Pork Summer Sausage

Discussion in 'Sausage' started by kirby27, Dec 21, 2015.

  1. kirby27

    kirby27 Newbie

    Just getting into making summer sausage, brots, breakfast sausage and such. My question is: Can I get into trouble making summer sausage and such by just using pork butt? Most all recipes I've seen call for a mixture of mostly beef and about 20% pork. We've make several batches and they all taste great but still not sure if we're doing it the right way.
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    You can but it will be more like a pork roll.. Still good IMHO
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep, tasty as heck, but not the SS flavor you're used to, if you're used to beef SS.

    When SS first came into play, it was a much different sausage than we are used to today.  It was made in the winter at slaughter time, using a lot of the left over meats.  It would then be hung until summer rolled around and then fed to folks working in the fieds etc...

    Also, when using mostly pork butt, your end result will be much higher in fat.
  4. gomez93

    gomez93 Meat Mopper

    We do competition BBQ and therefore end up with quite a bit of pork trimmings. The last batch of SS I made was 2/3 pork to 1/3 venison, using Hi Mountain seasonings and it came out GREAT! I probably had a higher fat content than I really needed but the mouth feel is just barely on the greasy side, not enough to keep people from devouring it.

Share This Page