Summer Sausage Recipe
Make Summer Sausage Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat and Fat
Spices and Seasonings
Liquid Ingredients
Casings
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder, beef chuck, and pork fatback into small chunks for easier grinding.
- 2
Soak the Casings
Soak the hog casings in cold water for at least 30 minutes to soften them and make them easier to handle.
Grinding and Mixing
- 3
Grind the Meats
Using a meat grinder, grind the pork shoulder, beef chuck, and pork fatback together using a coarse plate.
- 4
Mix the Ingredients
In a large mixing bowl, combine the ground meats with salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and Cure #1. Mix thoroughly.
- 5
Add Liquids
Gradually add the ice water and apple cider vinegar to the meat mixture, mixing until the mixture is sticky and well combined.
Stuffing
- 6
Prepare the Sausage Stuffer
Fit the hog casings onto your sausage stuffer's nozzle and tie a knot at the end of the casing.
- 7
Stuff the Sausage
Fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends of the casings when done.
Cooking and Storing
- 8
Cook the Sausage
Preheat your smoker or oven to 175°F (80°C). Smoke or bake the sausages until they reach an internal temperature of 152°F (67°C).
- 9
Cool and Store
Once cooked, cool the sausages on a rack and then refrigerate or freeze for storage.