Buffalo Summer Sausage Recipes

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SUMMER SAUSAGE



Summer Sausage image

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

5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
¼ cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
½ teaspoon hickory-flavored liquid smoke

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

HOMEMADE SUMMER SAUSAGE



Homemade Summer Sausage image

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

2 pounds ground beef
¾ cup water
½ teaspoon garlic powder
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon liquid smoke flavoring
1 tablespoon mustard seed

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



Summer Sausage image

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

5 lbs ground chuck
2 1/2 teaspoons coarsely ground pepper
4 tablespoons Morton Tender Quick salt
1 teaspoon garlic powder
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons liquid smoke

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

BEEF SUMMER SAUSAGE



Beef Summer Sausage image

Make and share this Beef Summer Sausage recipe from Food.com.

Provided by julz654

Categories     Meat

Time P1DT1h30m

Yield 4 sausages, 4 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
2 tablespoons tender quick salt (regular salt will not do)
3 tablespoons mustard seeds
1/4 teaspoon coriander seed
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 tablespoons brown sugar (optional)
2 teaspoons liquid smoke
1 cup water
1 dash nutmeg
fresh coarse ground black pepper

Steps:

  • Mix all ingredients together and form into rolls 2 inches in diameter, about 4 rolls.
  • Wrap each roll in aluminum foil and refrigerate 24 hours.
  • Place foil wrapped rolls in water.
  • Cover and simmer 1 hour or bake on a rack in oven for 1 hour at 350 degrees.
  • When cool, open the foil and drain.
  • Wrap in plastic wrap and refrigerate.
  • May be frozen either before or after cooking.
  • Great to serve as an appetizer on crackers with a soft cheese.

Nutrition Facts : Calories 440.2, Fat 25.1, SaturatedFat 9.3, Cholesterol 147.4, Sodium 3639.7, Carbohydrate 3.3, Fiber 1.3, Sugar 0.7, Protein 47.5

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Top Asked Questions

What to do with sausages in the summer?
Our sizzling sausage recipes are perfect for summer picnics, barbecues or lazy midweek meals. Tuck into sausage pasta dishes, traybakes, sausage rolls, hot dogs and more. A star rating of 5 out of 5. Light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike.
How do you make Italian sausage?
While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl. Mix to combine with your hands.
How to cook venison summer sausage?
Stuff links loosely at first. For a venison summer sausage, you want long links —you’ll tie the ends together eventually. Cut out lengths of casing about 2 feet long, Stuff a little more than 1 foot’s worth, with plenty of extra casing on either side. Do this with all the sausage before moving on.
How to smoke summer sausage in a smoker?
Move your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Don’t let the smoker rise above 100°F at all.

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