Toms Peppered Holiday Summer Sausage Recipes

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HOLIDAY SAUSAGE



Holiday Sausage image

A co-worker gave me this recipe. It is a sweet-n-spicy appetizer entitled "Holiday Sausage" due to the festive colors of red maraschino cherries and green peppers. It is to be served with tooth picks, so your guests can spear a different flavor combination in each bite.

Provided by MarthaStewartWanabe

Categories     < 30 Mins

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb Italian sausage, links
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup white vinegar
1 tablespoon cornstarch
10 ounces pineapple chunks, drained (reserve juice for later)
1/2 cup pineapple juice (reserved from canned pineapple chunks)
1/2 cup water
1/2 cup green pepper, cut into 3/4-inch squares
1/2 cup maraschino cherry, drained

Steps:

  • Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
  • Mix brown sugar, salt and cornstarch in a chafing dish.
  • Stir in vinegar, pineapple juice and water.
  • Boil for five minutes.
  • Add remaining ingredients.
  • Serve hot from chafing dish.
  • Have guests spear chunks with toothpicks.

Nutrition Facts : Calories 227.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 25.9, Sodium 669.9, Carbohydrate 19.8, Fiber 0.4, Sugar 16.5, Protein 8.9

HOMEMADE SUMMER SAUSAGE AKA SALAMI



Homemade Summer Sausage Aka Salami image

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

Provided by morelhunter

Categories     Meat

Time 1h40m

Yield 4 rolls

Number Of Ingredients 8

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Steps:

  • Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
  • I use an ice cream bucket and place a lid on top.
  • Refrigerate for 24 hours.
  • Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
  • Wrap in aluminum foil with shiny side towards meat.
  • Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
  • Bake at 325 degrees for 1 1/2 hours.
  • Remove foil and rewrap in plastic wrap.
  • Ready to use or freeze.

Nutrition Facts : Calories 491.9, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 152, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 42.4

TOMS PEPPERED HOLIDAY SUMMER SAUSAGE



Toms Peppered Holiday Summer Sausage image

Like my other Summer Sausage only Peppered for a little Kick! Great for Holiday Get-Togethers.Use Lean ground Beef,Venison or Elk.

Provided by FlyfishingTom

Categories     Meat

Time 1h25m

Yield 2-3 Sausages, 4-6 serving(s)

Number Of Ingredients 13

2 lbs ground beef or 2 lbs ground venison
1 cup water
1 teaspoon liquid smoke
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 tablespoon mustard seeds
3 tablespoons morton's tender quick
1 teaspoon seasoning salt
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
2 -3 drops of your favorite hot sauce

Steps:

  • In large bowl mix all ingredients well.
  • Roll into 2 or 3 rolls.
  • Wrap each roll in aluminum foil with shiny side.
  • towards meat.
  • Refrigerate 24 hours.
  • Punch holes in bottom of foil with fork.
  • Place on a rack in a baking pan to catch drippings.
  • Bake at 325 degrees for 1-1/4 hour.
  • Let cool and remove foil and dab off any grease with a paper towel.
  • Rewrap with new foil and refrigerate 24 hours then ENJOY!

Nutrition Facts : Calories 505.4, Fat 34.9, SaturatedFat 13.3, Cholesterol 154.2, Sodium 184.4, Carbohydrate 2.1, Fiber 0.6, Sugar 0.7, Protein 43

SPICY SUMMER SAUSAGE



Spicy Summer Sausage image

Make and share this Spicy Summer Sausage recipe from Food.com.

Provided by KeyWee

Categories     Meat

Time 1h40m

Yield 4 six inch rolls

Number Of Ingredients 11

3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper

Steps:

  • In a large bowl, combine all ingredients& mix well.
  • Roll into four rolls of equal size.
  • Wrap tightly in plastic wrap& refrigerate 24 hours.
  • Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
  • Cool& wrap in tin foil- refrigerate or freeze.

