Best Toms Peppered Holiday Summer Sausage Recipes
HAMBURGER SAUSAGE
Here's a great recipe for crackers to use at Christmas. I've made this several ways, instead of just hamburger I've used a combination of ground deer and ground beef or ground moose and beef. You could probably use any combination of meat but I suggest adding a non-lean ground meat such as beef or pork because you don't want it to be too dry. I have cooked this on the second day and it's pretty much the same as the fourth day but you should let it sit for a minimum of 24 hours with at least one good mix during that time.
Provided by Kansas A
Time 8h20m
Yield 8 rolls
Number Of Ingredients 6
Steps:
- 1st day: Mix all ingredients into a large bowl and refrigerate.
- 2nd day: Mix (Can be cooked on this day).
- 3rd day: Mix.
- 4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.
Nutrition Facts : Calories 645.4, Fat 44.6, SaturatedFat 16.7, Cholesterol 192.8, Sodium 187.8, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 54.6
HOMEMADE SUMMER SAUSAGE AKA SALAMI
This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
Provided by morelhunter
Categories Meat
Time 1h40m
Yield 4 rolls
Number Of Ingredients 8
Steps:
- Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
- I use an ice cream bucket and place a lid on top.
- Refrigerate for 24 hours.
- Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
- Wrap in aluminum foil with shiny side towards meat.
- Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
- Bake at 325 degrees for 1 1/2 hours.
- Remove foil and rewrap in plastic wrap.
- Ready to use or freeze.
Nutrition Facts : Calories 491.9, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 152, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 42.4
HOLIDAY SAUSAGE
A co-worker gave me this recipe. It is a sweet-n-spicy appetizer entitled "Holiday Sausage" due to the festive colors of red maraschino cherries and green peppers. It is to be served with tooth picks, so your guests can spear a different flavor combination in each bite.
Provided by MarthaStewartWanabe
Categories < 30 Mins
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
- Mix brown sugar, salt and cornstarch in a chafing dish.
- Stir in vinegar, pineapple juice and water.
- Boil for five minutes.
- Add remaining ingredients.
- Serve hot from chafing dish.
- Have guests spear chunks with toothpicks.
Nutrition Facts : Calories 227.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 25.9, Sodium 669.9, Carbohydrate 19.8, Fiber 0.4, Sugar 16.5, Protein 8.9
SUMMER SAUSAGE
Make and share this Summer Sausage recipe from Food.com.
Provided by Lali8752
Categories Lunch/Snacks
Time 9h20m
Yield 5 rolls
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1044.2, Fat 77.8, SaturatedFat 30.9, Cholesterol 313, Sodium 259.3, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 79.3
SPICY SUMMER SAUSAGE
Make and share this Spicy Summer Sausage recipe from Food.com.
Provided by KeyWee
Categories Meat
Time 1h40m
Yield 4 six inch rolls
Number Of Ingredients 11
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.
Nutrition Facts : Calories 755.3, Fat 52.1, SaturatedFat 20, Cholesterol 231.3, Sodium 228, Carbohydrate 3.2, Fiber 0.8, Sugar 0.9, Protein 64.3
MAPLE SUMMER SAUSAGE
Come holiday time these were a staple at our house for pre dinner snacking. Goes well with cheese and crackers or by itself, with cheese and/or crackers. Serves ten but as a snack by itself serves 5. *NOTE* this is not a brand new pan kind of recipe - for your pans sake, please use the butter or a cooking spray before putting the syrup in and try and dump out remaining syrup into coffee can or another non plastic disposable container as soon as possible, rest will come off with hot water if not let sit for too long *another note* the Liquid in the pictures is not grease, its extra syrup i didnt shake off lol
Provided by Michelle_My_Belle
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Slice summer sausage into 1/4" rounds - remove plastic coating from around sausage after you slice as it is easier that way.
- Heat butter into large skillet completely coating bottom.
- Add syrup, slightly stir and let sit on medium heat until bubbling slightly.
- Place rounds into pan and let cook 3-4 minutes until bubbled up (like bologna) and a rich red color on bottom, turn and cook other side, they may not bubble back the other way but 3-4 minutes should be good.
- Remove from pan onto plate, twisting them over the pan to get rid of any excess syrup.
- Enjoy!
Nutrition Facts : Calories 307.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 47.5, Sodium 747.3, Carbohydrate 23.5, Sugar 19.6, Protein 9.8
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