Summer sausage
Posted:
Sun Jan 09, 2005 2:48 pmby Franco
Summer sausage is often metioned in American cookery, what is it and do we have an equivalent?
Franco
Posted:
Sun Jan 09, 2005 3:24 pmby Parson Snows
Franco
You wrote
Summer sausage is often metioned in American cookery, what is it and do we have an equivalent?
Basically this refers to a semi-dry or cooked sausage, this would typically be made in the Autumn months and would last until the summer months. Hence the name "summer sausage"
kind regards
Parson Snows
Posted:
Sun Jan 09, 2005 8:57 pmby Mealex666
whats the recipe and how do i make it?
Posted:
Sun Jan 09, 2005 10:32 pmby David.
Great site. I have learned a lot from all your posts. Now it is time to contribute.
Summer Sausage.
2lbs Pork Shoulder
18 ozs beef or mutton, or venison or hedgehog. Any roadkill.
1 oz cure #1
1 tablespoon liquid smoke
1 tablespoon brown suger
1/4 tablespoon course ground black pepper
1/2 teaspoon ground ginger
6 garlic cloves finely chopped
1tablespoon mustard seeds.
Cut meat into small cubes. Mix with all ingredients. Course grind and leave overnight in fridge.
Fine grind, then put through sausage stuffer. Do not put into skins Make into 12 inch lengths X 11/2 - 2" diameter. Wrap in cling film. Refrigerate for a day.
Unwrap sausage and place on roasting tin. Bake at 200 F for 41/2 hours.
When cool refriderate. Use as required.
I like to eat it cold with warm, crispy french bread and hot mustard.
David.
Summer Sausage Recipes
Posted:
Mon Jan 17, 2005 12:54 pmby Parson Snows