Tips for Making Summer Sausage

Making summer sausage is a smooth process if you follow a few simple tips.

The procedure for stuffing meat into casings hasn't changed much throughout history, though sausage recipes over the years have reflected cultural tastes, economic conditions and availability of ingredients. Modern sausage makers still consider the practice of making sausage a respected culinary art. Sausage can be made from beef, veal, pork, lamb, wild game or poultry, or a combination of meats.

Cleanliness

Always follow strict cleanliness procedures to ensure food safety. Thoroughly wash your hands for a minimum of 20 seconds before beginning work and also in between tasks. Sanitize all surfaces before and after the process with a mixture of 1 tbsp. bleach mixed with 1 gallon water. Allow surfaces to air dry.

Cure

When making summer sausage, always use cure to preserve the meat. To prevent botulism contamination, use sodium nitrate or a mixture that contains sodium nitrate and sodium nitrite. Mixtures of salt, sugar, sodium nitrate and sodium nitrite can be found in the spice section of most grocery stores.

Temperature

When doing the initial and final mixing (most recipes call for addition of specific ingredients at different times during the mixing procedure) of the meat, keep the temperature below 40 degrees Fahrenheit. If the meat rises above 40 degrees, bacteria may start to grow, which can result in food poisoning and illness.

Casings

Soak sausage casings in lukewarm water for 30 minutes before using them. Flush the casings in cold water, making sure to run the water through the casings. If you don't use all the casings, drain them, coat them in salt and freeze them for later use. Keep the sausages separated during smoking to ensure that the heat contacts the entire outer surface of the sausage thoroughly and evenly.

References

• North Dakota State University: The Art and Practice of Sausage Making