Summer sausage

S

Sask_Hunter

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Let talk summer sausage. Looking for a decent recipe to go with. I’m not against summer sausage kits the high mountain garlic and pepper is pretty good and so are some of the LEM kits. My oldest kid has some dietary issues and I can be sure he can eat the kits.

Let me know what’s worked for as I’ve found a few recipes on line I might try
 
I'm pretty sure I must be one of the very few in the UK to have an authentic Summer Sausage recipe I make regularly. This was shown to me by a great friend I have in Georgia, and I've been making it for years. It works very well, and everyone who's tried it always wants more!


I use venison and pork shoulder, but I guess you can substitute the venison for beef, moose, bear, or any red meat you like, really?

6lb venison
4lb pork shoulder
4 1/2 Tbsp coarse salt
2 Tspn Cure 1
1 Tbsp Ground Black Pepper
2 Tspn Coriander Seed, toasted and cushed
1 Tbsp Mustard Seed, toasted but left whole
1 Tspn ground Nutmeg
3 Tspn Garlic powder
3 Tspn Onion powder
4 Tbspn Milk powder
Ice water as needed

Optional:

1 Tspn Chipotle. OR chopped fresh jalapeno. OR diced Cheddar cheese

I mix everything until it's really sticky to allow the myocin to bind with the fats, then stuff into 60mm fibrous casings before leaving overnight to allow the cure to work (I've also smoked it straight away with decent results, so it's up to you how you want to do this)

Smoke at 175 until the IT is 150, then into a cold water bath.

I slice and vac-pack for my own consumption, but if I'm gifting one to anyone I leave it entire
 
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As someone whom shares gastro problems all my life with farmed pork, I suggest ensuring you trim any visible fat from this pork ingredient.
Also maybe ease off on any dairy products.

my two bits only....

Edit; when you look up older kielbasa sausage recipes (the best imo!) one does not see milk as an ingredient.
And in modern times are often easily found gluten free as well.
 
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Brutus said:
As someone whom shares gastro problems all my life with farmed pork, I suggest ensuring you trim any visible fat from this pork ingredient.
Also maybe ease off on any dairy products..
Click to expand...


You need fat otherwise you're eating sawdust. And the milk powder is essential to ensure the moisture retention properties of the sausage.
 
Not caring what you... or anyone for that matter, dies with their sausage recipes.
Merely a helpful suggestion.
My in-laws are owners of a successful butcher shop... and their sausage is quite popular locally. They suggested that Shank is neccessary in summer sausage. All the connective tissue works great for bonding it together nicely.
 
My two cent and I am sure to catch grief from the aficionados. I have made a ton of SS over the years from kits and from scratch, some good some bad, we all know the drill.
Recently I tried something that turned out perfect. I have settled on the High Mountain Hunters Blend for my flavour of choice and simple ease of mixing. For about 15lbs of lean venison trim I add 3 lbs of really lean beef hamburger, splash of liquid smoke. Grind and stuff per instructions, I cut the provided case in half or I eat a whole log at a time, not good the older I get.
Here is the difference, stuff three sausages each in a gallon ziploc, I do three bags at a time, and into the sous vide cooker(Google will tell all if you have never heard of it) 3-3.5 hours cook time at 155 degrees. Dunk the bags in ice water when 155 internal then hang somewhere cool or in a fridge to dry/bloom for 24-48hours. Once it has dried to how you like eat or freeze.
What I like about this is moist without a get deal of fat and once frozen and thawed it remains moist. Not wet or soggy, but moist venison sausage, which can be hard to do at the best of times. Repeatability is what I like and no guarding the smoker for 12-16hours. If you want the real smoke flavour and hour or two either before or after on a cool smoke works as well as the liquid smoke
I thought this was a revelation but turns out they have been using this method for years when I went looking for cook times.
 
I've found that my Slow Cooker on low makes a great 'ad-hoc' Sous vide. Run it up to operating temp on low and test the temp... mine was quiet close to throw a Med-rare cut of meat. Easy peasy right there
 
Woodsmoke said:
I'm pretty sure I must be one of the very few in the UK to have an authentic Summer Sausage recipe I make regularly. This was shown to me by a great friend I have in Georgia, and I've been making it for years. It works very well, and everyone who's tried it always wants more!


I use venison and pork shoulder, but I guess you can substitute the venison for beef, moose, bear, or any red meat you like, really?

6lb venison
4lb pork shoulder
4 1/2 Tbsp coarse salt
2 Tspn Cure 1
1 Tbsp Ground Black Pepper
2 Tspn Coriander Seed, toasted and cushed
1 Tbsp Mustard Seed, toasted but left whole
1 Tspn ground Nutmeg
3 Tspn Garlic powder
3 Tspn Onion powder
4 Tbspn Milk powder
Ice water as needed

Optional:

1 Tspn Chipotle. OR chopped fresh jalapeno. OR diced Cheddar cheese

I mix everything until it's really sticky to allow the myocin to bind with the fats, then stuff into 60mm fibrous casings before leaving overnight to allow the cure to work (I've also smoked it straight away with decent results, so it's up to you how you want to do this)

Smoke at 175 until the IT is 150, then into a cold water bath.

I slice and vac-pack for my own consumption, but if I'm gifting one to anyone I leave it entire
Click to expand...

I made this recipe on the weekend - can confirm its pretty damn good!
Will be making this again - thanks for the recipe!
 
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