Summer Sausage advise requested.

Discussion in 'Sausage' started by darwin101, Nov 9, 2014.

  1. darwin101

    darwin101 Meat Mopper

    I have not made a SS, only tasted the nasty ones from the mall during the holiday season.  So I am trying to figure out what to try first.  I like tend to like big flavours; spicy, garlic, smoke and paprika.  Any protein will do but beef or pork would be easy to start.  I was thinking of trying a generic SS or Martins Amish ring bologna, but only straight. 

    Any input to keep a rookie on the right path will be greatly appreciated.

    Thanks in advance. 
     
  2. Darwin, I'm actually about to tackle the same thing. A friend of mine just got a big batch of specialty mustards from WI, and we are doing a mustard and meat pairing get together with people. I've found Len Poli's German Farmer Summer Sausage recipe and it sounds damn good and it's what I'm going to be making. I might even add some red pepper flakes to spice it up because I to like spicier sausages. I've already ordered the casings and I'll be making it this weekend. 
     
    Last edited: Nov 10, 2014
  3. darwin101

    darwin101 Meat Mopper

    I kinda forgot about Len's site, thanks for the reminder.  That version looks as good as any and I will give it a try.  (with a couple of tweaks)

    Funny you mention specialty mustard, I just received a few pounds of brown and yellow seeds, making my own is also on the long to do list!

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