Nutrition Facts : Calories 755.3, Fat 52.1, SaturatedFat 20, Cholesterol 231.3, Sodium 228, Carbohydrate 3.2, Fiber 0.8, Sugar 0.9, Protein 64.3

MAPLE SUMMER SAUSAGE



Maple Summer Sausage image

Come holiday time these were a staple at our house for pre dinner snacking. Goes well with cheese and crackers or by itself, with cheese and/or crackers. Serves ten but as a snack by itself serves 5. *NOTE* this is not a brand new pan kind of recipe - for your pans sake, please use the butter or a cooking spray before putting the syrup in and try and dump out remaining syrup into coffee can or another non plastic disposable container as soon as possible, rest will come off with hot water if not let sit for too long *another note* the Liquid in the pictures is not grease, its extra syrup i didnt shake off lol

Provided by Michelle_My_Belle

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 3

20 ounces beef summer sausage ("beefstick")
1 cup maple syrup
2 tablespoons butter

Steps:

  • Slice summer sausage into 1/4" rounds - remove plastic coating from around sausage after you slice as it is easier that way.
  • Heat butter into large skillet completely coating bottom.
  • Add syrup, slightly stir and let sit on medium heat until bubbling slightly.
  • Place rounds into pan and let cook 3-4 minutes until bubbled up (like bologna) and a rich red color on bottom, turn and cook other side, they may not bubble back the other way but 3-4 minutes should be good.
  • Remove from pan onto plate, twisting them over the pan to get rid of any excess syrup.
  • Enjoy!

Nutrition Facts : Calories 307.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 47.5, Sodium 747.3, Carbohydrate 23.5, Sugar 19.6, Protein 9.8

SUMMER SAUSAGE



Summer Sausage image

Make and share this Summer Sausage recipe from Food.com.

Provided by Lali8752

Categories     Lunch/Snacks

Time 9h20m

Yield 5 rolls

Number Of Ingredients 6

5 lbs ground chuck
2 1/2 teaspoons coarsely ground pepper
4 tablespoons Morton Tender Quick salt
1 teaspoon garlic powder
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons liquid smoke

Steps:

  • Mix all ingredients together in glass or plastic bowl.
  • DO NOT USE ANY METAL!
  • Cover and put in refrigerator.
  • Mix each day for 3 days.
  • On fourth day, mix and form into 5 logs.
  • Place on broiler pan.
  • Bake 150F degrees to 160F degrees for 9 hours.

Nutrition Facts : Calories 1044.2, Fat 77.8, SaturatedFat 30.9, Cholesterol 313, Sodium 259.3, Carbohydrate 1.5, Fiber 0.5, Sugar 0.1, Protein 79.3

HAMBURGER SAUSAGE



Hamburger Sausage image

Here's a great recipe for crackers to use at Christmas. I've made this several ways, instead of just hamburger I've used a combination of ground deer and ground beef or ground moose and beef. You could probably use any combination of meat but I suggest adding a non-lean ground meat such as beef or pork because you don't want it to be too dry. I have cooked this on the second day and it's pretty much the same as the fourth day but you should let it sit for a minimum of 24 hours with at least one good mix during that time.

Provided by Kansas A

Time 8h20m

Yield 8 rolls

Number Of Ingredients 6

5 lbs ground beef (or 5 lbs ground meat combination-see note above)
4 -5 teaspoons curing salt, rounded
5 tablespoons mustard seeds
2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons garlic powder or 2 1/2 teaspoons garlic salt
1 tablespoon hickory smoke salt or 1 tablespoon liquid smoke

Steps:

  • 1st day: Mix all ingredients into a large bowl and refrigerate.
  • 2nd day: Mix (Can be cooked on this day).
  • 3rd day: Mix.
  • 4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.

Nutrition Facts : Calories 645.4, Fat 44.6, SaturatedFat 16.7, Cholesterol 192.8, Sodium 187.8, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 54.6

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