Cheese And Summer Sausage Recipes

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

CHEF JOHN'S SUMMER SAUSAGE

Steps:

• Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
• Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
• Preheat the oven to 275 degrees F (135 degrees C).
• Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
• Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out.
• Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
• Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
• Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

CHEESE AND SUMMER SAUSAGE

Steps:

• Remove casing of sausage and slice in 1/2-inch discs. Leave cheese whole and serve with cheese knife or cube up ahead to pack for a picnic. Serve salami and cheese selections with grapes and grape tomatoes.

SUMMER SAUSAGE

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.

BEEF SUMMER SAUSAGE

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.