Hobby Farms Forums / Food and Recipes / HobbyFarms.com Forum Topics / Summer Sausage / Latest Posts

RE: Summer Sausage

cappy — Thu, 03 Dec 2009 16:47:17 GMT

You might want to check this link

http://www.associatedcontent.com/article/220633/homemade_summer_sausage_recipes.html?cat=22

RE: Summer Sausage

vkirchner — Thu, 03 Dec 2009 16:14:50 GMT

I ate mine first, pass yours over.

RE: Summer Sausage

cweick — Wed, 25 Nov 2009 09:57:00 GMT

Boy that sounds good.

RE: Summer Sausage

ihenigman2 — Wed, 25 Nov 2009 04:17:34 GMT

i just made some summer sausage a couple days ago (it was delicios) i made it from 80% deer burger and 20% pork burger where i live we have a farm store called rural king supply they have seasoning packets that season 5 lbs for a couple bucks i mixed it all together and ran it through my meat grinder into cologen casings then baked it on 180 f until internal temp was 165 took about ten hours in the oven ive got the seasoning packet here its backwoods brand ill list some ingredients salt, dextrose,sugar,spices,mustard,garlic powder,sodium erythorbate &tricalcium phosphate i made 5 lbs and it was all eaten up in less than 24 hours im definately making more

RE: Summer Sausage

AlabamaBackyarder — Fri, 06 Nov 2009 12:38:22 GMT

Summer sausage is a mixture of meat and spices.

Blood sausage is a mixture of blood, fat, and grains that firms and swells as you cook it.

Lots of people enjoy it but I don't like the taste.

Alabackyarder.

RE: Summer Sausage

Drawbar — Wed, 23 Sep 2009 02:26:04 GMT

Mary Ann...I really do not know. My slaughterhouse does it and the sausage spices is a closely guarded secret. The only reason I know their is a 50% lamb/mutton mix is, because the person that buys my cull ewes and some lambs told me the mix ration and where she sells her sausage. I bought some and it was indeed good.

RE: Summer Sausage

cweick — Tue, 22 Sep 2009 10:44:22 GMT

Good question about the spices. I guess it all depends on your background and the diet.

Also what is the difference between summer sausage and blood sausage? Any know?

RE: Summer Sausage

mystnd — Tue, 22 Sep 2009 09:10:00 GMT

Isn't there a joke about never wanting to watch sausauge being made if you are going to eat it? But seriously...what spices do you use? Mary Ann

RE: Summer Sausage

Drawbar — Tue, 22 Sep 2009 03:48:19 GMT

I thought the same thing when I started looking at sheep farming nearly two years ago and I was surprised at how many sheep producers there are near me. Just because they show sheep, that does not mean they do not sell the cull ewes, ram lambs and excess lambs they have.

But what really surprised me was the number of lamb eaters out there. I call them out-of-the-closet lamb eaters because you would never know that there are so many people that eat lamb. My best friend was one and he never said anything about it until I started raising them.

RE: Summer Sausage

cweick — Mon, 21 Sep 2009 16:09:03 GMT

I guess it like wild rabbit vs keep in pen rabbit.

The only kind of lamb/sheep that's around here is the showing kind not the kept for the table kind.

RE: Summer Sausage

Drawbar — Sun, 20 Sep 2009 14:53:35 GMT

Common misunderstanding about sheep meat...many think that the older the meat is, the tougher and drier it is, but that is not the case. With mutton its far more juicy, BUT its also a LOT stronger in taste.

I am not sure where mutton gets its bad reputation. I think Teg is the best but Mutton is actually good too. I think during World War II when 10 year old sheep were being slaughtered and put onto the tables of everyone, it got a bad reputation. I don't know buts its definitely not dry.

I think the lamb/mutton combination on sausage stems from the ideal mixture of cost versus taste. That is, the cheap price of mutton makes the meat affordable, but the rather mild flavor of lamb tempers what would be a very strong taste.

RE: Summer Sausage

cweick — Sun, 20 Sep 2009 10:59:31 GMT

DrawBar...using mutton...do you have to soak the meat with something before cooking it?

RE: Summer Sausage

Drawbar — Fri, 18 Sep 2009 11:53:38 GMT

Mutton is sheep with an age over 14 months old. Its very strong, but also very juicy. Some like the strong taste while others prefer the mild flavor of lamb.

RE: Summer Sausage

cweick — Fri, 18 Sep 2009 07:07:44 GMT

"Mutton," I've heard my mom use that name before when we would go and buy baby lambs when I was very young like 5 or 6. What is it?

What else can go in the summer sausage?

RE: Summer Sausage

Drawbar — Thu, 17 Sep 2009 16:18:46 GMT

The best sausage in my very, very, very biased opinion is to use 50% lamb, and 50% mutton!

Summer Sausage

cweick — Thu, 17 Sep 2009 11:36:36 GMT

How do you make summer sausage?

I just go to the slaughter house in Kentwood to buy it.

Thanks.