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  • Any good summer sausage recipes?

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    It's that time of year. I have the freezer full and ready to process some meat. I was wondering if anyone hear has a good summer sausage recipe that they wouldn't mine sharing.
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    Summer sausage
    Go to gander mountain and get the hi mountain season summer sausage mix and follow the directions. I have never gotten a complaint about the sausage and keeps everyone coming back for more.
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    Summer sausage recipe
    We have a super recipe for summer sausage that I will type out for you... if you are interested... we found it in an older wildlife magazine...
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    sounds good
    Yes, I am definatly interested in that recipe. Thank you
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    Summer S
    I am also interested in that recipe D&Q if you would be so kind to Email it to me....Brian, Not sure where your located but a Guy had some here at work that some Amish people made him in Hamtonville NC and SON!!!! Talk about youy tounge slapping your brains out Good!!!! It was AWESOME and it was from last Year....I looked it up on my GPS and it's 60 miles from me little over a Hour away....They make it for $1.50 a Pound from your meat....I'll get the name and Number to ya if you would like....It was the best I had ever ate!!!!
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    Summer sausage recipe
    Ingredients:
    5 lbs lean ground venison
    4 tablespoons of Morton Tender Quick Core Salt
    2-1/2 teaspoons liquid smoke
    1 teaspoon garlic powder
    2-1/2 teaspoons mustard seed
    2-1/2 teaspoons coarse ground black pepper
    2 tablespoons Tobasco (if desired)
    *Before I go any further, the ingredients can be adjusted for your own taste... probably the best gig is to make it right by the recipe to start with then adjust as needed on your second batch. Personally we put a smidge less Morton Tender Quick and a little more of the other spices.... especially garlic... but it's a personal preference and this is just a starting point!

    Ok, so mix everything together thoroughly in a bowl then refrigerate. (We cover our bowl with saran wrap then a cotton towel with a rubber band around the bowl so no air can get in to dry it out.) Knead the meat mixture 5 minutes every day for four days. (You can knead it more often if desired but not necessary to do it more than twice a day.) On the fourth day, make four loaves (two inches in diameter, about 1-1/4 lbs each). Bake on a cookie sheet (or broiler pan to catch an grease) at 160 degrees for 9 hours. (Now here are a few things we have learned from all our years of making this delicious summer sausage: *you can make smaller loaves (we do) but adjust for time because the smaller loaves dry out faster and cook more quickly. *spray Pam or something like that on your hands when you are patting out the loaves cause the meat is sticky and this will make it much easier to shape into loaves. *take an old loaf baking pan and fill it about halfway with water then set it in the oven while baking the loaves - the water help keep the loaves moist because as we all know venison dries out easily. *when done cooking, wrap the loaves in wax paper then in aluminum foil, then put the loaves in a ziploc bag in the refrigerator. Again this is to maintain moisture... otherwise they dry out very easily. *they will last 2-3 weeks in the refrigerator... are great with spicy mustard & cheddar cheese or whatever your preference is... experiment & enjoy!!!! We make several batches each mid-December to give as Christmas gifts... everyone loves them!!!!!
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    Summer sausage recipe
    Recipe is below... enjoy! Let me know what you all think of the recipe and if you come up with any other additions to the recipe that we might enjoy trying! Merry Christmas!!!!
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    location
    I am located just outside of greensboro. I know the amish are known for quality so I am definatly interested. Thank you for that recipe I will try that also.
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    Thank you
    Thanks Debbie and Quin for that recipe and have a wonderfull Christmas.
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    Merry Christmas!
    Thank you both & Merry Christmas to you & your family! We are going over to Chapel Hill this weekend to watch the TarHeels play Appalachian so we will pass by Greensboro... let me know what you both think of the recipe & if you have any changes or additions that work for you that we might like to try... we are fixing to make a batch for when our cousin & his family come up from FL for the holidays... :)
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