My summer sausage recipe

[broozer]

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:

 

[SmokinEdge]

Looks nice. Good work.

 

[cptnding]

That looks fantastic! Is it pork or beef or mixed?

 

[Fueling Around]

Reminds me of local made summer sausage from my youth of 60 years ago.
I prefer whole beef SS similar to your recipe.

 

[DEERMAKER]

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 !

 

[Culinary Otter]

That SS looks delicious!

Also as a sidebar you have very nice handwriting

 

[Timber II]

Looks real good!!

 

[crazymoon]

B, Your SS looks tasty!

 

[JckDanls 07]

@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 ...

 

[broozer]

That looks fantastic! Is it pork or beef or mixed?

All ground beef per the recipe.

 

[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!