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Summer Sausage

Summer Sausage recipe image
This hearty American-style summer sausage combines beef chuck and pork, seasoned with a complex flavoring solution of maple, lemon, and spices. After a 24-hour refrigeration period, the mixture is stuffed into casings and smoked for 12 to 17 hours. The final product is aged for at least two weeks to develop its characteristic savory, smoky flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 50
Calories: 3392.1
Dietary: Gluten-free
Description
This hearty American-style summer sausage combines beef chuck and pork, seasoned with a complex flavoring solution of maple, lemon, and spices. After a 24-hour refrigeration period, the mixture is stuffed into casings and smoked for 12 to 17 hours. The final product is aged for at least two weeks to develop its characteristic savory, smoky flavor.
Ingredients
  • 6 lbs Beef chuck
  • 1 cups dry red wine
  • 1 lbs Beef fat, cubed
  • 1/4 teaspoons ascorbic acid
  • 4 lbs Pork, w/ 1/2 lb fat, cubed
  • 1 teaspoons saltpeter
  • 5 tablespoons Salt
  • 2 tablespoons Sugar
  • 1/4 cups water
  • 1 tablespoons White pepper
  • 1/2 cups sugar
  • 2 teaspoons Crushed coriander seed
  • 2 tablespoons white wine vinegar
  • 1 tablespoons Whole black peppercorns
  • 1 tablespoons pure maple flavoring
  • 4 whole Feet lrg dia. beef casings
  • 1/2 teaspoons ground cloves
  • 1/4 teaspoons Nutmeg
  • 1 teaspoons pure lemon extract
Directions
  1. 1
    Grind the beef through the fine disk twice, chilling it between grindings.
  2. 2
    Grind the pork through the fine blade once and mix with beef.
  3. 3
    Prepare the flavoring solution by boiling the water; stir in the sugar until dissolved; heat to a bare simmer and add remaining flavoring solution ingredients; allow to cool.
  4. 4
    Mix the flavoring solution and all remaining ingredients with the meat and refrigerate for 24 hours.
  5. 5
    Prepare the casings and stuff the mixture in them.
  6. 6
    Smoke the sausage with a cool (80 to 90 degree) smoke for about 12 hours; increase temperature for about 4 or 5 more hours or until sausage is firm.
  7. 7
    Hang the sausage in a cool place at least 2 weeks. (If you have a spare fridge, hang in it set at 38 to 40 degrees.)

Nutrition Facts

Servings 50

Amount Per Serving
Calories 3392.1kcal
% Daily Value *
Total Fat 198.5g306%
Saturated Fat 76.5g383%
Cholesterol 1060.9mg354%
Sodium 1481.0mg62%
Total Carbohydrate 13.8g5%
Dietary Fiber 3.0g12%
Sugars 7.7g
Protein 356.5g713%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: summer sausage, beef, pork, smoked, american, maple, spiced, cured, homemade, deli, charcuterie, beef chuck, coriander, black pepper, lemon extract
Read it online: https://www.chefs-mate.com/recipe/summer-sausage-2/