Coming from a family of butchers, fisherman and hunters, this recipe has been tested on some big guys with big appetites. If you're looking for a little more specialty, homemade summer sausage recipe that will knock the socks off your relatives when they come over during the holidays... well, look no further. You can tweak it as you see fit, but be careful because this recipe has been tweaked to perfection already. This recipe will make 10 lbs. of sausage.
8 tbsp plain salt (non-iodized)
7 tbsp course ground pepper
2 tbsp white sugar
3 tsp modern cure
1 tsp cayenne pepper
1 1/2 tsp mustard seed
1 1/2 tsp whole black pepper corns
1 tsp minced garlic (to taste)
Recommend 50% pork, 50% beef
Fibrous (non-edible) casings +/- 2 1/2" in diameter, 18-24" long or substitute collagen casings of similar size.
Smokehouse Apple Wood Chips, Chunks or Pellets
Cut meat into 1 1/2" to 2" chunks, mix with seasonings and refrigerate 2 hours. Grind meat using course grinder plate 3/8" to 5/8" diameter. Grind a second time with the same plate and stuffing horn on the grinder, filling casings. Hang your sausages in the smoker at 180 - 250 degrees Fahrenheit. Smoke for 2-3 hours using Smokehouse Apple Wood (chips, chunks or pellets).
Tom, this recipe is different than our classic Summer Sausage Mix available in stores, however, they both make a great final product.
Art, this recipe is for 10 lbs of meat.
It does not say how much meat to use can you let me know I want to try it. Thanks
Is this the same delicious recipe sold in stores? Under the “Summer Sausage Mix” name?
Your recipe for Roger’s Summer Sausage does not list the amounts of meat used, just the ratio. HELP.
Thank You Much,