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Home > The Kitchen >
Randy's Specials > Homemade Summer Sausage
Homemade Summer Sausage
This Homemade Summer Sausage recipe is easier than it looks and it doesn't require any casing (the tubing or "skin" around
many sausages). You'll prepare the meat one day, wait 24 hours for it to "cure," and then cook it. It smells great while
cooking too! Thanks Dick!
| 1 lb |
90% Lean Ground Beef 1 |
| 1 lb |
Ground Pork 2 |
| ¼ to ½ tsp |
Mustard Seed |
| ¼ tsp |
Garlic Salt (or Garlic Powder) |
| ½ to 1 Tbs |
Whole Black Pepper |
| ½ to 1 Tbs |
Ground Pepper |
| 2 Tbs |
Morton's Tender Quick Curing Salt 3 |
| 1 to 2 Tbs |
Liquid Smoke |
Prepare
- Place all the ingredients in a large bowl and mix well.
- Transfer to a flat surface and form into a roll.
- Wrap the roll in aluminum foil with the shiny side in.
Wait
Refrigerate 24 hours.
Cook
- Preheat oven to 325°F.
- Poke holes along the bottom sides of the roll and place into a baking pan. Fill the bottom of the pan with
about ½ inch of water (enough to cover the holes).
- Bake at 325°F for 90 minutes.
- Remove from oven and cool before slicing. Enjoy!
Makes 2 pounds of sausage.
Notes:
- For best results, use fresh, not frozen beef. Don't get very lean beef - it may be too dry when cooked. If you want all beef
sausage, change to 85% lean. (I've been told this recipe works great with ground venison also.)
- You may omit the ground pork and use 2 lbs of ground beef instead (see note 1 above).
- You must use curing salt - not table salt! This may be the hardest item to find depending on where you shop. Look for
Morton's Tender Quick Curing Salt to be with other salt packages at grocer's. You may find it on the bottom self, or otherwise
hiding. Can't find it? Order online directly from
Morton Salt.
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