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Homemade Summer Sausage – A Flavorful, Savory Delight You Can Make at Home
If you love the taste of savory, smoky summer sausage, why not take it a step further by making your own at home? Homemade Summer Sausage is a fun, rewarding, and delicious project that allows you to create a sausage with your own preferred flavors and ingredients. Plus, it’s a great way to enjoy a homemade treat that’s perfect for snacking, sandwiches, or even as a gift.
Making summer sausage at home may seem like a big undertaking, but with the right ingredients and a little patience, it’s surprisingly easy! In this recipe, we’ll guide you through the process of creating your very own Homemade Summer Sausage, which is packed with smoky, savory flavors and the perfect balance of seasonings.
Ingredients:
- 2 lbs ground beef (or a mix of beef and pork for a slightly different texture)
- 1/2 cup crushed ice or cold water
- 1/4 cup powdered milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon mustard seeds
- 1 teaspoon crushed red pepper flakes (optional for some heat)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon curing salt (pink salt)
- 1/2 cup finely chopped beef fat or pork fat (optional for extra juiciness)
- Sausage casings (hog or collagen casings)
Directions:
1. Prepare the Meat Mixture:
Start by mixing your ground beef (or a mix of beef and pork) with the powdered milk. The powdered milk helps bind the sausage together and gives it that perfect texture. Add in the salt, black pepper, garlic powder, onion powder, mustard seeds, crushed red pepper flakes, smoked paprika, and brown sugar. Stir everything together until the seasoning is evenly distributed.
2. Add Fat (Optional):
For extra flavor and juiciness, you can add finely chopped beef fat or pork fat. This step is optional but highly recommended for a moist, flavorful sausage. If you decide not to include fat, be sure to choose a good lean-to-fat ratio for the ground meat.
3. Add Ice or Water:
Add crushed ice or cold water to the meat mixture. This will help the sausage retain its moisture and make it easier to stuff into the casings. Mix until everything is well combined, and the mixture becomes tacky to the touch.
4. Stuff the Sausage Casings:
Rinse your sausage casings under cold water to remove any salt if they’re cured casings. Then, carefully stuff the prepared meat mixture into the sausage casings. Use a sausage stuffer or a funnel to push the meat mixture into the casings, being sure to pack it tightly to avoid air pockets. Tie off the ends of the sausages using butcher twine or clips.
5. Cure the Sausage:
Once your sausages are stuffed, you’ll need to cure them in the refrigerator. Hang the sausages or place them on a wire rack and allow them to rest in the fridge for at least 12 hours or overnight. This allows the flavors to meld together and the sausage to firm up.
6. Smoke the Sausage:
Smoking the sausage is what gives it that signature summer sausage flavor. Preheat your smoker to about 160°F (71°C). Place the sausages on the smoker racks and smoke for about 3-4 hours, or until the internal temperature of the sausages reaches 150°F (66°C). If you don’t have a smoker, you can also bake the sausages in an oven at 200°F (93°C) for 2-3 hours, but smoking will provide the best flavor.
7. Cool and Serve:
Once the sausages are fully smoked and the internal temperature is reached, remove them from the smoker or oven and allow them to cool. Slice the sausages once they’ve cooled to room temperature, and enjoy your homemade summer sausage!
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