Summer Sausage Issue

[bertman]

I ordered the Old Fashioned Summer Sausage seasoning from PS Seasoning, and followed instructions perfectly. I've made hundreds of pounds of sausage and snack sticks before, sometimes even from scratch. The fry test seemed very bland, but I went ahead and smoked a 12.5 lb. batch. It is terrible. Just awful. Not in a "something spoiled" kind of way, just a complete lack of flavor. Well, except for the smoke. Thank God I smoked it.

Anyone else have issues with PS Seasoning, or the Old Fashioned seasoning in particular? Or does anyone have an idea how I can use up all of this sausage and not throw it away? It needs to be dressed up with some flavor. Even paired with smoked cheese on a cracker, it still disappoints.

 

[02ebz06]

I have not used that seasoning, but the batch I made was mild as well.
I believe that is the nature of summer sausage.
Salami gets more tang to it.

 

[uncle eddie]

My one experience with PS Seasoning for summer sausage and also breakfast sausage was on the bland side (as well) and a bit salty. Haven't used it again.

Not sure what diameter summer sausage you made, but say it is about 1.5" diameter or less, I would put a chunk in a resealable bag with some spices and rest it in the fridge for a couple of days. Maybe some garlic powder, or chipotle seasoning, or....hopefully it will pick up a bit of flavor that way.

 

[Omnivore]

I'm a big fan of their Seven Peppers snack stick seasoning and some jerky seasonings of theirs but was disappointed in the summer sausage and hot Italian seasoning I bought. I've yet to find a seasoning brand where everything matches with my tastes. Would be nice though!

 

[thirdeye]

I use very few store bought seasoning blends, and I always do the 'fry test' on every formulation (even my tried and true ones because it's a great snack). Sometimes I'll even make a 3# test batch and keep it in bulk, and evaluate it maybe with some sausage burgers or some meatballs. It's cheap insurance.

Often my complaint with new recipes is too heavy on the salt. Plus I really like garlic, so I'll often increase that. If the PS blend didn't have the 'pop' you were after... the fix might be as simple as increasing their recommended amount per pound.

 

[bertman]

I use very few store bought seasoning blends, and I always do the 'fry test' on every formulation (even my tried and true ones because it's a great snack). Sometimes I'll even make a 3# test batch and keep it in bulk, and evaluate it maybe with some sausage burgers or some meatballs. It's cheap insurance.

Often my complaint with new recipes is too heavy on the salt. Plus I really like garlic, so I'll often increase that. If the PS blend didn't have the 'pop' you were after... the fix might be as simple as increasing their recommended amount per pound.

I get in a hurry sometimes and roll with it. That will never happen again. I ended up using the same kit, but added my own spice blend to the cubed meat before grinding, and as you suggested, increased the amount of their spice blend based on fry tests. It was also so bland that I used ECA and made it a tangy sausage.

I served this and a garlic sausage (which I also increased the spice amount based on fry tests) at a party for my wife, and both sausages were raved about. A good friend even wanted to know where I bought them, and didn't believe me when I told him I made them.

I've tried making my own spice blends from scratch, and never been overwhelmed with the results. After years of making summer sausage and snack sticks, and quite literally hundreds of pounds (small batches), I have yet to find one that makes me stop searching.

 

[thirdeye]

I've tried making my own spice blends from scratch, and never been overwhelmed with the results. After years of making summer sausage and snack sticks, and quite literally hundreds of pounds (small batches), I have yet to find one that makes me stop searching.

This is because we all have unique tastes, or maybe we like to think that a personal touch makes something better.

Try a search in the archives for summer sausage recipes from a member nicknamed "Disco", he has several. Below is a link to his webpage, I've used his recipes as a guide a few times.

OFG Summer Sausage - oldfatguy.ca

I have made summer sausage from kits and from recipes with all kind of exotic ingredients like encapsulated ascorbic acid, Fermento, high temperature cheese, etc. If you know the history of summer sausage, it was made by local people from local ingredients and just included meat and seasonings...

oldfatguy.ca

 

[zwiller]

I tried a few mixes including PS and found them all mostly bland. My go to mixes are AC Leggs. I've yet to be disappointed. I grab them on Amazon.

I've tried making my own spice blends from scratch, and never been overwhelmed with the results. After years of making summer sausage and snack sticks, and quite literally hundreds of pounds (small batches), I have yet to find one that makes me stop searching.

SS is actually a pretty easy formula. IMO it's salt, BP, mustard, and a hint of allspice. Of course, you can add stuff you like garlic or what have you but I like to keep my formulas basic or "classic" as I call it. I was intimidated a long time doing my own but not any more. I started with Marianski's formulas and then tweaked to my liking. The green book is a MUST have if you truly want to get good at this stuff.

https://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739

https://www.meatsandsausages.com/sausage-recipes/summer-sausage

 

[Jmac61]

I ordered the Old Fashioned Summer Sausage seasoning from PS Seasoning, and followed instructions perfectly. I've made hundreds of pounds of sausage and snack sticks before, sometimes even from scratch. The fry test seemed very bland, but I went ahead and smoked a 12.5 lb. batch. It is terrible. Just awful. Not in a "something spoiled" kind of way, just a complete lack of flavor. Well, except for the smoke. Thank God I smoked it.

Anyone else have issues with PS Seasoning, or the Old Fashioned seasoning in particular? Or does anyone have an idea how I can use up all of this sausage and not throw it away? It needs to be dressed up with some flavor. Even paired with smoked cheese on a cracker, it still disappoints.

