Toms Holiday Summer Sausage Recipes

HOMEMADE SUMMER SAUSAGE AKA SALAMI

Steps:

• Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
• I use an ice cream bucket and place a lid on top.
• Refrigerate for 24 hours.
• Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
• Wrap in aluminum foil with shiny side towards meat.
• Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
• Bake at 325 degrees for 1 1/2 hours.
• Remove foil and rewrap in plastic wrap.
• Ready to use or freeze.

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.

SPICY SUMMER SAUSAGE

Steps:

• In a large bowl, combine all ingredients& mix well.
• Roll into four rolls of equal size.
• Wrap tightly in plastic wrap& refrigerate 24 hours.
• Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
• Cool& wrap in tin foil- refrigerate or freeze.

MAPLE SUMMER SAUSAGE

Steps:

• Slice summer sausage into 1/4" rounds - remove plastic coating from around sausage after you slice as it is easier that way.
• Heat butter into large skillet completely coating bottom.
• Add syrup, slightly stir and let sit on medium heat until bubbling slightly.
• Place rounds into pan and let cook 3-4 minutes until bubbled up (like bologna) and a rich red color on bottom, turn and cook other side, they may not bubble back the other way but 3-4 minutes should be good.
• Remove from pan onto plate, twisting them over the pan to get rid of any excess syrup.
• Enjoy!

HOLIDAY SAUSAGE

Steps:

• Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
• Mix brown sugar, salt and cornstarch in a chafing dish.
• Stir in vinegar, pineapple juice and water.
• Boil for five minutes.
• Add remaining ingredients.
• Serve hot from chafing dish.
• Have guests spear chunks with toothpicks.

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

HAMBURGER SAUSAGE

Steps:

• 1st day: Mix all ingredients into a large bowl and refrigerate.
• 2nd day: Mix (Can be cooked on this day).
• 3rd day: Mix.
• 4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.