Mom's Old World German Summer Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 Lbs of very lean beef trimmed and cubed
4 Lb of very lean pork trimmed and cubed
9 Tsp of coarse salt
6 Tsp of pepper
1 heaping Tsp of garlic powder
2 heaping Tsp of onion powder
1 1/2 Tsp of Salt Peter ( get it at the packing plant)
2 tsp of accent
1- 2 Bottles of wrights liquid smoke
Pork casings ( you will have to order them from the butcher.
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Directions: |
Directions:Have the meat ground fine at the butcher and add the rest of the ingredients making sure that you mix it very well so that the seasonings are well distributed. You will need to have a grinder with a stuffing horn attachment. Wash the pork casings, they will come packed in salt. Wash them in several waters and turn wrong side out and run water through them to clean and wash the salt out of both sides. Once they are clean slip the casing on the stuffing horn and start feeding the sausage through the grinder until you have a sausage about 3-4 foot long. twist the sausage at about 6 inch intervals and close off the end, Hang sausage over a wire in the basement for two days to dry. After the second day start rubbing the sausages with liquid smoke. Do this every day for 2 weeks. The sausage is done when it is kind of hard and completely cured. |
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Personal
Notes: |
Personal
Notes: This recipe was brought to this country from Russia, at around the turn of the century (1900), by Molly Lamb of Otis Colorado. She gave this recipe to us in about 1975 she would make it about once a year and send it for gifts through the mail to her children. I used to go over to her house and help her make the sausage.
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