I used a very good quality of beef 100% home raised angus. I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. Love it!! YUM! So easy and such a great result. this link is to an external site that may or may not meet accessibility guidelines. Let cool, then wrap logs individually in plastic wrap. This is almost exactly like the summer sausage that has been handed down to me by my grandparents. I bought 10 pounds of hamburger to make some so I would have it for New Year's Eve. One thing that just doesn't make sense about this recipe...if you remove the foil before baking why poke the holes? The whole family love it. Information is not currently available for this nutrient. Refrigerate for 24 hours. Form the mixture into two rolls, and wrap with aluminum foil. (I made it less than a week ago!). It has a mild flavor and the whole family liked it. My husband and I both were expecting something somewhat sweeter for some reason. Congrats! It is really good when made with ground turkey too. … It wasn't BAD as such just not good. It smells so good I almost hated waiting the 3 days, but do it because it is definetly worth it. I followed this recipe exactly. Wow! It is best to use your hands for this - like meatloaf. This recipe was disappointing. Serve on crackers with cheese and a great mustard sauce. Preheat the oven to 350 degrees F (175 degrees C). https://www.littledairyontheprairie.com/beef-summer-sausage On the fourth day, preheat oven to 200 degrees F (100 degrees C). Your daily values may be higher or lower depending on your calorie needs. The sausage turned out great! This is a great recipe. This is a wonderful recipe. EXCELLENT!!! I also used Tony's more spice for the salt. I will be making a lot of this and putting it in my freezer for a quick snack for unexpected guests. 7. Been making this for years sept for I add a few things to it like onion powder garlic powder worchestershire sauce and a little ground red pepper. I cooked in foil with some holes on top I will add some to the bottom next time. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Oh FYI I did use all beef (90% lean) and followed the directions and amounts as presented making no changes. You saved Homemade Summer Sausage to your. 5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®). Serve on crackers with cheese and a great mustard sauce. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Sausage, White Beans, and Kale with a Poached Egg. I baked until it reached 155 degrees. It is the best sausage I have ever eaten! This recipe is awesome! Amount is based on available nutrient data. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork. Add comma separated list of ingredients to include in recipe. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. I took 3 logs to Christmas Eve and Christmas Dinner and there was none left. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I did add more mustard seeds as per our tastes. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. My brother was asking me to make some with some deer meat he had. Thanks again for this easy recipe. Family likes the flavor and texture of this recipe. I think I will also try adding some venison for a gamier flavor. They also freeze well. Info. 111 calories; protein 10g 20% DV; carbohydrates 1g; fat 7.3g 11% DV; cholesterol 35.5mg 12% DV; sodium 498.1mg 20% DV. Also, one thing to have in mind is to grind your spices before using. I mix up about 12 lbs of venision to 3 lbs ground pork. Add comma separated list of ingredients to exclude from recipe. Making some now for late Christmas presents. It seems to be missing something some flavor or spice that I can't put my finger on. Oh my goodness. It can be multiplied easily and freezes very well. Amount is based on available nutrient data. A great but easy recipe to use up extra ground venison, elk, moose or beef. https://www.themeateater.com/cook/recipes/cased-summer-sausage In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. this link is to an external site that may or may not meet accessibility guidelines. Chorizo Hoagies with Tangy Cabbage-Pepper Relish. Remove foil from the beef, and poke holes in the bottom of the rolls.

sausage recipes for summer

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