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Summer Sausage

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Old 01-23-2004, 10:47 AM   #1
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Default Summer Sausage

stolen from the low carb board

Homemade Summer Sausage

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This can be frozen and I keep it in the freezer all the time. I usually double this recipe when I make it. (Original poster's note, not mine.)

2 lbs. ground beef
1 cup water
1/2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. black coarse pepper
1/2 tsp. garlic powder
1/2 tsp. mustard seed
2 tbsp. quick curing salt (Morton's Tender Quick salt)

Mix together well, like a meatloaf, do not use metal utensils or bowl. I use an old plastic ice cream container. Cover and refrigerate for 24 hours.
Roll in 4 rolls, about 1 1/2 to 2 inches thick. Wrap in aluminum foil with the shiny side toward the meat. Punch tiny holes along one side and place on broiler pain with the holes down to drain out the liquid. Bake at 325 degrees for 1 1/2 hours. Remove and cool. When cool, remove foil and rewrap in plastic. Ready to use or freeze.
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Old 01-23-2004, 01:49 PM   #2
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Can you eat store bought summer sausage as well then? Wow I am so thankful that I found this site. God is good! I'm really gonna miss this when I'm out of town next week.
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Old 01-23-2004, 05:17 PM   #3
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Store bought has fillers and is high fat so the answer is no. Sorry.
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Old 01-23-2004, 08:20 PM   #4
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Oh No guess I'm startin over cause I ate a couple of slices today. Bad girl! Oh well live and learn. Not gonna sweat it cause tomorrow is a new day and I'm still learnin. Thanks again Ruth!
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Old 01-24-2004, 08:05 AM   #5
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Please do not post recipes here! Post them in the recipe thread!
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Old 01-24-2004, 08:07 AM   #6
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Oh, my gawd... we're IN the recipe thread! Dang it! I thought I'd caught you, Ruth!
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Old 02-24-2004, 05:34 PM   #7
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I have made this summer sausage with deer and elk meat, my husband is one of the original "Great White Hunters", and it is really great. We even like it hot from the oven. Thanks Ruth, I hadn't even thought that I could have it on the diet. I don't know why I keep calling it a diet, for me it is going to have to be a lifetime eating plan.
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Old 12-07-2004, 03:17 PM   #8
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Has anyone tried this without the liquid smoke?
Do you think worcester (sp?) sauce would make a decent sub?
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Old 12-07-2004, 03:39 PM   #9
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Yup....I think you'd need a bit more than a half tsp to make a difference. By the way, I've never made this. If you make it, please let me know what you think. It looks to me like a glorified meatloaf but I could be wrong.
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