Summer sausage question
Posted: Wed Mar 26, 2008 2:57 amA friend wants to make summer sausage and I need a good recipe. I don't have access to any of those Prague powders. I can get Mortons Tender Quick. Thank you.
One of several that I've seen in looking around the net:
Endless Summer Sausage
Makes about 5 pounds
Robust seasonings and long, slow cooking in the oven make this a fine-textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.
5 pounds ground beef chuck
3 tablespoons curing salt (such as Morton�s Tender Quick)
1/2 cup dry red wine
1 tablespoon pressed garlic
2 tablespoons each chopped rosemary and sage
3 tablespoons chopped sweet marjoram
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes, or 2 tablespoons minced fresh jalape�o or Serrano chiles
2 tablespoons fresh ground, toasted coriander seed
4 tablespoons brown sugar
Mix ingredients with your hands. Grind the mixture in a meat grinder or food processor. Cover and refrigerate for 24 hours, remixing with your hands 2 or 3 times.
Divide the meat into 8 portions and roll each into a long, narrow log. Rinse 8 pieces of cheesecloth in hot water to remove lint, press dry in a terry towel, then moisten liberally with vegetable oil. Roll each log in a double thickness of cheesecloth, then rub with more oil. Bake the logs on a rack at 250 degrees, turning occasionally to keep them round, for 4 hours, or until a meat thermometer shows an internal temperature of 160 degrees. Remove from the oven; remove the cheesecloth when cool and pat the sausages dry with paper towels if necessary. Refrigerate for as long as 10 days, or freeze, double-wrapped.
Serve at room temperature.