HOMEMADE SUMMER SAUSAGE
A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.
Provided by Shannon
Categories Main Dish Recipes
Time P1DT1h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 0.3 g, Cholesterol 34 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 895.6 mg, Sugar 0.1 g
SUMMER SAUSAGE
A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.
Provided by TGFROST
Time P3DT8h10m
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
- On the fourth day, preheat oven to 200 degrees F (100 degrees C).
- Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g
BUD'S HOMEMADE SUMMER SAUSAGE
When I married into my husband's family I learned they had a 75 year old tradition each Thanksgiving. It was making Summer Sausage. Not the usual casing sausage, but made with HAMBURGER! We have made oodles of this in our 30 year marriage and now our 3 grown sons do, too. We'll probably be making this 75 years from now...somewhere in our family tree. Venison can be used as well and it's delicious! The ingredients will make several batches of this sausage. The Tender Quick lasts forever.
Provided by JANE LOUISE @lovinspoonful
Categories Meat Appetizers
Number Of Ingredients 6
Steps:
- In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
- NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
- IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.
HOMEMADE SUMMER SAUSAGE
Make and share this Homemade Summer Sausage recipe from Food.com.
Provided by sammyjake
Categories Meat
Time P3DT8h
Yield 6 rolls
Number Of Ingredients 6
Steps:
- Mix well,keep in refrigerator for 3 days or 48 hours.Mix well three times during time in refrigerator.Shape into sausage rolls(about 6).
- Put in oven directly on oven racks.
- (place pan of water under meat to catch drippings).Bake 8 hrs or overnight on lowest oven setting.
Nutrition Facts : Calories 739.3, Fat 44.1, SaturatedFat 16.5, Cholesterol 253.7, Sodium 251.4, Carbohydrate 1.7, Fiber 0.7, Sugar 0.2, Protein 79.1
SUMMER SAUSAGE
Make and share this Summer Sausage recipe from Food.com.
Provided by Lali8752
Categories Lunch/Snacks
Time 9h20m
Yield 5 rolls
Number Of Ingredients 6
Steps:
- Mix all ingredients together in glass or plastic bowl.
- DO NOT USE ANY METAL!
- Cover and put in refrigerator.
- Mix each day for 3 days.
- On fourth day, mix and form into 5 logs.
- Place on broiler pan.
- Bake 150F degrees to 160F degrees for 9 hours.
Nutrition Facts : Calories 1044.2, Fat 77.8, SaturatedFat 30.9, Cholesterol 313, Sodium 259.3, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 79.3
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