I am modifying my char-broil smoker but still want to experiment with summer sausage, so I came up with this recipe that I could cook in the oven. It turned out very good and was quite simple.
Sweet 'n Smoky Summer Sausage test
2 pounds of 75/25 ground beef
1/2 c. water
1 tablespoon brown sugar
3 teaspoons Morton Tender Quick
1 teaspoon non fat dry milk
1 teaspoon cracked peppercorns
1 teaspoon mustard seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1.5 tablespoon liquid smoke
Mix together and place in non-metal bowl in fridge for 12-24 hours
Next day, stuff meat into casings and place in fridge for additional 12-24 hours
"Tang" of summer sausage will increase the longer it is refrigerated.
Oven Cooking Instructions
•Let sausage sit on counter for 2 hours
•Line the bottom of oven with foil to catch the drippings.
•Lay sausage on racks.
•Cook at the lowest heat possible for the first hour. Leave oven open slightly to remove excess moisture if necessary.
•180 – 200 F until product reaches an internal temperature of 152 °F.
•Put it in a ice bath to get it back down to about 100F as soon as possible. This prevents the sausage from getting all wrinkled and your casings should be nice and plump. then let it air dry about another 2-3 hours to finish out the bloom and you should be ready to go.
Refrigerate or freeze sausages after smoking or cooking.
It turned out really well. I may up the smoke and pepper for the next batch but I think this is a go to recipe while I make the modifications to my smoker