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, 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!
Good job, Bubba! It’s delicious!!!
Loaves: 4-5
Bubba's Homemade Summer Sausage
The flavor of Bubba's home made sausage is way better than the store bought version, cheaper also, plus you know exactly what's in it. Just give it a try it to believe it!
Prep time: 10 MinCooking time: 9 HourTotal time: 9 H & 10 M
Ingredients
- 4-1/4 pounds 75%-80% ground beef
- 4 tablespoons Morton Tender Quick Cure
- 1 tablespoon yellow mustard seed
- 3 tablespoons coarse black pepper
- 3 tablespoons garlic powder
- 1 tablespoon crushed red pepper
- 1 tablespoon onion powder
- 2 tablespoons minced garlic
- 2 tablespoons liquid smoke
Method
Notes:
Inactive time = 5 days
See updated version with pork and additional spices here.
You wrote, "4 slightly mounded tablespoons (actual spoons, not measuring spoon)...I guess it's probably 3 - 3-1/2 actual tablespoons?"
ReplyDeleteOf what? I'm guessing it must be the salt, since it's not listed elsewhere. Is it a specific kind of salt?
Thanks for posting this. :) I need to try this with some deer meat. I'll probably mix it half and half with the fattiest ground beef I can find so that it won't be too dry.
Annie Jones, sorry for the confusion. Yes, it 4 tablespoons of Morton Tender Quick Cure. I did some research and a heaping tablespoon from a flatware set equals 1 measured tablespoon. I will be changing the recipe. This would be great with deer meat and I would definitely use the fattiest ground beef. Let me know how you like it!
ReplyDeleteWOW, I would never think to make this. I just love a summer sausage.
ReplyDeleteJennifurla, try it. It's amazing, you won't believe how good it is!
ReplyDeleteQue rico se ve, esto se ve delicioso del todo.
ReplyDeleteFeliz 2011
We just pulled out my parent's summer sausage recipe... very similar to this one. We love it!
ReplyDeleteWow Pam - Great post for me. I've been making my own sausage and just shaping it into logs as I don' have a stuffer. I've often said I wish I had one so I could make summer sausage, but it never occurred to me to just make the logs. I'll give the recipe a try.
ReplyDeletewow this is great thanks for posting this one'!
ReplyDeleteAbsolutaley nice dear Pam!! huggs gloria
ReplyDeleteNothing beats homemade sausage!
ReplyDeleteMy dad used to make his own sausages like this. I can still see intestines being filled...ugh.
ReplyDeleteThis type looks delish, and he made something very similar to this as well. He smoked his meats in an old refrigerator. Lordy...we're lucky we weren't all poisoned by the chrome on the racks! He died in '71, so it's been many a year since this flavor has touched any of our palettes.
Thanks for the memory. This doesn't look too hard to make...maybe I'll give it a whirl!
I've never tried making my own sausage but I certainly can tell the benefits already! It sounds great!
ReplyDeleteThis sounds magical and I would love to make it, but Morton Tender Quick Cure is a total mystery to me and I am not sure we can get liquid smoke either :( Diane
ReplyDeleteThank you so much for this recipe! I think I will try it this coming weekend. I wonder if using ground deer meat would work? Hugs
ReplyDeleteThanks so much for the clarification. I'll be trying this sometime soon. :)
ReplyDeleteWay to go Bubba! Cooking sure runs in your family. I have never even considered making my own summer sausage, but now I will have to give it a try. I like the fact that there are no add chemicals. When you read the list of ingredients on the store bought packages, it can get a little scary!
ReplyDeleteHomemade is always the best, in this case I'll just have to watch the picture, no way to find those products here. ! Big hugs
ReplyDeleteStart slicing, Pam. I am coming over with the cheese and crackers!! Maybe even beer. YUMMY
ReplyDeleteHappy New Year to you.
My husband and the guys from the neighborhood get together every December to make pork sausage, they are looking at expanding and doing another "party" in the Spring doing beef, I will share your recipe with them it sounds great
ReplyDeleteoh how fun, i would never think to make it myself, but it looks delicious!
ReplyDeleteHomemade is always better! Thanks for sharing this yummy recipe. :)
ReplyDeleteBoy does this make me hungry. I'll bookmark it for future reference 'cause I'm all about clearing out fridge, freezer and pantry in anticipation of a move across the country. Back atcha in February.
ReplyDeleteAmen to being able to boost the falvour and knowing what goes into such a delicious treat. Have a woinderful New Year celebration Pam!!!! see you in the kitchen in 2011.
