Best Smoked Summer Sausage Recipes

SMOKED SUMMER SAUSAGE

Steps:

• 1. Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
• 2. Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
• 3. Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
• 4. SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
• 5. Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
• 6. Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy

SUMMER SUCCOTASH WITH SMOKED SAUSAGE

Steps:

• 1. In dutch oven or large pan, bring beans, broth and water to a boil over med high heat. Reduce heat and simmer beans for about 15 min. until tender. Drain beans and set aside. Reserve broth.
• 2. In large cast iron skillet, cut smoked sausage into 1inch pieces. Saute sausage until brown. .
• 3. Add corn, onion, and garlic. Cook about 5 min, or until browned.
• 4. Add lima beans, pepper, chives, fresh herbs, and 2 cups of reserved broth. Cover and cook over medium- low heat for 10 min.
• 5. Stir in tomatoes and vinegar; cook until tomatoes begin to soften, about 8 minutes.
• 6. season with salt and pepper to taste. I do not use salt, so I did not add any. I thought the Kielbasa was salty enough.

SMOKED TURKEY SAUSAGE AND SUMMER VEGGIES

Steps:

• Wash and slice vegetables (I like to use summer squash, zucchini and green peppers). For an added kick, diced up a chile pepper to the mix!
• In a large skillet, on medium heat, warm up the olive oil and simmer the diced garlic for about 30 seconds.
• Add the squash, zucchini, pepper and onion, then season to taste with salt, pepper and fresh herbs (I also add some Italian seasoning and a dash of seasoned salt).
• Lower the heat to medium low, cover and simmer for about 20-25 minutes, turning the sausages and tossing the vegetables occasionally.

SMOKED SUMMER SAUSAGE PASTA SALAD

Steps:

• Cut red bell and pablano in half, remove stems and seeds. Place on baking sheet and broil for 5-7 min. till charring begins. Remove, cool, and dice. Dice onion, and grate cheese. Cube summer sausage, or any other sausage into small bite size pieces.
• Place all ingredients in a large bowl, add black pepper and sour cream. Mix to combine. Refrigerate until serving.

SMOKED BOLOGNA OR SUMMER SAUSAGE

Steps:

• We use mostly mesquite, but I know this would be delicious with hickory.
• Whether I buy a 5lb chub of bologna or 2 lb roll of summer sausage I always cut it in half longways. I think this allow the smoke to evenly penetrate the meat.
• Time will vary depending on what temp you are smoking with. We smoked the bologna for about 2 hrs at 225°. The summer sausage takes about 1 hr. at the heat.
• I always cube the summer sausage and serve as a snack or appetizer, it's great with smoked cheese.
• The bologna I sliced and browned on my griddle before serving as a side for breakfast at supper.

SMOKED SUMMER SAUSAGE

Steps:

• 1. Remove package and membrane from the sausage and apply a generous amount of rub all over the outside of the summer sausage.
• 2. Set your smoker (mine is a Traeger) to smoke and then a temperature of 225 degrees.
• 3. At 225 degrees: Place the summer sausage on the grill and close lid.
• 4. Let the sausage smoke for approx 2 hours. If the sausage seems a little to much fat in it, poke a few holes to let the some of the grease run out.
• 5. Remove and set on counter till cool and wrap in plastic or foil and store in refrigerator.
• 6. Slice what you need and if needed enjoy with crackers & cheese.