Best Summer Sausage And Swiss Spread Recipes

SWEET SAUSAGE WITH GARLIC SWISS CHARD

Steps:

• In a large saute pan cook sausage over medium high heat until fully cooked, about 3-5 minutes.
• Remove sausage from pan and keep warm.
• Turn down heat to medium.
• Add garlic to saute pan and cook for about 1 -2 minutes until tender.
• Next add in Swiss chard, cooking for 3-4 minutes until tender.
• Add butter and melt.
• Add wine, bring to a slow boil and let sauce cook for about 1-2 minutes.
• Add cooked pasta and toss to mix ingredients.
• Sprinkle with shredded Parmesan cheese if desired.

SAUSAGE AND SWISS CHARD PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

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.

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.

SUMMER SAUSAGE AND SWISS SPREAD

Steps:

• In food processor, pulse the meat chunks until finely ground with an s blade. Do not over process, just pulse until it resembles ground beef. Place beef in medium mixing bowl, scrape processor and return to base.
• Add Swiss cheese cubes to processor and pulse until pieces are small split pea size. (It helps to have the Swiss cold from the fridge to chop it rather than mush it up.) Scrape chopped Swiss into mixing bowl. Here it is your choice whether to hand chop the celery into fine dice or to use processor to chop. (I chop the celery and finely mince the onion by hand as I think you can hand chop more uniform pieces. And it is very difficult to get a finely minced onion with such a small amount in the processor.)Add chopped celery, onion, sweet relish, and mayo to mixing bowl and combine well. If the meat mixture is too dry, add a little more mayo until desired consistency.
• You can serve the meat mixture by itself, or you can mix in the softened cream cheese and serve at room temperature. This makes a very tasty spread for crackers or crostini, and a good filling for celery sticks, cherry tomatoes or other "Fill-able veggies"