Best Homemade Summer Sausage Aka Salami Recipes

SPICY SUMMER SAUSAGE

Steps:

• In a large bowl, combine all ingredients& mix well.
• Roll into four rolls of equal size.
• Wrap tightly in plastic wrap& refrigerate 24 hours.
• Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
• Cool& wrap in tin foil- refrigerate or freeze.

SANDY'S SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
• Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

HOMEMADE SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
• Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

SUMMER SAUSAGE

Steps:

• Mix all ingredients together in glass or plastic bowl.
• DO NOT USE ANY METAL!
• Cover and put in refrigerator.
• Mix each day for 3 days.
• On fourth day, mix and form into 5 logs.
• Place on broiler pan.
• Bake 150F degrees to 160F degrees for 9 hours.

CHEF JOHN'S SUMMER SAUSAGE

Steps:

• Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
• Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
• Preheat the oven to 275 degrees F (135 degrees C).
• Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
• Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out.
• Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
• Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
• Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.