Toms Peppered Holiday Summer Sausage Recipes

SUMMER SAUSAGE

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.

TOMS PEPPERED HOLIDAY SUMMER SAUSAGE

Steps:

• In large bowl mix all ingredients well.
• Roll into 2 or 3 rolls.
• Wrap each roll in aluminum foil with shiny side.
• towards meat.
• Refrigerate 24 hours.
• Punch holes in bottom of foil with fork.
• Place on a rack in a baking pan to catch drippings.
• Bake at 325 degrees for 1-1/4 hour.
• Let cool and remove foil and dab off any grease with a paper towel.
• Rewrap with new foil and refrigerate 24 hours then ENJOY!

SAUSAGE, PEPPERS AND ONIONS

Steps:

• In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate.
• Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper.
• Fill the toasted rolls with the sausages, peppers and onions and serve warm.

SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and 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.

TOMS HOLIDAY SUMMER SAUSAGE

Steps:

• In Large Bowl mix all ingredients well.
• Roll into 2 or 3 rolls.
• Wrap each roll in aluminum foil shiny side toward meat.
• Refrigerate 24 hours.
• Punch holes in bottom of foil with fork.
• Place a rack in a baking pan to catch drippings.
• Bake in oven at 325 degrees for 1-1/4 hours.
• When cool,remove foil and dab off any extra grease.
• with a paper towel and rewrap with new foil and.
• refrigerate for 24 hours then ENJOY!