Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Sausage recipe suggestions?
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Shadowrider" data-source="post: 3011877" data-attributes="member: 3099"><p>OK I dug my version of forum member 1Shott's Summer Sausage up. I may have tweaked it a bit but it's pretty close to his. It's pretty basic and doesn't sound all that special but it's actually very good. Some of the best I've had actually. It's on par with Robertson's Hams in Marietta or out on east I-40 by the Seminole exit (I think). I've made it a couple of times and need to do it again. I want to add some jalapeno and cheese next time. I've done double batches of this and vacuum sealed to freeze. It'll keep a lonnnnnngggggg time that way.</p><p></p><p></p><p>This recipe is for 2lb batches, double it as needed.</p><p></p><p>You need 1 key ingredient to make this, Mortons Tender Quick, WARNING DO NOT USE TABLE SALT, KOSHER SALT OR SEA SALT, you must use the Tender Quick, this is what will "cook" the sausage mix before you finish it in the oven or your smoker.</p><p></p><p>Ingredient list:</p><p></p><p>2lbs ground meat.</p><p>2 tablespoons Tender Quick.</p><p>1/4 to 1/2 tablespoon garlic powder</p><p>1 tablespoon liquid smoke. (OMIT if cooking in a smoker)</p><p>1 tablespoon mustard seed, whole.</p><p>1 tablespoon peppercorns or ground black pepper.</p><p></p><p>3/4 cup of water.</p><p></p><p>Mix all of the ingredients together and kneed for about 5 minutes, use your hands for this.</p><p>Place in a covered bowl and place in the refrigerator overnight.</p><p></p><p></p><p>Divide mix into 3rds, and form 3 rolls. Take 1 bottle of Worcestershire sauce and pour over the rolls of sausage and marinade for 20 minutes.</p><p></p><p></p><p>Bake in a 250 degree oven or smoker for 1 1/2 hours. Place these on a wire rack with a sheet pan under them to catch the drippings.</p><p></p><p>After they are finished, wrap them in paper towels for 30 minutes to soak up any extra fat, and place in the refrigerator overnight to firm up and allow the fat to set.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3011877, member: 3099"] OK I dug my version of forum member 1Shott's Summer Sausage up. I may have tweaked it a bit but it's pretty close to his. It's pretty basic and doesn't sound all that special but it's actually very good. Some of the best I've had actually. It's on par with Robertson's Hams in Marietta or out on east I-40 by the Seminole exit (I think). I've made it a couple of times and need to do it again. I want to add some jalapeno and cheese next time. I've done double batches of this and vacuum sealed to freeze. It'll keep a lonnnnnngggggg time that way. This recipe is for 2lb batches, double it as needed. You need 1 key ingredient to make this, Mortons Tender Quick, WARNING DO NOT USE TABLE SALT, KOSHER SALT OR SEA SALT, you must use the Tender Quick, this is what will "cook" the sausage mix before you finish it in the oven or your smoker. Ingredient list: 2lbs ground meat. 2 tablespoons Tender Quick. 1/4 to 1/2 tablespoon garlic powder 1 tablespoon liquid smoke. (OMIT if cooking in a smoker) 1 tablespoon mustard seed, whole. 1 tablespoon peppercorns or ground black pepper. 3/4 cup of water. Mix all of the ingredients together and kneed for about 5 minutes, use your hands for this. Place in a covered bowl and place in the refrigerator overnight. Divide mix into 3rds, and form 3 rolls. Take 1 bottle of Worcestershire sauce and pour over the rolls of sausage and marinade for 20 minutes. Bake in a 250 degree oven or smoker for 1 1/2 hours. Place these on a wire rack with a sheet pan under them to catch the drippings. After they are finished, wrap them in paper towels for 30 minutes to soak up any extra fat, and place in the refrigerator overnight to firm up and allow the fat to set. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Sausage recipe suggestions?
Search titles only
By:
Top
Bottom