Summer Sausage - Food Wishes
Food Wishes・9 minutes read
Chef John demonstrates a shortcut method to make summer sausage in a few days mixing various ingredients, refrigerating, baking, and air-drying to create a flavorful, garlicky, slightly smoky sausage that can be customized into different variations like pepperoni or sopressata.
Insights
- Chef John shares a time-saving method for making summer sausage that typically takes months to cure, utilizing a unique combination of ingredients and a streamlined process.
- The versatility of the recipe allows for customization by using various meats, spices, and sizes, enabling the creation of different sausage variations such as pepperoni or sopressata with a garlicky, slightly smoky salami flavor.
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Recent questions
How can I make summer sausage quickly?
Chef John from Food Wishes demonstrates a shortcut method to make summer sausage in just a few days instead of the traditional months-long process. By following his recipe and using a combination of ground beef, diced celery, various spices, and curing salt, you can create a delicious summer sausage in a fraction of the time.
What ingredients are used in the summer sausage recipe?
The summer sausage recipe includes a mixture of diced celery, ground beef, garlic powder, smoked paprika, mustard seeds, black pepper, salt, cayenne, pink curing salt, and sugar. These ingredients are combined to create a flavorful and aromatic sausage that can be enjoyed on its own or as part of a charcuterie platter.
How long does the summer sausage need to refrigerate?
After shaping the sausage mixture into a log and wrapping it in parchment paper, it needs to refrigerate for 24 hours. This allows the flavors to meld together and the sausage to set properly before moving on to the next steps in the recipe.
What is the final step in making the summer sausage?
The final step in making the summer sausage involves unwrapping the log after refrigeration, applying a liquid smoke mixture, tightly wrapping it in foil, and baking it at 275 degrees for 1.5 hours. Once baked, the sausage is cooled, refrigerated overnight, and optionally dusted with black pepper before air-drying in the fridge for an additional day.
How can I customize the summer sausage recipe?
The summer sausage recipe can be easily customized to suit your preferences. You can experiment with different meats, spices, and sizes to create variations like pepperoni or sopressata. By adjusting the ingredients and quantities, you can tailor the flavor profile of the sausage to your liking and create unique variations to enjoy.
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Summary
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"Quick Summer Sausage Recipe with Chef John"
- Chef John from Food Wishes demonstrates a shortcut method to make summer sausage in a few days instead of months.
- The recipe involves mixing diced celery with ground beef, garlic powder, smoked paprika, mustard seeds, black pepper, salt, cayenne, pink curing salt, and sugar.
- The mixture is thoroughly combined, shaped into a log, wrapped in parchment paper, and refrigerated for 24 hours.
- After refrigeration, excess parchment paper is removed, liquid smoke mixture is applied, and the log is tightly wrapped in foil and baked at 275 degrees for 1.5 hours.
- The sausage is cooled to room temperature, refrigerated overnight, unwrapped, and optionally dusted with black pepper before air-drying in the fridge for an additional day.
- The final product is sliced and can be served as is or included in a charcuterie platter with mustard, cheese, and crackers.
- The sausage has a garlicky, slightly smoky salami flavor and can be customized with different meats, spices, and sizes to create variations like pepperoni or sopressata.
