 5th
day:
Heat oven to 170 degrees.
Heat oven to 170 degrees.
Place rolls on broiler pan and transfer to oven.
Bake for 12 hours, turning every 2 hours.
Remove from oven, place on wire rack and let cool to room temperature.
When at room temperature, transfer meat, rack and all into refrigerator.
Make sure to place a pan under the rack to catch drippings as it cools, and in the refrigerator also.
Once it has cooled to fridge temperature, remove from rack and place individually in plastic bags.
Either keep in refrigerator or freeze.
Yield: 11 rolls of 1 pound each
Bake for 12 hours, turning every 2 hours.
Remove from oven, place on wire rack and let cool to room temperature.
When at room temperature, transfer meat, rack and all into refrigerator.
Make sure to place a pan under the rack to catch drippings as it cools, and in the refrigerator also.
Once it has cooled to fridge temperature, remove from rack and place individually in plastic bags.
Either keep in refrigerator or freeze.
Yield: 11 rolls of 1 pound each
Way to go, Bubba! It’s delicious!!!