Homemade Summer Sausage
- Carbohydrate 17.8644250777354 g
- Cholesterol 0 mg
- Fat 3.94522626694996 g
- Fiber 5.45271825986478 g
- Protein 5.43164682480957 g
- Saturated Fat 0.313501394728384 g
- Serving Size 1 1 Recipe (2309g)
- Sodium 8.97505282236361 mg
- Sugar 12.4117068178706 g
- Trans Fat 0.292386410794816 g
- Calories 113 calories
Step-by-step
- a large bowl, mix all ingredients with your hands like making meatloaf.
- Cover and Refrigerate 24 hours.
- Take out and knead one more time then make 4 (14x2 inch) logs.
- Put them on a cookie sheet with 1-2 inch sides.
- Bake at 300 degrees for 3 hours.
- Take out and wrap in wax paper with aluminum foil around that.
- Refrigerate until well chilled.
- Serve by slicing and eating alone or with crackers and cheese.
Substituting lean ground beef for regular hamburger meat ruins the final texture by leaving the sausage dry and crumbly instead of firm and cohesive. Ground chuck or standard 80/20 hamburger provides the essential fat content required to bind the meat mixture properly during the long cooking phase.
Managing Equipment and Meat Structure
Commercial sausage making typically requires specialized stuffers and fermentation chambers, but this formulation bypasses those industrial tools by utilizing a simple cookie sheet with one to two inch sides. Thoroughly kneading the meat by hand develops the necessary protein matrix before shaping the mixture into tight fourteen by two inch logs. Rolling these logs densely eliminates air pockets that would otherwise expand and crack the casing-free meat as it bakes at three hundred degrees for three hours. Utilizing Morton Salt Tender Quick is non-negotiable for achieving the distinct pink color and preserved cured flavor associated with traditional charcuterie.
Resting and Second-Day Serving
Wrapping the baked logs tightly in wax paper followed by a layer of aluminum foil prevents moisture loss while chilling in the refrigerator. Allowing the sausage to rest for a full twenty-four hours after the initial mixing phase ensures the mustard seeds and coarse ground pepper distribute their aromatics throughout the protein structure. Slicing the chilled product yields clean rounds that pair efficiently with sharp cheeses or crackers for cold meals long after the initial preparation day has passed.
