WILD GAME SUMMER SAUSAGE RECIPE
There are three main reasons I love summer sausage. First, it's virtually indestructible. You can bring it along on backpack hunts and camping trips without having to worry about it going bad or getting crushed inside your backpack or cooler. Second, I love it because it's flavored heavily enough to...
Provided by Steven Rinella
Number Of Ingredients 13
Steps:
- While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl.
- Mix to combine with your hands. Work in small batches if you need to, and don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice, to get chilled again.
- Using the 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
- Change out the grinder plate to the 3/16-inch plate and pass the mixture through the grinder again.
- Meanwhile, dissolve the Fermento in the water and stir with a spoon.
- Add to the ground meat mixture and again mix with your hands, or throw the meat mixture in the bowl of a standing mixer and mix on low, until it's all incorporated.
- Press a piece of plastic wrap over the surface of the meat, making sure there are no air bubbles. Then wrap the bowl with a second layer of plastic wrap and set it in the fridge for 2 days to ferment.
- Make a little test patty and cook it up in a sauté pan to be sure you got the seasonings right. Adjust them if you didn't. Then, using a sausage stuffer, stuff the sausage into the casings.
- Let the stuffed casings rest in the fridge to dry out for 1-2 hours.
- While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes.
- Preheat the smoker to 112°-130°.
- Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
- Smoke for about 60 minutes at this temperature, then raise the temperature to 180°.
- Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature.
- Keep refilling the pan of apple wood chips as they get low.
- When the sausages are done, let them hang at room temperature for 1 hour to cool, then wrap well and refrigerate. They can be frozen for several months.
BUFFALO SUMMER SAUSAGE
Another yummy summer sausage combination!
Provided by Tina Reed @TinyDelights
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- Combine all ingredients together making sure it is mixed well.
- Shape into two rolls and wrap in foil.
- Refrigerate for 24 hours.
- Take rolls out of refrigerator and place in pan, cover with water and boil for 60 minutes. Place a lid or something on top to keep the rolls submerged as they boil.
- Drain and poke holes in the foil to allow them to drain and cool. Remove foil and put in ziplocs or bowls and refrigerate to cool. Slice and enjoy with some cheese and crackers.
CHEF JOHN'S SUMMER SAUSAGE
Traditionally, summer sausage is made and cured in the winter so that it's ready to enjoy during the summer, but unless you have some sort of time machine, we're going to have to settle on this easy, and much faster, shortcut method. Despite only taking a few days, this comes really close to everybody's favorite gift-basket sausage and makes a great centerpiece to any charcuterie board.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Beef
Time P2DT10h15m
Yield 8
Number Of Ingredients 13
Steps:
- Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
- Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
- Preheat the oven to 275 degrees F (135 degrees C).
- Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
- Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out.
- Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
- Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
- Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.3 g, Cholesterol 68.1 mg, Fat 19 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 6.7 g, Sodium 1563.7 mg, Sugar 2.2 g
BUFFALO SAUSAGE
Buffalo was (and still is) the primary game meat of the American Indians of the Southwest pueblos. They either hunted buffalo or, if they were an agrarian society like most pueblo tribes, they traded corn and other supplies for buffalo jerky and buffalo skins. Originally, there were over 60 million buffalo or bison roaming the continental United States from the Northwest all the way to Virginia. But by the 1920s, they were almost extinct from overhunting, with only 1,200 left. Fortunately, they have been brought back through effort and careful husbandry, and there are many suppliers of buffalo meat today. When planning my fall menus, I always include buffalo and pair it with local New Mexican fruits like our excellent apples from the Velarde Valley. Any high-quality buffalo sausage will work for this recipe, or substitute a game or lamb sausage.
Yield makes 6 tacos
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F. Cut the prepared green chiles into 1/4-inch strips (rajas); set aside.
- In a heavy skillet, melt the butter over medium heat. Add the apple slices and sauté until lightly browned on both sides side, about 3 minutes total (be careful not to burn the butter). Transfer to a bowl and set aside.
- In a large, heavy skillet, sear the sausages on all sides over medium-high heat until golden brown, about 1 1/2 minutes per side. Transfer the sausages to a baking sheet and bake until cooked through, about 6 minutes.
- To serve, cut the links into bite-sized pieces and sprinkle with ground oregano, cumin, and fennel. Combine with the chile rajas and serve immediately or keep warm until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with crema and goat cheese. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with crema and goat cheese, fold, and eat right away.
SUMMER SAUSAGE
A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.
Provided by TGFROST
Time P3DT8h10m
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
- On the fourth day, preheat oven to 200 degrees F (100 degrees C).
- Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g
SANDY'S SUMMER SAUSAGE
This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side.
Provided by SANDY WITEK
Categories Main Dish Recipes
Time P1DT2h15m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
- Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 1 g, Cholesterol 34 mg, Fat 10.3 g, Fiber 0.3 g, Protein 9.5 g, SaturatedFat 3.5 g, Sodium 895.8 mg, Sugar 0.2 g
BUD'S HOMEMADE SUMMER SAUSAGE
When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from...
Provided by JANE LOUISE
Categories Meat Appetizers
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
- 2. NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
- 3. IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.
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