Summer Sausage Recipe
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Category: |
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Ingredients: |
Ingredients: 5 pounds lean ground beef
3 tablespoons curing salt
4 tablespoons dry red wine
2 tablespoons liquid smoke
1 1/2 teaspoon garlic powder
2 tablespoons chili powder
2 tablespoons red pepper flakes
1 1/4 teaspoon ground cumin
2 tablespoons brown sugar
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Directions: |
Directions:Mix all of the ingredients together in a large bowl. Then dip in with both hands and blend thoroughly. It is important that the ingredients, particularly the curing salt, be well blended. Cover the bowl and refrigerate 24 hours. Mix again two or three times more during the next 24 hours to help the spices permeate the meat and the curing salt to do its job of flavoring and producing a nice color.
Divide the meat into four equal portions and roll each into a log shaped roll
3 inches in diameter and 7 inches in length. Roll each in nylon netting and tie the ends securely with string.
After baking, allow the sausage to cool and remove the netting. Dry thoroughly with paper towels. Wrap in aluminum foil and refrigerate. Use within a week or two, or freeze.
Bake on a rack in a 225 degree oven for 4 hours, rolling them back and forth from time to time so they don’t flatten out on one side. |
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Personal
Notes: |
Personal
Notes: This is a real good alternative to the Hickory Farms version. One of Paul's "go to" recipes when ground beef is on sale!
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