First Summer Sausage

Discussion in 'Sausage' started by disco, Mar 31, 2014.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been making Andouille, pepperoni, snack sticks, which are all spicy. She Who Must Be Obeyed isn't big on spicy so I decided to try some Summer Sausage. I did a lot of research and made up a mix with traditional seasonings in a blend I though I would like.

    The ingredients are (all ounces are by weight):

    1350 grams (3 pounds) lean beef (I got some eye of the round on sale).

    560 grams (1 1/4 pounds) pork butt

    250 grams (1/2 pound) pork fat

    30 grams (1 ounce) Kosher salt

    6 grams (0.2 ounce) Prague powder #1

    75 grams (1 1/2 ounce) Fermento

    5 grams (0.2 ounce) dry mustard

    4 grams (0.2 ounce) paprika

    4 grams (0.2 ounce) garlic powder

    3 grams (0.1 ounce) ground coriander

    25 grams (1/2 ounce) powdered milk

    50 ml cold water

    15 ml corn syrup

    I was able to get a deal on a pork picnic shoulder. So I cut the thickest part of the fat off, boned it and cubed it. I had a lot more than I needed for this recipe but I am making breakfast sausage after this.

    I cut the beef up into cubes and weighed out the fat from the trimmings.

    Every thing was ground through the Kitchen Aid on the medium plate. I have usually used the fine plate so this will be interesting.

    I put the meat in the fridge to cool again and put 2 1/2 inch FB casings into warm water to soak.

    I mixed all the dry seasonings together in one bowl and the water and syrup in another.

    I mixed the wet and dry ingredients in the mixing bowl. I added the meat and stirred with my hands for several minutes.

    It all went into the fridge for an hour to make sure it was cool. I also put my grinder container outside (it is about freezing outside) to get cold.

    While they were chilling, I did a fry test. I liked the seasoning blend. I was a little worried about my own blend as I have never tried this before so that was a relief.

    I stuffed the FB casings and tied the end of one off with my meat probe in the end of one.

    The stuffed casings went in the fridge overnight. 

    The next day, I fired up the Bradley with a mixture of apple, pecan and hickory pucks. I gave it two hours with no heat during which the heat in the Bradley went to 100 F just from the puck lighter. Then I set it to 130 F for an hour. 140 F for an hour. 150 F for an hour. 160 F for an hour and then it took over 2 hours at 170 F to get to an internal temperature of 152 F. I pulled it and put it in cold water to stop the cooking. 

    I put it in the fridge overnight and cut into it the next morning.

    The Verdict

    This turned out great. It has a nice firm texture without being rubbery. The casing peeled off easily. The taste was a good beef flavour with the sour undertones of summer sausage and a nice smoke flavour. Even She Who Must Be Obeyed liked it! I will be making this again.

    Last edited: Mar 31, 2014
    kesmc27, smoking b, c farmer and 7 others like this.
  2. Looks real good.

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. It tastes great too!

  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would hope SWMBO liked it... Very nice.....
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks great man. I have my chunked pork curing in the reefer, tomorrow its andouille time again.

    I have a question. Does summer sausage ferment and don't you have to add some form of bacteria? Never done summer sausage, but when I started sausage I swore my first attempt would be thurnger . I think that's how its spelled..

    Its good looking, almost like a salami. Took good color.

    I have a stuffer, I am thinking an electric grinder would be nice about now....LOL
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Dave. She has different tastes than me in some things but this was a hit.
    Thanks, Foamheart.

    Traditional summer sausage ferments but I just can't be bothered with the long cures and the need for humidity and temperature control. So, I made it with Fermento to give it the sour taste. The texture and taste will not be the same as a fermented sausage but I did it in two days instead of months.

    You will love Thuringer. I haven't made it yet but I have bought it and do love the flavour.

    If I thought I could get a better grinder than the Kitchen Aid without getting a whooping from She Who Must Be Obeyed, I'd be all over it. Maybe if I am very good, I will get it as a gift some day. Nah, I'll never be that good.

  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Disco.

    I am gonna have to get into the sausage game soon.
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam.

    I highly recommend home made sausage. It is fun and tasty. 

  9. nozzleman

    nozzleman Smoking Fanatic

    Great job documenting your summer sausage adventure and congrats on a great looking final product.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the kind words! I do love trying new things and it is great when it turns out.

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That SS looks Awesome, Disco!!!!

    Beautiful Job!!!

    BWWBAOTS would love it too!!!

  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    AAAARRGGH. So many acronyms.

    Thanks, Bear. I have to admit I'm loving this retirement and the time it gives me to do this stuff.
    bearcarver likes this.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    You don't know that one??

    BWWBAOTS =  "Bear Who Would Be All Over That Stuff"

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! I should have known. Thanks for the chuckle!
  15. Oooooh disco, that is some really fine looking sausage! There is no better feeling than making your own sausage. You did a real fine job.
  16. goliath

    goliath Smoking Fanatic

    NICE JOB DISCO !!!!!!
     i made some also on the weekend, the spice blend is quite similar, but i used a 1/8 grind as called for and i will go to a more coarse grind next time.

    my 1st test piece seemed to stick to the casing a bit but will se how it works out. i have it drying for a bit in the fridge. i (WE) like it a bit dryer and firmer like a salami so will check it in a few days. the flavor is great..

  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Goliath. I waiver between the finer and coarser grind. I like the texture of the finer but I like the fat marbling with the coarser. Over all, I think I will stay with  the coarser.

    I seem to have more problem with the casing sticking when I cook it too quickly. If I bring the temperature up slowly, it seems to peel right off. I have no idea if that is right or not but it seems to work for me.

  18. Looks like a fine sausage job to me Disco!  [​IMG]  I'll bet you're already wishing you made more than 2  [​IMG]
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks. However, with just the two of us, 5 pounds of summer sausage is ok for awhile!

  20. java

    java Smoking Fanatic


    I have been locking for a good summer sausage recipe for a while now.

    some seem to be to bland. What I am looking for is somthing like Hickory farms,

    This sounds like it might have that " something extra or tang " we are looking for.

    how would you compare it to one of the better ss out there?

    although home made will always beat store bought.

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