Never used that seasoning, though I recently did a batch and used the recipe from Chudds BBQ youtube channel. Tons of flavor

 

[MICHLITCHSPOKANESPICE]

I ordered the Old Fashioned Summer Sausage seasoning from PS Seasoning, and followed instructions perfectly. I've made hundreds of pounds of sausage and snack sticks before, sometimes even from scratch. The fry test seemed very bland, but I went ahead and smoked a 12.5 lb. batch. It is terrible. Just awful. Not in a "something spoiled" kind of way, just a complete lack of flavor. Well, except for the smoke. Thank God I smoked it.

Anyone else have issues with PS Seasoning, or the Old Fashioned seasoning in particular? Or does anyone have an idea how I can use up all of this sausage and not throw it away? It needs to be dressed up with some flavor. Even paired with smoked cheese on a cracker, it still disappoints.

 

[BGKYSmoker]

My absolute favorite summer sausage is one we have called Baileys Summer Sausage, and we have a customer that puts pepper jack in it (not high temp) and it is the most amazing thing I've ever had!

Why are you here pushing your business?

 

[MICHLITCHSPOKANESPICE]

Why are you here pushing your business?

I'm here trying to be helpful.

 

[BGKYSmoker]

I'm here trying to be helpful.

Being helpful is good.

But posting to go to your business for help is another issue.
If your a paying forum sponsor your ok, if not then?
Posting to go to your website (located under your posts) IMHO Is advertising

Not sounding like being an @$$ but if we all post business links then the forum is lost to advertising. If I'm wrong I'm sure the Admins will call me on it

 

[MICHLITCHSPOKANESPICE]

Being helpful is good.

But posting to go to your business for help is another issue.
If your a paying forum sponsor your ok, if not then?
Posting to go to your website (located under your posts) IMHO Is advertising

Not sounding like being an @$$ but if we all post business links then the forum is lost to advertising. If I'm wrong I'm sure the Admins will call me on it

I was told by an admin if I paid for premium membership I can have my website in my signature. I won't promote my business in comments anymore. That was my mistake. New here and trying to understand the rules. Thank you.

 

[Peako]

Has anyone ever heard of phesant or game bird summer sausage? If so any tips or tricks would be great. Thanks

 

[uncle eddie]

Has anyone ever heard of phesant or game bird summer sausage? If so any tips or tricks would be great. Thanks

I think I have a recipe on my work computer…check back tomorrow

 

[Peako]

I think I have a recipe on my work computer…check back tomorrow

ok. I couldn't wait because it's needs to be processed. been in the fridge forb3 days already. I'm using north country seasoning. I have 3 lbs of birds and added 1 lbs of pork shoulder. It's cased up and in my copper head 5 now. Ill take it to 160 and let you know how it turns out. I'm thinking I should've added more fat, but we'll see.

 

[uncle eddie]

Found one chicken sausage recipe...

Chicken Bockwurst

3 feet small or medium casings
1 1/2 pounds boneless chicken breast and thigh meat, cubed
1/4 pound pork fat, cubed
1/4 cup finely minced onion
1 cup milk
1 egg
1 1/4 teaspoons salt
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 tablespoon finely chopped fresh parsley

Follow directions to prepare casings for stuffing.

Put chicken breast, thigh meat, and pork fat through meat grinder
using the fine blade, or fit food processor with steel blade, and
process until pureed.

Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to
the meat, and mix well.

Put mixture through meat grinder again, or process until mixture
is finely ground.

Stuff mixture into casings according to basic directions for stuffing
sausages.

Twist off to make 3- to 4-inch links. Sausages may be poached
according to basic directions for poaching fresh sausages and
broiled in butter according to directions to brown fresh, poached
sausages, or may be kept refrigerated for up to 2 days. Freeze for
longer storage.

 

[uncle eddie]

and another...

Chicken Bratwurst

3 feet of 1 1/2" diameter hog or sheep casings
3 lbs chicken meat
1/2 tsp. allspice
3/4 tsp. caraway seeds, crushed
3/4 tsp. dried marjoram
1 tsp. finely ground white pepper
1 tsp. salt, or to taste
Prepare the casings and grind the meat through a small disk. Mix the remaining ingredients
with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a
small disk and stuff into casings. Refrigerate for up to two days or freeze.


Roman-Style Chicken Sausage

4 feet 1 1/2" diameter hog or sheep casings
4 lbs. chicken meat
2 tsp. salt, or to taste
2 tsp. coarsely ground black pepper
1 cup onion, finely chopped
1/2 cup sweet green pepper, finely chopped
1/2 cup freshly grated Romano cheese
Prepare the casings and grind the chicken through a coarse disk. Mix the chicken with the remaining ingredients. Grind the mixture through a coarse disk and stuff into the casings. Twist off into four-inch links. To cook, saute in vegetable oil until evenly browned and cooked through.

 

[zwiller]

Oooh those sound tasty bookmarked those uncle eddie .

I've made a number of sausages with chicken thighs and their skin and they turned out FANTASTIC. I think it does a good job mimicing veal for cheap. A 50/50 blend of butt and thigh+skin is my go to for my weisswurst and is basically bockwurst.

I'm thinking I should've added more fat, but we'll see.

Yeah, think you're right but might not be too bad. Hopefully you used some cure.