Easy Summer Sausage Recipe - Great for Beginners

Today we are talking about Summer Sausage.

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Eric

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[coltcash]

Thumbs up for not using an off the shelf spice mix. About every other video ive watched does that

[MaizeANDBlue]

Hello Eric.
After the last 5 pounds was such a hit, I made another batch. _(amazing how fast five pounds went!)_
A few things I did differently this time...
I made twice as much, and used 61mm casings rather than the 76mm.
I mixed the seasonings into the cubed meat/fat before grinding.
I ground the meat using my 6mm grinding plate TWICE. (giving it 'a less course' mouth feel)
And I also added chopped jalapeño to half of the batch.
Both turned out great, but I think I prefer the jalapeño a bit more. Maybe next time I'll add some type of cheese.
*Eric, you've opened up a whole new world for this old man. THANK YOU!*

[reddowg]

I seen this video last year and finally got around to making it. I made 10 lb batch and added 1.5 lbs of sharp cheddar and 1.5 cups of freeze dried jalapenos and smoked it on an offset then let it hang out to dry for 12 hrs and I have to say its fantastic even my wife who doesn't normally like summer sausage is hooked, thank you Eric for all the work you do for this channel

[esmiller]

I made your summer sausage 2 days ago and I must say OUTSTANDING! SPECTACULAR! One thing i learned was to prick the sausage a little more. It was moist, the smoke was perfect. The grain was smooth. I will never buy summer sausage again! I'm going to be making sausages for loved ones at Christmas. Thank you for the video with clear instructions.

[alexshields]

I'm new to the smoking meats for preservation but I like to work to achieve better end results. I am glad I found this channel. This gentleman seems very knowledgable on the subject and explains things in easy to follow terms. I suspect a lot of returns to this site to watch his videos.

[frankie]

Thank you for offering alternative advice for cooking.

[SmokinJoesPitBBQ]

Great job Eric! Summer Sausage is my all time favorite and nothing beats making your own. 👍🏼

[eugenemcdonaldjr]

I am the middle of making your easy summer sausage recipe, but with using chicken. It is in the smoker right now. The test patty was spot on. I used thighs and breast meat, more breast that thighs. I didn’t directly use much fat, only 100 grams. However I made broth with the bones and remaining skin and used that as my liquid. So far it is working, will know for sure tomorrow

[ericfoster]

two to three months??? I forgot a half log I'd vac sealed and stored in my second fridge. Ten months later I found it, and it was still good! LOL

[ActualChef]

I love that you used a bit of Nutritional Yeast. We use it in everything.

[nobleskinner]

Summer sausage brings back memories of when I was a young little boy when I went to work with my Grandfather and he would slice it up with some cheese and saltine crackers. Its hard to find a really good sausage that has those peppercorns and chilly flakes unless you go to a butcher in a Texas German town. I have yet to make it but is definitely on my short list of to do list. Thanks Eric for this awesome video. No more grocery store summer sausage for this guy.🤠

[cindisanders]

I made about 5 lb of this summer sausage yesterday. I used Venison and fat from beef tenderloin which I had trimmed and saved in the freezer. I aimed for 70/30 mix. I used our Kitchen Aid stand mixer to do the grinding, mixing and stuffing. I followed the recipe and the cooking schedule and things turned out great. Thanks for the recipe!!

[RARufus]

I made this summer sausage last weekend and it was very good. I didn't have the nutritional yeast, but I'm ordering some for the next go around. I also used venison instead of beef and beef fat to augment the lean venison. I added dried jalapeno peppers too. Smoked them for 4 hours until it hit 150 degrees and it was very good. Thank you so much for this!! It was my first time making summer sausage and this has given me lots of confidence to continue to produce great summer sausage.

[gintaraskurtinaitis]

Nice recipe. I need to try it. Have never heard of Ph meter . Will need to read more about it.

[spudzee]

Hi Eric great video as always! I’d love to see the various styles and options for knots. Thank you!😘

[timnewkirk]

I just completed a 10# batch and I’m super pleased with the results!

[russf]

I finished my third (or forth) batch of this last night, but I tried something different this time. My local store had 80/20 ground beef at $1.70 per pound, so I made four pounds into a couple logs. I'm enjoying it as I type this out. VERY good! Not at all dry because I used your smoking schedule.
Thanks Eric!

[marximus]

Another great recipe. Easy to follow turned out perfect for me. I subbed in some duck breast from a hunter friend for the lean beef portion. Also added sharp cheddar and jalapenos. Delicious smokey tangy. Everyone I've shared it with so far is really impressed!

[henagemagill]

Love this vid. The is the same way I make my summer sausage. I saw your fermented summer sausage episode too. I will try that some day. Would love to see an episode on mixing spices before of after grinding, a comparison.

[scottbowen]

Your almost at 100k. Almost time for a tour of your kitchen!