My summer sausage recipe

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broozer

Fire Starter
Original poster
Feb 3, 2024
47
126
Portland, OR
I grew up in a small farm town that had a real butcher shop using local suppliers. They had a great summer sausage, and I decided I wanted to try to copy it. I ordered some logs from them over a few years, and have tried to match the flavor & texture I remembered.

Here's what I came up with; nothing too out of the ordinary, but just delicious. And since I like a little heat once in a while, I also made a couple of batches using some of my home-grown, dried & ground habaneros. 3/4 tsp. in a 3 lb. batch had just the right amount of heat for me:

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I grew up in a small farm town that had a real butcher shop using local suppliers. They had a great summer sausage, and I decided I wanted to try to copy it. I ordered some logs from them over a few years, and have tried to match the flavor & texture I remembered.

Here's what I came up with; nothing too out of the ordinary, but just delicious. And since I like a little heat once in a while, I also made a couple of batches using some of my home-grown, dried & ground habaneros. 3/4 tsp. in a 3 lb. batch had just the right amount of heat for me:

View attachment 688520View attachment 688521View attachment 688522Looks great. Nice texture. Thx for recipe !
 
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broozer broozer ... Looks and sounds great...

I'm a little concerned about the rate of cure#1 your using...
I'm thinking 1 tsp per 3 lbs of meat will be towards the high side of what's recommended... 1 "level" tspn is recommended for 5 lbs of meat ...
 
  • Like
Reactions: broozer
broozer broozer ... Looks and sounds great...

I'm a little concerned about the rate of cure#1 your using...
I'm thinking 1 tsp per 3 lbs of meat will be towards the high side of what's recommended... 1 "level" tspn is recommended for 5 lbs of meat ...
Yeah, it's a little heavy, but I lived to tell about it!
 
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