Easy and Yummy Summer Sausage Recipe | Lehman's (2024)

FAQs

What makes a good summer sausage? ›

Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.

It is typically served thinly sliced and pairs well with wine and cheese. It is also great on sandwiches. You can also fry it up or toss it in a casserole, but the real beauty of summer sausage is that it's simple, ready-to-eat, and tastes great at room temperature.

Refrigerate to cure for at least 24 hours. It's a good idea to knead the meat mixture at least once during the curing time. The sausage can be stuffed into purchased casings, cooked in cans, or just hand shaped.

Chuck is a common beef cut for sausage making and comes from the cows neck, shoulder, and parts of the ribs. At 15-20% fat, it as a relatively high fat content for beef. A combination of Brisket (point end) and Chuck is a good combination.

Chub style casing used to make summer sausage, beef sticks, pepperoni, liverwurst, and most luncheon meats use are made from vegetable fiber, cellulose or muslin cloth and must be removed from the sausage before eating them.

Fermentation is one of the oldest methods of preserving meats. Dry sausages — such as pepperoni, and semi-dry sausages such as Lebanon bologna and summer sausage, have had a good safety record for hundreds of years.

Saltines, water crackers, and stone ground wheat crackers are all great choices for a cheese and sausage platter, and they are the ones I typically use for entertaining.

Do you need to cook summer sausage before eating it? No, you don't need to cook it before eating it. However, you can heat it a little bit if you prefer it that way.

Key step: Remove Sausages from the smoker and put in a ice bath. This ice bath method will stop the cooking of the meats. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight. You're now ready to eat, freeze, or share your amazing summer sausage.

Why is my summer sausage mushy? ›

The first thing people will tell you about sausage without a firm texture is that the mixture initially contained too much moisture. This could possibly be true, but there are a few other things you may consider also. The air speed of sausage drying should not be higher than 2 mph.

Na*Kyrsie Meats Summer Sausage

Fermented, fully cooked and semi-dry sausage made with beef, studded with yellow mustard seeds.

Here is a delicious recipe for smoked wild game summer sausage that you can do at home on your own. Combine bear, venison, bacon, seasoning and cure in a large container. Mix well until seasoning and cure are evenly distributed and dissolved. Run mixture through a grinder to mix thoroughly and grind bacon.

Answer: Absolutely, they can be frozen. In fact, my freezer is completely full of Frozen sausage right now.

The best sausages are made from good cuts of meat with plenty of fat, which will cook quickly and be tender and juicy inside the usually narrow casing, which is why pure meat sausages with no additives are generally more expensive than cheaper varieties which are laced with preservative and other adulterants.

Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.

Summer sausage got its name from the fact that when made the sausage needed little or no refrigeration, thus the sausages could be kept for eating in the usually warmer summer months. Summer Sausage was made in Europe for hundreds of years (or longer) and immigrants brought their recipes to the new world.

Summer sausage, as mentioned, is a semi-dry sausage; it loses around 15 percent of its original moisture content during aging. While salami can be considered a type of summer sausage, it generally loses about 25 percent of its original moisture during aging, making it a dry sausage.