When I was a campfire girl back in the 1960s (haha old!) we made this too. I earned some best flair for my sausage making with my mom watching. I was 9! It’s good. My mom was skeptical but she ate most of it! Thanks. I’d been looking for this recipe forever. I used the oven. Exactly same ingredients and process.
Thanks for the comment Robin. Yep, you don’t need anything special to do this sausage. I ate it growing up done in the oven, though I admit I like doing it outside now.
I make this once a year at Christmas, only difference I wrap logs with cooking oil soaked cheese cloth, bake at 120 rotating meatloaves 1/4 turn every 2 hrs cook for 8 hrs.. People do not believe it is just hamburger, 10/10 on this one..
@@BuQeyeBBQ Thank you for the reply. That was my worry as well. I know the videos I have watched said to put in the oven at 160 to 170 for a certain amount of time. My dehydrator will go up to 165 so I might try a small one (1lb) just to test it out and see what happens.
No eggs, no bread crumbs (or similar), mix and refrigerate for several days, cook for hours and hours. Just off the top of my head differences. Consistency in the end is nothing like meatloaf. Speaking of meatloaf, I smoked a great meatloaf recipe in a recent video, check it out. As far as summer sausage, try this one, you will see what makes it more a summer sausage than meatloaf.
thank you for this easy receipt. could i please ask about the oven degree; is it 10 hours on 160 farhaint or 160 celsius..... huge difference.... i am not in the USA so its important.thank you so much sara
Yes, I meant Fahrenheit. Some ovens won't go that low (mine will only go 170) but it should still be fine. You could open the oven door now and again too. Good question, 160 Fahrenheit, 70-72 Celsius. Thanks for watching!
Great question. So this recipe called for morton's blue bag...the name is escaping me, drawing. a blank. But at any rate I could never find it so I just used one serving pretty quickly and froze the rest. I have since found the blue bag on Amazon, but I mostly use Prague Powder #1 now (you will see it in later videos). I have learned a lot since this video...by no means an expert even now, but I have definitely learned a lot more. Thanks for the comment/question!
great question. we usually leave one or more out to use right away and freeze the rest. you can use curing salt as well and they will keep longer but they freeze nicely. Just let them thaw naturally and slice. Thanks for the question!
I have done both! Look for lighthouse brand dehydrated jalapeno's and high temp cheese. I got both on Amazon and just eyeballed the amounts. really good! Thanks for watching!
You can use curing salt (Prague #1) along with Kosher salt. Just follow the curing salt instructions which are typically 1t/5lbs of meat. I never have but I may do so soon.
any we aren’t using within 2-3 weeks we freeze in butcher paper, foil and zip locs. it is good thawed from the freezer for months. to answer your question I don’t know for sure beyond the above. I am going to do some with prague #2 which should give it good staying power in the fridge. Thanks for the comment!
Dude! Get yourself a vertical stuffer from LEM. Under $180. Then order some fibrous casings from _'Butcher & Packer'_ at $0.80 each. I've got 8 pounds of summer sausage in the smoker right now, and I can't *IMAGINE* doing it the way you are. _You'll thank me later!_
While I don’t specifically remember from when I did it, the recipe is definitely teaspoons and we have eaten most of this batch and it was good, and not overseasoned. I just started another batch today, for a video, and I’m doing a couple things differently but the basic recipe is the same. I am 100% sure I used tsps today. Thanks for the question and for watching!
I see you fell for those crappy knives too. Bummer. I received mine, made one cut, and threw them directly into the trash. Yes, i ordered the two knife "special". I'm sorry that you fell for the ad as well. But hey, So did I!
Thank you for sharing this recipe will be trying this out be safe everyone
When I was a campfire girl back in the 1960s (haha old!) we made this too. I earned some best flair for my sausage making with my mom watching. I was 9! It’s good. My mom was skeptical but she ate most of it! Thanks. I’d been looking for this recipe forever. I used the oven. Exactly same ingredients and process.
@@warmwoolsoxgood4559 I love it
Love that this is made for the oven and without casing.
Thanks for the comment Robin. Yep, you don’t need anything special to do this sausage. I ate it growing up done in the oven, though I admit I like doing it outside now.
This sounds like the recipe my mom and her sisters made, and I did not have it. Thanks so much for this!
that’s great!
I make this once a year at Christmas, only difference I wrap logs with cooking oil soaked cheese cloth, bake at 120 rotating meatloaves 1/4 turn every 2 hrs cook for 8 hrs.. People do not believe it is just hamburger, 10/10 on this one..
Love it!
Meatloaf?
Yuge smoke ring, nice job
Roll them in foil will not allow the fat to leak same as if they were in sausage casings
Could you use a dehydrator for this as well or would that not work because of how thick the rolls are? Great recipe, thank you for sharing.
You probably could if you could get to the temp needed. Not sure what the texture would be, especially on the outside. Thanks for watching!
