Easy Summer Sausage Recipe - Great for Beginners

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in fat, while chicken is often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a different flavor profile, while paprika can be more budget-friendly.

Cut beef, pork back fat, and pork shoulder into manageable pieces for grinding.

Place the cut meat and fat into the freezer for about 30 minutes until the temperature is below 34°F.

Grind the partially frozen meat and fat together using a 6 mm plate.

Mix the ground meat and fat in a stand mixer with coriander, nutmeg, salt, pepper, garlic, and nutritional yeast.

Add a little bit of water to the mixture to help loosen it up and incorporate the spices better.

Mix until the meat mixture is sticky enough to stick to your hand when turned upside down.

Add the encapsulated citric acid to the mixture in the last 20-30 seconds of mixing.

Rehydrate a 3-inch collagen casing in lukewarm water for about 10-15 minutes.

Stuff the meat mixture into the rehydrated casing tightly.

Tie off the casing with a knot at the base, fold over, and tie again to secure it.

Prick out any air pockets that may have formed during the stuffing process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary