Home > Recipes > Free Sausage Recipes > Summer Sausage Recipe - Makes 10 lbs.
Smoked Summer Sausage

Ingredients:

   10 lbs lean ground meat (10-12% fat)            
   4 tablespoons salt
   2 level teaspoons curing salt
   2 teaspoons liquid smoke
   3 tablespoons corn syrup solids
   3 tablespoons powdered dextrose
   2 tablespoons mustard seed, whole
   1 tablespoon white pepper
   2 tablespoons black pepper, cracked
   1 teaspoon coriander seed
   1 teaspoon garlic granules
   1 cup cold water
   1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk
   5 (2" x 16") prepared fibrous casings

To prepare fibrous casings soak 15 minutes in warm water prior to using.

Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.

Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed.
   
Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.

See Directions for  Oven Processing or  Directions for  Smoker Processing.
 
Remainder should be frozen until needed.

True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.
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Coriander Seed Ground White Pepper Ground Curing Salt (Prague Powder #1)
Eldon's ground coriander is mild, sweet, and mellow with a hint of citrus.  An excellent spice for brightening up any jerky or sausage recipe. Eldon's White Pepper comes from the same vine as black pepper, except
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sausage and jerky recipes. 8 oz 		Curing Salt (Prague Powder #1) is a proportionate measure of salt and nitrite regulated by the FDA and USDA.
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