wittdog
Master Chef
Summer Sausage
Summer Sausage
2 lb hamburger 1 cup water
1.5 tsp liquid smoke 1.5 tsp garlic powder
1 Tbs mustard seed 1 Tbs peppercorns (optional)
1 tsp seasoned salt 3 Tbs salt
Mix together all ingredients. Roll in short rolls.Wrap in aluminum foil (shiny side in). Refrigerate for 24
hours. Leave in foil and cook for 1 hour and 10 minutes at 350 degrees F.The last 15 minutes, open and
remove foil.Cook on cooking rack.If fat hamburger is not available, increase the proportion of regular
hamburger.Ask your butcher. Regular hamburger is considered 70 % to 80 % lean.
Summer Sausage (Goteborg)
3 1/2 lbs. beef trimmings 2 lbs. beef chuck
2 lbs. beef hearts 2 1/2 lbs. regular pork trimmings
2 level tsp. Prague Powder No. 1 1 tbsp. black pepper
3 tbsp. ground mustard 2 tbsp. ground nutmeg
1 tsp. garlic powder (optional) 8 tbsp. salt
4 tbsp. powdered dextrose 6 ozs. Fermento
The beef should be ground through a 3/16â€
Summer Sausage
2 lb hamburger 1 cup water
1.5 tsp liquid smoke 1.5 tsp garlic powder
1 Tbs mustard seed 1 Tbs peppercorns (optional)
1 tsp seasoned salt 3 Tbs salt
Mix together all ingredients. Roll in short rolls.Wrap in aluminum foil (shiny side in). Refrigerate for 24
hours. Leave in foil and cook for 1 hour and 10 minutes at 350 degrees F.The last 15 minutes, open and
remove foil.Cook on cooking rack.If fat hamburger is not available, increase the proportion of regular
hamburger.Ask your butcher. Regular hamburger is considered 70 % to 80 % lean.
Summer Sausage (Goteborg)
3 1/2 lbs. beef trimmings 2 lbs. beef chuck
2 lbs. beef hearts 2 1/2 lbs. regular pork trimmings
2 level tsp. Prague Powder No. 1 1 tbsp. black pepper
3 tbsp. ground mustard 2 tbsp. ground nutmeg
1 tsp. garlic powder (optional) 8 tbsp. salt
4 tbsp. powdered dextrose 6 ozs. Fermento
The beef should be ground through a 3/16â€