SUMMER SAUSAGE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. very lean ground meat or venison
1/4 tsp. salt
1/4 tsp. black pepper, fine ground
1/8 tsp. garlic powder, not garlic salt
2 tbsp. Morton Tender Quick curing salt
1 tbsp. whole mustard seed
3/4 cup water
1 tbsp. Liquid Barbecue Smoke
Coarse ground black pepper to roll sausages in
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Directions: |
Directions:1. Put water in bowl and whisk the seasonings (except coarse ground black pepper) together. Mix well.
2. Add ground meat. Mix with hands.
3. Divide into three rolls, 2 - 2-1/2 inches in diameter.
4. Sprinkle coarse ground back pepper on waxed paper and roll until all the pepper absorbed. I like it very liberally covered with pepper. Try some heavier than others to see how you and your family like it.
5. Wrap rolls tightly in foil and refrigerate 24 -36 hrs. I think 36 hrs. cures better.
6. Remove foil and bake on wire rack with drip pan underneath for 1 hr. at 350º.
7. Slice thin and serve with party bread or crackers. Ritz is my personal favorite. |
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Personal
Notes: |
Personal
Notes: YOU MUST USE CURING SALT, NOT REGULAR SALT. Another curing salt other than Morton's would be fine. They can be found at a Feed store or call Morton's sales office. (Contact Dolores German if you just need enough to try the recipe.)
Summer Sausage is not supposed to need refrigeration, but I keep it there.
Wonderful chopped up in scrambled eggs.
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