Summer Sausage

[jimk]

Does anyone have any summer sausage recipes? I have a couple I have tried and tweaked but just can't seem to get them how I want it.

[obert]

We used high mountain last year and cooked it on cougarw's smoker. Was excellent. I'd be interested in hearing some homemade recipes too. Always like to try new.

[bwese]

friscospices.com or google frisco spices.

[OldBaldGuy]

Finally found our old recipe:

Homemade Summer Sausage

5 lbs. hamburger (or ground venison/hamburger mix)
1 tablespoon regular salt
5 rounded teaspoons Morton tender quick salt
3 teaspoons mustard seed
2-1/2 teaspoons coarse ground pepper
3 teaspoons garlic salt
* 3 teaspoons liquid smoke

Mix together, by hand, and refrigerate. Mix again in a few hours.
On second day, repeat mixing several times.
On third day, mix thoroughly again and form into rolls. Wrap rolls in foil and punch a few holes in top of foil with a fork. Place rolls in broiler pan (because they will drain while cooking) and bake in oven, lower rack, 200 degrees for 4 hours.
15 minutes before done, unwrap the rolls and poke a few additional holes in rolls to allow any additional grease to drain.

* Personally, I prefer to add a few additional whole peppercorns and to leave the liquid smoke out of this recipe because I hate the aftertaste of liquid smoke, but this is the “original” family recipe.

[obert]

We use pretty much that same recipe. Good stuff. My mother uses beef burger and makes it every once in a while. Might have to do a batch, getting the craving for some homemade ssausage.

[jimk]

The ones I've made are similar to OBG's. The last few I went half pork sausage half venison. Turned out ok.

[Boomer]

Originally Posted by OldBaldGuy

Finally found our old recipe:

Homemade Summer Sausage

5 lbs. hamburger (or ground venison/hamburger mix)
1 tablespoon regular salt
5 rounded teaspoons Morton tender quick salt
3 teaspoons mustard seed
2-1/2 teaspoons coarse ground pepper
3 teaspoons garlic salt
* 3 teaspoons liquid smoke

Mix together, by hand, and refrigerate. Mix again in a few hours.
On second day, repeat mixing several times.
On third day, mix thoroughly again and form into rolls. Wrap rolls in foil and punch a few holes in top of foil with a fork. Place rolls in broiler pan (because they will drain while cooking) and bake in oven, lower rack, 200 degrees for 4 hours.
15 minutes before done, unwrap the rolls and poke a few additional holes in rolls to allow any additional grease to drain.

* Personally, I prefer to add a few additional whole peppercorns and to leave the liquid smoke out of this recipe because I hate the aftertaste of liquid smoke, but this is the “original” family recipe.

This sounds good, I think I'm going to try this next weekend. OBG, how many rolls of summer sausage do you end up with when using the 5 lbs of meat?

Could a guy ever put the rolls into a smoker for a little bit prior to putting them in the oven, to get some of that smoked taste?

[OldBaldGuy]

Originally Posted by Boomer

This sounds good, I think I'm going to try this next weekend. OBG, how many rolls of summer sausage do you end up with when using the 5 lbs of meat?

Could a guy ever put the rolls into a smoker for a little bit prior to putting them in the oven, to get some of that smoked taste?

Boomer, it's been so long since I made a batch that I'm not 100% sure, but I think we made 3 round loaves out of this recipe.

Putting them in a smoker sounds like a good idea ; in fact, if you have one of the little electric smokers that "hot smokes" like ours (Little Chief), you probably could do all the cooking in the smoker, just lengthen the cooking time.