Summer Sausage Signature Recipe
The summer sausage is a staple of the American diet. It is one of the most favorite snack foods because it is easy to make, serve, and eat. You see summer sausage everywhere, from holiday sampler packs, to Superbowl Sunday spreads. It is a year-round treat, and not just for “summer.” These juicy sausage rounds are simple, but they can also fit well in a fancy charcuterie board, a winter cheese and sausage basket, on in your lunchbox, as a favorite snack of the current low carbohydrate, or “keto” diet fever.
Servings: 1
Calories: 426kcal
Equipment
- Food processor, or food processing tools (if you do not own a machine)
- Natural sausage casing
- Plastic gloves
- Deep dish pan
Ingredients
- Choice of 1 or two ground meats
- adobo
- cumin
- garlic salt
- salt
- peppercorn
- chili powder
- Liquid smoke
- Morton’s curing mixture (or your own curing mixture)
Instructions
- Mix the ground beef with all seasonings, including liquid smoke and curing solution.
- You will leave the meat to marinate overnight. Prior to this, take the meat and shape it into two or three “logs.”
- Place meat logs in the refrigerator and leave for 24 hours or more.
- Wear gloves prior to casing your sausages to avoid stickiness.
- You can now choose whether you want to cook your sausages through before or after casing the meat. It is up to you. We recommend you proceed to cook the links in the oven after casing them.
- Set your oven to 325 degrees F.
- Wrap sausages with aluminum foil. Poke holes in the foil.
- Fill the deep dish pan with water, at about ¼ of the pan.
- You will boil the sausages, wrapped up, for about 1 ½ hours.
- After they are cooked through, you can unwrap the sausages and place them in the refrigerator.
Nutrition
Serving: 100g | Calories: 426kcal