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Looking for summer sausage recipe

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lebhuntfish:
Just like the title says,  I am looking for some different summer sausage recipies. I would like to try a homemade one this time around.  Planning on doing about 50lbs of venison. Thanks

Patrick

JW_Halverson:
The only recipe that ever made a good version for me has been lost.  I have tried a dozen recipes since then and none to my taste.  I have had several versions from pre-made spice packets, but you end up paying waaaay to much for what is really only a dollars worth of salt and spices.  Some so expensive that it adds up to more than a dollar a pound to make sausage!  Ridiculous! 

Good luck, brother.  I will be following this thread closely.

lebhuntfish:
Thanks JW, I know what you mean about the premixed stuff.  Ive bought it a few times when it was on clearance.  It wasn't to bad. But it wasn't really what I wanted either.  Hopefully someone will have a good recipe.

Patrick

Pat B:
I've never made summer sausage, Patrick but if you come to the Classic and bring some with you I'd be happy to do a taste test for you.  ;D

Hawkdancer:
Patrick,
Found these in a cookbook out of Wiscinsin:
1. 8 lbs elk or deer
    2 lbs flat porktrimmings
    1 tbs cracked. Black pepper
    10 tsp table salt
    3 tbs sugar
    1/2 tsp saltpeter (ammonium nitrate)
    1 tbs + 1 tsp coriander
    1 tsp ground ginger
    1 tbs ground mustard
    1 tsp mustard seed
    1 tbs garlic powder
    2 cups rose wine
Chill meat to 38 F. Grind through 3/16" grinder plate. Place in large crock, pan, etc.
Mix in all ingredients by hand and chill 2-3 days in cooler or fridge.  Stuff tightly into casings about 1 ft long.  Hang so thet do not touch at room temperature for 5 hours.  Move to smoker, smokehouse and smoke at 120F 618 hours or until internal temperature is 120 F.  Hand at room temperature in draft free area.   ( Seems like a lot of salt to me, and I don't like pork in my venison sausage -C- >:D
I would use mead instead of rose wine, since I make mead). From Brenda & Paul Ross, Fremont WI

2.  2 lbs venison
     1 1/2 teaspoons liquid smoke
     1 cup water
     1 tbs mustard seed
     1/2 tsp onion powder
     1/8 tsp garlic powder
     3 tbs Morton's Tender Quick Meat Cure
Mix all ingredients together and add to meat, make rolls or links as you want.  Roll in foil with meat to shiny side.  Refrigerate 24 hours, place on rack over pan, stick fork through foil to allow drippings  to drain.  Bake at 325 F for 1 hour &15 minutes   ( I think this would work by leaving out the liquid smoke and following the soking directions above). From Marilyn Benish, Yuba, WI?

Neither of these have sage, I think I would cut mustard in half and add sage to replace.  Have fun, I have not tried either of these, but I got elk in the freezer to try them out.
Hawkdancer

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