Here’s phase 2 for our Summer Sausage… Trust me, all the work will be worth it in the end!
Take your sausage out of fridge (now that its been in the fridge for 24 hours), unwrap it, and place it on a broiler rack.
If using all beef for it, cook it a 300* for 45 minutes on one side, pull it out and turn the rolls over, and then cook for 15 minutes on the other side. But if you did like I did and are using beef and venison, cook at 300* for 45 minutes, pull out and turn the rolls, and then cook for at least another 45 minutes on the other side.
While it’s cooking on the one side, you have plenty of time to take a short walk…
And then flip it over, and go take care of your chores! For us, 45 minutes is usually about the time it takes to do all the chores.. Or at least most of ’em! Time to head back in and get the sausage!
Yummy!!! Now, you can either stuff yourself and eat all 12-15 rolls, or you can let them cool, rewrap them in foil, and place in the freezer! Enjoy!
Summer Sausage
A recipe passed down in our family for generations, it's sure to be a summer favorite at your house!
Ingredients
- 2 pounds of ground meat I use 1/2 beef and 1/2 deer, thawed
- 1/2 cups water
- 2 T. Morton Tender Quick salt
- 1 1/2 t. liquid smoke
- 1 t. garlic salt
- 1/2 t. onion salt
- 1/2 t. pepper
Instructions
- Mix and break down the ground meat(s) in a large bowl.
- To the bowl, add salt, seasonings, liquid smoke and water. Mix together very well.
- Pull out about 12 - 15 large pieces of aluminum foil and make a loaf shape (about the length of your hand) out of the meat mixture. Place the loaf on the foil and wrap tightly. Do this until all of the meat is used up.
- Refrigerate loaves for 24 hours.
- After refrigerating, unwrap the loaves and place on a broiler pan.
- Cook at 300 degrees for 45 minutes on one side (if using only beef) and then flip loaves over and cook another 15 minutes. But, if using deer and beef, cook at 300 degrees for 45 minutes on each side.
- After cooking, cool and rewrap with foil if freezing.
- Enjoy!
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