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.
INGREDIENTS
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
DIRECTIONS
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).
Hi Tim, Yes the receipe does call for 8 TBSP of plain salt. Double check to ensure your comparing recipes for the same amount of meat. Also, the recipe is just a guideline so if you typically prefer a little less salt then go for less salt. Just note what you experiment with so when you perfect it, you have it for the future. Good luck!
Is this really “8 tablespoons” of salt? All other recipes I look at call for about half that amount.
Shane, the 2-3 hours of smoke time is for putting smoke on the sausages. This will not bring the internal temp up to 150 F, so you will continue with heat until this is reached.
This recipes says to smoke for 2-3 hours at 180-250. Will the sausages be up to 150 for an hour in that about of time? Or was it meant to smoke that length of time and then continue with heat until done (safe temp)?
Jim, the 18 inch casings that are about 2 to 2 ½ inches in diameter will hold somewhere between 1 ½ to 3 lbs of meat in each. This recipe for Roger’s Summer Sausage will make about 10 lbs of sausage, so you’ll need about 4 to 8 casings based on the current proportions of the recipe. Hope this helps and good luck! Let us know how it turns out!