@@BuQeyeBBQ Thank you for the reply. That was my worry as well. I know the videos I have watched said to put in the oven at 160 to 170 for a certain amount of time. My dehydrator will go up to 165 so I might try a small one (1lb) just to test it out and see what happens.
I make smoked meatloaf often and I'm wondering... how is your recipe different than smoked meatloaf? Just trying to understand. Thanks
No eggs, no bread crumbs (or similar), mix and refrigerate for several days, cook for hours and hours. Just off the top of my head differences. Consistency in the end is nothing like meatloaf. Speaking of meatloaf, I smoked a great meatloaf recipe in a recent video, check it out.
As far as summer sausage, try this one, you will see what makes it more a summer sausage than meatloaf.
@@BuQeyeBBQGREAT INFO 👍 THANKS
thank you for this easy receipt. could i please ask about the oven degree; is it 10 hours on 160 farhaint or 160 celsius..... huge difference.... i am not in the USA so its important.thank you so much
sara
Yes, I meant Fahrenheit. Some ovens won't go that low (mine will only go 170) but it should still be fine. You could open the oven door now and again too. Good question, 160 Fahrenheit, 70-72 Celsius. Thanks for watching!
You don't use curing salt in your recipe?
Great question. So this recipe called for morton's blue bag...the name is escaping me, drawing. a blank. But at any rate I could never find it so I just used one serving pretty quickly and froze the rest. I have since found the blue bag on Amazon, but I mostly use Prague Powder #1 now (you will see it in later videos). I have learned a lot since this video...by no means an expert even now, but I have definitely learned a lot more. Thanks for the comment/question!
@@BuQeyeBBQ okjust wondering, We have a Amish owned deli in our town and luckily they carry it. Great video.
How did you store them? I didn't see that part.
great question. we usually leave one or more out to use right away and freeze the rest. you can use curing salt as well and they will keep longer but they freeze nicely. Just let them thaw naturally and slice. Thanks for the question!
Thanks
I've never seen it made like this before, but I'm definitely going to try it!!! Was wondering If you've ever put jalepenos or cheese in them?
I have done both! Look for lighthouse brand dehydrated jalapeno's and high temp cheese. I got both on Amazon and just eyeballed the amounts. really good! Thanks for watching!
I doubt those were teaspoon amounts.
No cure for this? Or is the salt a cure
You can use curing salt (Prague #1) along with Kosher salt. Just follow the curing salt instructions which are typically 1t/5lbs of meat. I never have but I may do so soon.
Note, please don’t replace the 5t of Kosher with Cure #1. 1t of cure #1 is plenty for 5lbs of meat. I’d do 1t cure #1 and 4t kosher salt.
@@michaelpagels7520 , totally misspoke. I’m doing another batch and corrected that. but need to change this reply above. thanks!
How long does this summer sausage last
any we aren’t using within 2-3 weeks we freeze in butcher paper, foil and zip locs. it is good thawed from the freezer for months. to answer your question I don’t know for sure beyond the above. I am going to do some with prague #2 which should give it good staying power in the fridge. Thanks for the comment!
Looks kind of dry. _Was it?_
I know when I grind my hamburger meat, 25 to 30% fat is about right, anything less than 20% is always dry.
really don’t turn out dry at all. I do it the same way, pretty much every time. I may try a higher fat ratio just to see if there is a difference.
This looks like what mom made in the 70s.
Where can I get t hat knife?
thecavemanstyle.com/collections/caveman-series-1/products/meat-cutting-knife
This is a low quality knife from china
@@alzaimar then don’t buy one.
Dude! Get yourself a vertical stuffer from LEM. Under $180. Then order some fibrous casings from _'Butcher & Packer'_ at $0.80 each.
I've got 8 pounds of summer sausage in the smoker right now, and I can't *IMAGINE* doing it the way you are. _You'll thank me later!_
on it!
You sure it's teaspoons? Looks like tablespoons to me.
While I don’t specifically remember from when I did it, the recipe is definitely teaspoons and we have eaten most of this batch and it was good, and not overseasoned.
I just started another batch today, for a video, and I’m doing a couple things differently but the basic recipe is the same. I am 100% sure I used tsps today.
Thanks for the question and for watching!
I see you fell for those crappy knives too. Bummer. I received mine, made one cut, and threw them directly into the trash. Yes, i ordered the two knife "special". I'm sorry that you fell for the ad as well. But hey, So did I!
I like mine. Bought a 2nd one for the lake place. Inexpensive and is staying nice and sharp for me. To each their own.
GARLIC SALT or GARLIC POWDER???
@@AlCatrraz Garlic salt. but look for later recipes…even ones that I stuff in a casing. I really worked on this recipe.
@@BuQeyeBBQ
THANX!
You used GARLIC SALT & KOSHER SALT, that's why I asked...
BEST!
Is there any cure #1 in it ?
@@robertlong4118 not in this batch but I have added it. when I don’t use it I just freeze it in small portions and thaw/use as needed.