Brian’s Summer Sausage

Brian’s Summer Sausage

Brian CampbellCamfam Cookery
After many trials and tests, I've come up with the perfect summer sausage recipe. This recipe uses a mixture of pork and beef. You can use pre-ground, but I always like to grind my own when given the opportunity. This recipe is for two total pounds.
No ratings yet
Add to Shopping List
Prep Time 30 minutes
Cook Time 15 minutes
Resting/Drying Time 2 days
Total Time 2 days 45 minutes
Course BBQ, Lunch, Snack
Cuisine American
Servings 4
Calories 469 kcal

Equipment

  • 1 Sausage Stuffer any type will do
  • 2 ft Natural Sausage Casing
  • 1 Food Processor
  • 1 Mixing Bowl large
  • 1 Baking Sheet with Rack
  • 1 Smoker

Ingredients
  

Grind

  • 1 lbs ground pork 70% meat / 30% fat Pork shoulder
  • 1 lbs lean ground beef

Post Grind additions

  • tsp pink salt cure #1
  • 2 ½ tsp salt
  • 1 tsp coarse ground pepper
  • 1 tsp sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp nutmeg
  • ½ tsp dried basil
  • ¼ tsp marjoram
  • ½ tsp coriander seed
  • 1 tsp whole mustard seed

Instructions
 

Prep the sausage

  • Add the beef and pork to a food processor and pulse about 10 times to create a rough mix. Then, run for 30 seconds to 1 minute to get the desired consistency. You may have to do this in batches, depending on the size of your food processor. (Do this whether you purchase pre-ground or grind your own.)
    You can alos use amneat grinder
  • Transfer to a large mixing bowl.
  • Add pink salt, salt, coarse ground pepper, sugar, garlic powder, onion powder, nutmeg, dried basil, and marjoram. Mix with your CLEAN (or gloved) hands.
  • In a measuring cup, mix 1/4 cup cold water, coriander seed, and whole mustard seed, and let soak for about 3 minutes.
  • Add to ground meat and mix by hand until thoroughly and evenly mixed.
  • Using the sausage stuffer, stuff in the fibrous casings of your choice.
  • Place on a rack on a baking sheet and put in the fridge for 1 -2 days, uncovered (you are drying the sausage).

Smoke

  • Smoke at no higher than 180˚F to an internal temp of 155˚F. !! IMPORTANT!!
  • Then plunge in ice water for about 15 min to stop the cooking process
  • Dry by hanging the casings or on a rack and let come to room temperature (about 2 hours)
  • You do NOT need to refrigerate when completed (I do just our of habit).

Notes

 
 
 
 
 
 
 
 
 
 
 
 
 

Nutrition

Calories: 469kcalCarbohydrates: 3gProtein: 44gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 152mgSodium: 1826mgPotassium: 750mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 1mgVitamin D: 0.1µgVitamin E: 0.4mgCalcium: 38mgIron: 4mgZinc: 8mg
Keyword BBQ, Beef, Pork
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating