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How to Make Summer Sausage and Save Money
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By rolly lucman
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How to Make Summer Sausage and Save Money
I have made this summer sausage several times using ground beef with lean/fat ratios in different amounts. If the beef is too lean, it makes the sausage too dry and you never want it to be too fat. You can buy some ground beef in the regular hamburger grind (around 73% lean) and some in
the more lean category if you like and mix it. I like around 80% lean beef for the best mix. You can buy ground beef cheaper in large quantities, family packs or pre-packed tubes. Since the summer sausage sells for around $4.00 per pound in the grocery stores in our area and ground beef (about 73% lean) in 10 pound tubes averages $1.25 per pound, you can add the leaner ground beef and still come out cheaper by making your own summer sausage.
I have made this summer sausage in five pound batches but they don't last long enough so I make it in 10 pound batches now. It can be frozen for later use if necessary. This recipe is for 10 pounds of summer sausage.
How to Make Summer Sausage: Ingredients
10 pounds ground beef
8 teaspoons course ground black pepper
7 teaspoons mustard seeds
4 teaspoons garlic powder
4 teaspoons seasoned salt
4 teaspoons liquid smoke
5 tablespoons curing salt
How to Make Summer Sausage: Procedure
Spread ground beef out on a large tray, pan or on the work table.
Sprinkle all seasonings over the top of the ground beef. Mix the seasonings in well, (I knead it like bread dough until it is well mixed). Place the meat in a large, tightly covered container in the refrigerator for six to eight hours or overnight.
After the meat is chilled for the proper amount of time, take it out of the refrigerator and mix it well again. If I am going to use my sausage for a sausage and cheese tray, I use a stuffer attachment on my grinder and stuff it into casings. This keeps it perfectly round and small enough
to fit onto snack crackers. Otherwise, I just roll the meat into logs the size I want them to be and wrap them in netting to keep them round. Place the logs on a rack in a large bake pan for cooking. I use the broiler pan and rack from the bottom of my oven and bake it inside the oven, (not in the broiler), at 225 degrees for four hours. The sausage needs to be turned once each hour. It does not burn, stick, smoke or spatter at this low temperature so all you need to do is turn it once every hour.
When the summer sausage is done, if there is any grease at all on it, use a paper towel to blot it dry.
How to Make Summer Sausage: Serving Suggestions
With the New Year holiday coming up and snack trays a must for the holiday, this summer sausage makes a great sausage and cheese tray with snack crackers. It can be used in sandwiches or just for snacking. It is good anytime and never lasts long at my house.
the more lean category if you like and mix it. I like around 80% lean beef for the best mix. You can buy ground beef cheaper in large quantities, family packs or pre-packed tubes. Since the summer sausage sells for around $4.00 per pound in the grocery stores in our area and ground beef (about 73% lean) in 10 pound tubes averages $1.25 per pound, you can add the leaner ground beef and still come out cheaper by making your own summer sausage.
I have made this summer sausage in five pound batches but they don't last long enough so I make it in 10 pound batches now. It can be frozen for later use if necessary. This recipe is for 10 pounds of summer sausage.
How to Make Summer Sausage: Ingredients
10 pounds ground beef
8 teaspoons course ground black pepper
7 teaspoons mustard seeds
4 teaspoons garlic powder
4 teaspoons seasoned salt
4 teaspoons liquid smoke
5 tablespoons curing salt
How to Make Summer Sausage: Procedure
Spread ground beef out on a large tray, pan or on the work table.
After the meat is chilled for the proper amount of time, take it out of the refrigerator and mix it well again. If I am going to use my sausage for a sausage and cheese tray, I use a stuffer attachment on my grinder and stuff it into casings. This keeps it perfectly round and small enough
to fit onto snack crackers. Otherwise, I just roll the meat into logs the size I want them to be and wrap them in netting to keep them round. Place the logs on a rack in a large bake pan for cooking. I use the broiler pan and rack from the bottom of my oven and bake it inside the oven, (not in the broiler), at 225 degrees for four hours. The sausage needs to be turned once each hour. It does not burn, stick, smoke or spatter at this low temperature so all you need to do is turn it once every hour.
When the summer sausage is done, if there is any grease at all on it, use a paper towel to blot it dry.
How to Make Summer Sausage: Serving Suggestions
With the New Year holiday coming up and snack trays a must for the holiday, this summer sausage makes a great sausage and cheese tray with snack crackers. It can be used in sandwiches or just for snacking. It is good anytime and never lasts long at my house.
Tags & Keywords : food, sausage
