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Homemade Summer Sausage Recipe: A Perfect Blend of Flavors for Summer Enjoyment
Summer is the perfect time to enjoy outdoor grilling, picnics, and family gatherings. One of the most beloved treats for these occasions is homemade summer sausage—a delicious, savory, and flavorful snack that’s perfect for sharing. Whether you’re enjoying it with cheese and crackers or adding it to a sandwich, homemade summer sausage brings that delicious, smoky, tangy taste we all crave during warm weather.
Making summer sausage at home may sound like a challenge, but it’s surprisingly easy with the right ingredients and a little patience. This recipe will walk you through the process of crafting your own homemade summer sausage, packed with incredible flavor and the perfect texture.
Ingredients:
- 2 lbs ground beef (or a mix of pork and beef for a richer flavor)
- 1/2 cup crushed ice (for texture)
- 1/4 cup non-fat dry milk powder (helps bind the sausage)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1/2 teaspoon curing salt (pink salt) (for preservation and color)
- 1/4 cup white vinegar (adds a slight tang)
- 1/2 teaspoon sugar
- Sausage casings (hog casings or collagen casings)
Equipment:
- Sausage stuffer (or a piping bag if you don’t have a stuffer)
- Meat grinder (if you want to grind your meat fresh, otherwise pre-ground beef works fine)
- Smoker or oven for cooking
- Thermometer (to ensure the sausage reaches the proper internal temperature)
Instructions:
1. Prepare the Meat Mixture:
Start by grinding your meat if you’re using a whole cut of beef and pork. You can use a coarse grind for a more rustic texture or a finer grind for a smoother consistency. After grinding, place the ground meat in a large mixing bowl.
Add the dry milk powder, salt, black pepper, garlic powder, onion powder, paprika, mustard seeds, crushed red pepper flakes, cure salt, vinegar, and sugar to the meat. Mix everything together thoroughly with your hands or a spoon.
Next, add the crushed ice slowly, incorporating it into the meat mixture. This helps keep the sausage moist and improves the texture. The ice will break down as you mix, so be sure everything is evenly distributed.
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