Post by Chuckie on Oct 11, 2014 12:29:12 GMT -5
I believe I posted this MANY MOONS AGO on here, but may be mistaken. I got the base recipe from an older German woman, who's family was from Western Kansas (Beloit area). I added MANY more spices than hers, and here is my version.
What I like about this one, cooking is not a 3 or 4 day job in a 'slow burning oven'--although the Chambers would be PERFECT for that I suppose. She said those "tight Germans did NOT want to use the gas OR tie up their ovens overnight, so someone 'invented' this stove top recipe!" It works GREAT. Just remember you HAVE to use the Morton Tender Quick salt, and NOT 'regular' salt. As to the spices, I've added/subtracted many different things, so let your taste buds be your guide! And you can sub ground venison for the hamburger--see instructions @ bottom after first '*'
We had some friends who only mixed it ONCE and then cooked it. I highly recommend as a precaution no less than TWO mixings over TWO days, so the Tender Quick has a chance to permeate and cure the meat(s).
CHEERS!
Chuckie
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SUMMER SAUSAGE
4#s cheap Ground Beef*, plus 1# of ground pork
5 Tbs. Morton Tender Quick Salt (do not use regular salt)
3 Tbs. Cracked Black Pepper
2 tsp. Hickory Smoke Salt (if you can find)
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
2 Tbs. jarred minced garlic (omit if you don't like)
1 tsp. sage
1 tsp. marjoram
½ tsp. or less red pepper (to taste)
3 Tbs. whole mustard seed
3 Tbs. Liquid Smoke** mixed with
½ cup water (mix with liquid smoke)
Shake all dry ingredients together in Tupperware or Ziploc. Have a sink of hot soapy water ready for hand washing before kneading & remove rings, as meat mixture becomes very gooey. Mix meats and water/liquid smoke together well. Add 1/3 of dry spice mix; knead, repeat in thirds until all added. Mix thoroughly by hand 5 minutes after last spice addition. Cover, place in refrigerator (best not to use metal pans to store meats—may taint meat; I use a large crockery bowl). Repeat 5 min. kneading on 2nd and 3rd day (tip: set meat out ½ hour before kneading, lots easier on the hands than being so damn cold!). On third day, before kneading have large pot (i.e. canning pot) of water rapidly boiling. After kneading on 3rd day, roll into 5 – 1# rolls. Wrap sausage tightly in foil, twisting ends like candy wrappers (helps to maintain shape). Drop into boiling water. When water returns to the boil, set timer for one hour. After the hour is up, remove using tongs, unwrap and allow to cool. Meat will still appear red due to cure, but it’s done. When cool, place in Ziploc bags and refrigerate, or re-wrap in new foil and place in Ziplocs for freezing.
As I do with about all recipes, you can add any other dry spices (i.e. celery seed, etc.) you like to the above, or de/increase the spices listed. It is, however, mandatory that you use one Tablespoon of Morton’s Tender Quick to each pound of meat used.
I have a “Smokey Joe” electric smoker, and sometimes smoke the meat with 1/3 each hickory/cherry/apple for an hour on last day after forming rolls (one pan of smoke) to give it more flavor, and then boil per instructions. For a hotter taste you can finely mince four or five jalapenos and mix them in w/seeds for spicier sausage. I also added cubed cheese the last minute of mixing on last day. Cheese doesn't really stay 'chunked' but you can still taste it.
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*Can substitute ground deer meat for hamburger. You could probably TOTALLY do away w/the sausage portion IF deer meat has already been mixed w/sausage--a common butcher's practice, as venison is so dry.
**omit if smoking before boiling, but still add the 1/2 cup water
What I like about this one, cooking is not a 3 or 4 day job in a 'slow burning oven'--although the Chambers would be PERFECT for that I suppose. She said those "tight Germans did NOT want to use the gas OR tie up their ovens overnight, so someone 'invented' this stove top recipe!" It works GREAT. Just remember you HAVE to use the Morton Tender Quick salt, and NOT 'regular' salt. As to the spices, I've added/subtracted many different things, so let your taste buds be your guide! And you can sub ground venison for the hamburger--see instructions @ bottom after first '*'
We had some friends who only mixed it ONCE and then cooked it. I highly recommend as a precaution no less than TWO mixings over TWO days, so the Tender Quick has a chance to permeate and cure the meat(s).
CHEERS!
Chuckie
--------------------------------------------------
4#s cheap Ground Beef*, plus 1# of ground pork
5 Tbs. Morton Tender Quick Salt (do not use regular salt)
3 Tbs. Cracked Black Pepper
2 tsp. Hickory Smoke Salt (if you can find)
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
2 Tbs. jarred minced garlic (omit if you don't like)
1 tsp. sage
1 tsp. marjoram
½ tsp. or less red pepper (to taste)
3 Tbs. whole mustard seed
3 Tbs. Liquid Smoke** mixed with
½ cup water (mix with liquid smoke)
Shake all dry ingredients together in Tupperware or Ziploc. Have a sink of hot soapy water ready for hand washing before kneading & remove rings, as meat mixture becomes very gooey. Mix meats and water/liquid smoke together well. Add 1/3 of dry spice mix; knead, repeat in thirds until all added. Mix thoroughly by hand 5 minutes after last spice addition. Cover, place in refrigerator (best not to use metal pans to store meats—may taint meat; I use a large crockery bowl). Repeat 5 min. kneading on 2nd and 3rd day (tip: set meat out ½ hour before kneading, lots easier on the hands than being so damn cold!). On third day, before kneading have large pot (i.e. canning pot) of water rapidly boiling. After kneading on 3rd day, roll into 5 – 1# rolls. Wrap sausage tightly in foil, twisting ends like candy wrappers (helps to maintain shape). Drop into boiling water. When water returns to the boil, set timer for one hour. After the hour is up, remove using tongs, unwrap and allow to cool. Meat will still appear red due to cure, but it’s done. When cool, place in Ziploc bags and refrigerate, or re-wrap in new foil and place in Ziplocs for freezing.
As I do with about all recipes, you can add any other dry spices (i.e. celery seed, etc.) you like to the above, or de/increase the spices listed. It is, however, mandatory that you use one Tablespoon of Morton’s Tender Quick to each pound of meat used.
I have a “Smokey Joe” electric smoker, and sometimes smoke the meat with 1/3 each hickory/cherry/apple for an hour on last day after forming rolls (one pan of smoke) to give it more flavor, and then boil per instructions. For a hotter taste you can finely mince four or five jalapenos and mix them in w/seeds for spicier sausage. I also added cubed cheese the last minute of mixing on last day. Cheese doesn't really stay 'chunked' but you can still taste it.
-----------------------------------
*Can substitute ground deer meat for hamburger. You could probably TOTALLY do away w/the sausage portion IF deer meat has already been mixed w/sausage--a common butcher's practice, as venison is so dry.
**omit if smoking before boiling, but still add the 1/2 cup water