BUD'S HOMEMADE SUMMER SAUSAGE
When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from...
Provided by JANE LOUISE
Categories Meat Appetizers
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
- 2. NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
- 3. IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.
SUMMER SAUSAGE
A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.
Provided by TGFROST
Time P3DT8h10m
Yield 40
Number Of Ingredients 8
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.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g
HOMEMADE SUMMER SAUSAGE
A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.
Provided by Shannon
Categories Main Dish Recipes
Time P1DT1h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 0.3 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 895.6 mg, Sugar 0.1 g
BOUDIN SAUSAGE
Steps:
- In a large saucepan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly.
HOMEMADE BEEF SUMMER SAUSAGE RECIPE
Beef Summer Sausage is really easy to make and once you try it you'll never want to buy it from the store again! You don't need any special equipment to make it. It's a perfect healthy party appetizer, snack, or lunch. It's also gluten free, keto, sugar free, and no carb.
Provided by Amy
Time 12h30m
Number Of Ingredients 5
Steps:
- Mix 4 pounds of ground beef with Morten's Tender Quick Home Meat Cure. Cover and refrigerate overnight. If you don't have one, set a cooling rack in a baking sheet.
- Add garlic salt, cracked black pepper, and liquid smoke. Mix together until combined.
- Divide the meat mixture into four equal parts. Shape meat into four sticks, or logs.
- Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack.
- Preheat oven to 225 degrees. Bake sausage for 4 hours.
- Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
- Slice and serve with sliced cheese and crackers.
Nutrition Facts : Calories 78 kcal, Carbohydrate 1 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 996 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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