This was our first attempt at Summer Sausage and it turned out great! Ours turned out a little crumbly but we didn't measure exactly so our ratios of meat could have been off. We also cooked it longer because we were a little nervous at the short cook time. We mixed everything in a ziplock baggie which worked great! We found it difficult to get it packed tight enough and are planning to use soup cans as a mold, line them with tin foil and then bake. Hopefully this works:) **Note our butcher told us to spray/oil just a soup can pack the meat in and bake it-it should slip out-we are going to try that next.
This received rave reviews from my kids and extended family. Be certain to give the ingredients a few weeks to blend. We tried it within the first week and thought we'd made a mistake, however, another week or so and we loved it!
Wonderful! We used all elk meat (no beef) and regular sea salt. I generally 1/3 the recipe and make 2-4" long rolls. Everyone loves the great flavor. I like the smoker idea that one reviewer had and will make a full recipe and do that next time. Can never have enough of this in the freezer! Great to take on camping trips.
This is an excellent and very easy recipe that gives as good as Hickory Farms results! DD(7) said it was"off the hook",DD(9) said it was great and DH loved it He wants me to make more to give to some of his friends at work!!
This is a very tasty recipe! Last weekend was our first time making sausage. We used this recipe, some fibrous casings we bought off the internet, and smoked them in the BBQ for several hours and it turned out great!! It is a little salty at first but as it ages in the fridge the other flavors come though. I would recommend using a little less salt if you don't like allot of salt.
I actually have to hide this from my husband when I make it. This was easy to make if a little messy. I ended up using the Morton's Tender Quick Salt as I was unable to find a substitute.
Very easy to make and tasty too. I used 1 lb. of ground pork with the venison instead of the ground beef. Thanks for sharing.
Loved the recipe, as did everyone who tried it. I will be making this, a lot more often. Do not let the 4 star rating fool you, as I rarely if ever , give anything a 5 star rating. Love the recipe though.
I used more garlic (1 teaspoon per pound of meat) and it turned out phenomenal. I scaled this recipe up to use 4.5# vension and 1.5 # chuck and the salt content was a bit much. I will probably only use 4 tbsp. of Tender Quick for 7.5 servings, but it still turned out wonderful.
I was skeptical as I feared I would end up with 5 little baked meatloafs. But not so. The Tender Quick gives it the right color and texture. This was very, very good. I will definitely be making this again and again. Thank you.