American Summer Sausage Recipe

American Summer Sausage

Summer sausage is historically considered to be of German origin. Subsequently it has been adapted to American conditions where it used to be produced during the winter for consumption in the summer. This is how it got its American name. It is a lean, relatively finely minced sausage, which is fermented at high temperature for a short time and thereafter heat treated to stop the fermentation.

Ingredients:

Pounds

Pork Picnics, approx. 26% fat

55.00

Beef Boneless, approx. 20% fat

45.00

Water

5.00

Salt

2.50

DQ Curing Salt

0.25

Dextrose

0.60

Cracked Black Pepper

0.25

Ground Coriander

0.12

Garlic Powder

0.13

Mustard Seed

0.06

Ground Allspice

0.03

Sodium Erythorbate

0.06

Bactoferm (TM) LHP Starter Culture   (8 grams)

  • The meat is ground coarsely through 1/4 plate.
  • Mix meat thoroughly with all ingredients for approximately 5 minutes.
  • The meat mixture is reground through a 3/16 plate.
  • Stuff meat mixture into 60 mm (natural, collagen, fibrous) casings.
  • The sausages are fermented at 105°F/82% r.h. for 12 hours or until pH is below 4.8. Product can be smoked at beginning of fermentation if desired.
  • Heating to 143°F/60% r.h. for 3 hours to stop further fermentation.
  • Heat at 165°F/80% r.h. until internal temperature reaches 155°F.
  • Lightly shower with hot water (140°F) for 3 minutes.
  • Temper to room temperature and then chill.



This product was added to our catalog on Friday 23 February, 2007.

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