This summer sausage is easy to prepare and delicious. When you make your own sausage, you never have to worry about the mystery meat you’re serving your family!
- 3 books Ground chuck roast
- 3 tablespoons Morton TenderQuick
- 1 teaspoon Ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Mustard seeds
- 1 teaspoon liquid smoke
- ⅔ cups ice water
Mix the ground chuck well with the remaining ingredients and place the mixture in the refrigerator for 1 hour while it firms up.
Using clean hands or a wooden spoon, transfer the sausage mixture to a mahogany collagen casing. Gently squeeze the case as you fill it to remove any air pockets.
When the hose is full, use twine to tie the end. This recipe makes enough to fill two large casings.
Transfer the filled casing to the refrigerator and let sit overnight. This gives the Morton TenderQuick time to dry out the beef.
Once the sausage has hardened, place it on a wire rack supported by a cookie sheet. Place the cookie sheet with the sausage in a 200ºF oven and bake until an internal temperature of 155ºF is reached. It will take about 3 hours.
It is very important to use a digital thermometer to monitor the temperature of the sausage. If the sausage gets too hot (above 160ºF), the fat will separate from the meat and the sausage will be dry, crumbly, and not very good.
As soon as the sausage reaches 155ºF, remove it from the oven and place it in the refrigerator for a few hours until completely cooled.
Thinly slice the sausage and serve with cheese and crackers for a delicious snack!