Roger's Summer Sausage
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).
11 comments
With 18 inch casings how many should you need for this recipe? Also at the risk of “tweaking” have you tried this with venison in place of beef? I will try this as it’s printed. Thanks.