Summer sausage is easy to make. You can use venison , beef, ground pork or ground sausage any combination's to make 5 pounds. Add 1/2 cup red wine, 3 tablespoons Morton Tender Quick, 1-2 tablespoons red pepper flakes (depends on how spicy you like), 2 tablespoons whole mustard seed, 2 teaspoons ground black pepper, 2 tsp onion powder, 2 tsp garlic powder, 1 Tbls smoked paprika, 2 tsp sweet paprika, a splash of liquid smoke (optional). Mix all together, put in fridge mix a few times and cook the following day. You can shape into loaves 2-3 " by5 - 6", place on broiler pan and bake in oven at 185 for 5-6 hours or until internal temp reaches 160.
Variations is to add cheddar cheese and jalapeno. When making this one form into logs before refrigerating, wrap in foil or plastic wrap let set for 24 hours, remove wrap and bake as above.
I usually take enough mix out to make 2 loaves, add 1/2 cup regular or smoked shredded cheddar and add additional hot pepper flakes as mine are a mixture of my home grown hot peppers, jalapeno, Anaheim, pablano, what ever grew !!
Ohhhhhhh! Nice.
ReplyDeleteThe sausage is really good, the spicy with smoked cheddar is the best, I made sandwiches with sauerkraut and sausage on rye bread.
ReplyDeleteWe made some too! Sausage and hamb but used balsamic vinegar instead of wine. Reminds of chorizo so we are adding it to our eggs with some cheese. Very good. Thanks for recipe and ideas.
ReplyDeleteSounds great, how much vinegar did you use? We have used it on pizza before and it was good, did you add any other spices to get the chorizo taste, we love andoui but it is hard to find, we have been finding hot hungarian and it is good.
ReplyDeleteWe used 2.5 lbs and used the vinegar in place of wine, so 1/4 cup. The rest of the ingredients we kept the same. I think because chorizo is soaked in vinegar it has that tangy taste. I didn't have wine and hoped it would be okay.
ReplyDeleteI am going to try this recipe- it looks delicious :)
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