Welcome to the world of flavorful homemade sausage with this Zesty Summer Sausage Delight! Perfectly seasoned and slow-cooked, this recipe brings out the best of summer gatherings. Let's dive into how you can make this at home effortlessly.
Ground beef: The base of our sausage, providing rich flavor and texture. Choose a good quality for best results.
Cold water: Helps in binding the mixture together and keeping the sausage moist.
Powdered milk: Acts as a binder and adds a creamy texture.
Mustard seed: Adds a slight tang and complexity to the taste.
Garlic powder and onion powder: Essential for that savory depth we all love.
Smoked paprika: Infuses a smoky, sweet undertone.
Ground black pepper: Adds a touch of heat and warmth.
Liquid smoke: Provides that desirable smokiness without the need for a smoker.
Cayenne pepper: For those who like a little kick.
Curing salt: Ensures the sausage is safe to eat and enhances flavor.
Worcestershire sauce: Introduces a savory, umami depth to the overall profile.
This sausage pairs wonderfully with a fresh, crunchy salad or a side of roasted vegetables. For a picnic, slice it up and serve with cheese and crackers. You can also dice it into a hearty pasta dish or enjoy it on a toasted bun with your favorite toppings!
Start by grabbing a large mixing bowl — this is where all the magic happens. Combine your ground beef with cold water and powdered milk. Stir them together until the mixture is smooth. Now, sprinkle in the mustard seed, garlic powder, onion powder, smoked paprika, ground black pepper, liquid smoke, cayenne pepper, curing salt, and finally, the Worcestershire sauce. Mix everything thoroughly until it's all well combined.
Next, you'll want to divide the mixture into two equally sized portions. Take each portion and shape it into a log about 2 inches in diameter. This will ensure even cooking. Then, wrap each log tightly with aluminum foil, pressing out any air pockets. This step is key to achieving that perfect sausage texture.
Refrigerate your wrapped logs for at least 24 hours. This waiting time allows the flavors to meld beautifully, so don't skip it! Once the waiting is over, preheat your oven to a gentle 200°F. Place the sausage logs on a baking sheet and let them bake for 6 hours. This low and slow method ensures they cook evenly and develop a deep flavor.
After the initial baking, remove the foil and pop them back in the oven for another hour. This step helps form a lovely crust on the outside. Finally, let the sausages cool completely before slicing — this makes cutting them easier and helps maintain their shape.
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