Baked Summer Sausage Recipe With Apricot-Mustard Glaze (2024)

FAQs

What kind of mustard goes with summer sausage? ›

Beef Summer Sausage

A mustard mild enough for the kids and complex enough for the adults was difficult to nail down so we chose THREE! Herb (Dill) Mustard, Garlic Mustard, and Fruit Mustard all had something great to talk about — which is exactly what you want everyone at your backyard BBQ to be doing!

Remove and cool. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. Then turn the smoker up to 180°F, add your wood chips and smoke for 2-3 hours.

pH values can range from 4.5 to 5.2, and this also helps aid in shelf stability. Besides pH, water activity can also help determine whether a product is truly shelf-stable or not, which means in summer sausage, we need to bind water in the meat snacks and make it unavailable for microbial growth.

It is typically served thinly sliced and pairs well with wine and cheese. It is also great on sandwiches. You can also fry it up or toss it in a casserole, but the real beauty of summer sausage is that it's simple, ready-to-eat, and tastes great at room temperature.

Chuck is a common beef cut for sausage making and comes from the cows neck, shoulder, and parts of the ribs. At 15-20% fat, it as a relatively high fat content for beef. A combination of Brisket (point end) and Chuck is a good combination.

Yellow mustard and spicy brown mustard are both classic options, but you can also try other types like dijon, beer mustard or whole grain mustard. Mustard that includes whole seeds in it will add a bit of texture to your sausage in addition to the pop of flavor.

After most of the sawdust/chips have burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190⁰, this will cause a high humidity to cook the sausage.

Use food thermometers to ensure cooked sausage products have reached proper internal temperature of 160 F.

Key step: Remove Sausages from the smoker and put in a ice bath. This ice bath method will stop the cooking of the meats. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight. You're now ready to eat, freeze, or share your amazing summer sausage.

Encapsulated citric acid is a product in which citric acid has been encapsulated with partially hydrogenated vegetable oil. It looks like little tiny white balls about the size of the head of a small pin. It is added during the mixing of the product in manufacture.

Why is my homemade summer sausage dry? ›

You also want to look for case hardening. This is when the casing dries out too fast (or unevenly) and does not allow the moisture inside the sausage to escape. This is usually due to low humidity, too much airflow, or too much direct heat.

This is a non-edible casing that is used mainly to make cured sausages.

Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, with a neutral background that lets the sausage's seasonings shine. A sharp Cheddar (any Cheddar, really) or Swiss is also a fantastic match, with nutty notes that perfectly complement the smoke and acidity of the sausage.

These sausages are produced by stuffing a comminuted meat, curing agents, spices and flavorings into casings, holding at controlled temperatures (e.g., 20–45 °C) and humidities to facilitate acid production while inhibiting spoilage at sausage surfaces, and then drying at lower temperatures (e.g., 10–15 °C) and ...

After you have finished cooking, cool down in an ice bath. Since these were not smoked blooming is not necessary but you can still hang your sausage to age/dry for 6-12 hours.

Yellow mustard is a hot dog win

Mustard is widely accepted as the most delicious and suitable hot dog condiment, and it seems like classic yellow mustard is the simple choice. But it's also worth trying hot mustard, brown mustard, or even honey mustard atop your precious frank for a sweet or spicy kick.

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.

Known for its pungent and spicy profile, horseradish can effectively mimic the spicy kick of Dijon mustard, making it an excellent alternative in recipes that benefit from a bit of extra heat and depth of flavor.