ReplyDeleteHomemade sausage would be such a treat. I can imagine that it is delicious and I would enjoy it all the more knowing exactly what the ingredients are.
ReplyDeleteHave a very Happy New Year, Pam.
Politics and sausage......enough said, ha ha.
ReplyDeleteI need to find Tenderquick around here because I want to cure some Canadian bacon.
Tender Quick is also a cheating way to get a bbq "smoke ring" (the pink outer tint) on roasted meats that really weren't BBQ'd. I haven't tried it myself but I've seen it done, has to do with the nitrates or something.
Silly me would never think to make my own summer sausage. It was one of my favorite eats growing up (sausage, cheese and crackers...so yummy!) Thank you for sharing this recipe with me. I wish you and yours a blessed weekend and new year!
ReplyDeleteThis looks absolutely delicious! I love me some cheese and crackers and summer sausage. Happy New Year!
ReplyDeleteWishing you a Happy New Year from Sue and Nick! Thanks for sharing such great recipes with us :-)
ReplyDeleteWishes for a very happy and healthy new year. Looking forward to your 2011 recipes!
ReplyDeleteI love sausage but don't love all of the mystifying ingredients that you often see in it. This homemade version totally solves that dilemma! Sounds delicious!
ReplyDeleteWe made some venison sausage links the other day. I'd love to give this a try with venison mixed with some fatty beef or pork. I hope I can remember it next time we go to make sausage!
ReplyDeleteOh, my... I never even considered ever making my own summer sausage. I figured it was akin to trying to make my own manna or something. Now I am thinking that my life may be fulfilled :-)
ReplyDeleteHaha..Pam, I would probably never ask that question!
ReplyDeleteWhatever you make for yourself is always better...even if only because you know what's going in it!
My son's would Love this...
Boy Pam does this ever sound good! I have always wanted to make things like this and most guys around here do but they are deer hunters, I am no hunter though. So I never get the good homemade stuff, but since this recipe uses beef I would love to try it out and I well.
ReplyDeleteOh please, please don't hate me but 'guess I'm one of the few who doesn't like sausage of any form or fashion. I know...I know...even my own mother thinks I'm crazy!!!
ReplyDeleteGod bless ya sweetie and have yourself a fantastic week!!!
We're smack in the middle of harvest. Come on down, ya'll can help me feed the crews!!! We (I...I'm the only cook here) serve 'em up chuck wagon style in the fields. 'Just sayin'... :o)
I didn’t know you can make your own summer sausages at home before reading your blog! Thanks for sharing your recipe. My dad and I love eating summer sausages with cheese and crackers. I’m a little intrigued though. Why is it named summer sausages when it’s so popular during winter and Christmas time?
ReplyDeletePerfected summer sausage sounds wonderful! I would love to make some like this. We seem to always buy it around Christmas. http://www.delidirect.com/beef-summer-sausage
ReplyDeleteThis sounds great! If I can find the Morton Tender Quick Cure I'll whip some up for football season:@)
ReplyDeleteI have never tried to make summer sausage before. How long does the sausage tend to keep? I want to try this out sometime but I would like to know that so I don't make too much. I am really excited to try this recipe.
ReplyDeleteZach | http://www.delidirect.com/beef-summer-sausage
I love Summer Sausage. Can't wait to make my own!!! Thanks for the recipe!!!!
ReplyDeleteCheese has always been a part of my food plan. Versatile, low cost, this protein source lends itself to endless dishes, hot or cold. I would love to win the Cabot cheeses. Access the Dark Web Deep Web stories Deep Web Reddit Links Deep Web Browsers
ReplyDeleteI know exactly what you mean! Chicken if grilled perfectly, is juicy, tender and so delicious! You are so lucky to have a master in your kitchen. I love this type of meal!
ReplyDeleteI was wondering if there was a way to add jalapenos to this? We had a friend that ordered us some jalapeno summer sausage from a buddy of his down in Texas and they make it homemade, but our friend and his wife both has passed away and I cannot remember the name of the store. I was just wondering if you would need to dehydrate them or just put them in fresh.
ReplyDeleteHi Pam I saw this recipe on Pinterest and want to give it a try, my ovens lowest temperature is 200 degrees can you cook the sausage in a slow cooker on low instead. I really want to make this, it brings back memories of my garde manger class in culinary school.
ReplyDeleteI love this so much, we love home made sausage and this has perfect flavouring, thanks for sharing.
ReplyDelete