Beef council Summer Sausage:
Prep: 10 minutes
Refrigerate: overnight
Cook: 1 hour
Servings: 2 one-pound logs
2 pounds low-fat ground beef
1 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. Liquid Barbecue Smoke
1 Tbsp. mustard seed
1 Tbsp. Morton's Tender Quick Salt
3/4 cup water
Beef Summer Sausage
Combine all ingredients. Divide mixture in half and place each half on a sheet of foil. Shape the mixture into logs (like salami) and roll up in the foil.
Refrigerate overnight or up to 24 hours.
Remove from foil, lay on wire rack on cookie sheet and bake at 350°F for one hour. Re-wrap in foil and refrigerate or freeze until ready to serve.
Boudain
Cajun Boudin Sausage
none
2 pounds ground beef
2 pounds ground pork
4 cups cooked rice
4 large onions; minced
cloves garlic (10-25 ); minced
6 small Hot Chile Peppers, (Serrano, Etc); minced
2 stalks celery, minced
1 large sweet red pepper; minced
1 large sweet green pepper; minced
2 medium leeks; minced
6 green onions; minced
1 cup minced parsley
1/3 cup minced cilantro
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 tablespoons sugar
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon savory
Mix thoroughly. Stuff into casings. Dry overnight in slow oven or smoke overnight above hardwood coals (oak or pecan).
Wiley's Summer Sausage
Venison Summer Sausage
none
2 pounds pork sausage
2 tablespoons black pepper
5 pounds ground venison
2 tablespoons liquid smoke
1 teaspoon peppercorns
5 tablespoons Morton Tender Quick Salt
1 teaspoon red pepper
2 tablespoons garlic salt
2 tablespoons mustard Seed
1st. day: Mix well, refrigerate (covered) 24 hours. 2nd. day: Repeat above 3rd. day: Repeat above 4th. day: Divide into 5 equal parts (1 1/2 lbs. each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke until done. I have a Gander Mountain brand electric smoker with the water pan. I used it the last time I made the sausage and smoked it for 4 hours. Much better tasting than using the oven. Only problem is that my smoker has no settings, just plugs in. * Keeps 3 weeks in refrigerator, and DO NOT use metal dish for mixing or storing. Wiley Mixon
K's Summer Sausage -- Texas Hill Country Style
Summer Sausage
none
5 pounds deer meat
4 tablespoons Morton's Tender Quick
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
1 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons ground cayenne pepper
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons water
After mixing all ingredients shape into rolls and place in ice-box(refrigerator) 24 to 48 hours to cure. Place rolls on smoker and smoke with low heat (180F) 45 minutes. Turn over and smoke another 45 minutes. Increase heat in smoker to 300F after 45 minutes turn over and cook another 30 minutes. Sausage is now done. - - - - - - - - - - - - - - - - - - NOTES : Here is a Summer Sausage recipe we enjoy here. If you would like a sweeter version add 1 1/2 cups of brown sugar to this recipe. You may want to experiment with the Cayenne to suit your taste. ...... K
Hill Country BBQ List: Wild Game Summer Sausage
5 pounds wild game.; (90/10) Make sure
-- you have at least 10% fat total in the meat.
4 tablespoons Morton Tender Quick; (level)
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon mustard powder
2 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons red pepper flakes
1/2 tablespoon liquid smoke
1 tablespoon soy sauce
1 1/2 tablespoons worchestershire sauce
3 tablespoons water
For 10 or 20 pound batches just double or quadruple. Follow the directions your first time.
You will be suprised how such small amounts of ingredients flavor the sausage. Place the meat in a large non-reacting mixing pan (glass, enamel or ceramic).
Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the dry ingredients Mix all liquid ingredients and sprinkle across meat. Knead well. Roll into 4 or 5 rolls and cover. Place in refrigerator all night. This must be done for the meat to cure.
All night is the shortest time I recommend. Two days does have a better flavor. I have left it in the refrigerator for a week before cooking. Smoke between 150 and 200 degrees for two hours. Turning over at the hour mark. After two hours up the temperature to 325 degrees for an hour, turning over at the 30 minute mark. Should be about done then. (Ground chuck or hamburger can be used in place of wild game too, remember 90/10) By Kurt Lucas, Kent Wible and MC_Buster.
Some of the best I've ever eaten came from here:
http://www.cuetopiatexas.com/recipes
http://www.cuetopiatexas.com/catalog/product_info.php?products_id=30
Elgin, Kountze, and similar parts of Texas often have good sausage.
Also, look for a "Cervelat" recipe in any cookbook, and cure the sausage in mesquite smoke. Yum, yum, yum.
by CPASPARKS » Mon Dec 17, 2007 5:39 pm 
