Shelf Stable Summer Sausage Recipe

The backwoods summer sausage blend can be used as your base seasoning but other ingredients must be added to insure proper preservation.

Shelf stable summer sausage recipe.

I thought it would be a good addition so that young cooks can see how easy it is to make a basic sausage. Even though the recipes are virtually the same as their refrigerated counterparts the flavor is altered somewhat. The recipe above is for traditional summer sausage. Available in a variety of flavors and sizes they are a perfect match for all of your entertaining.

Bring to a boil. Summer sausage summer sausage. It just makes it moist cairo says adding that the 30 percent rule. Pour the hot vinegar mixture in with the sausage secure the lid and let stand for 2 days before serving.

This recipe is as old as the hills. Summer sausage is usually a mix of pork beef or venison. Through the fermentation process the summer sausage acquires a unique tanginess that some people find desirable. The method listed below is for semi dry shelf stable sausage.

Yes some sausages are shelf stable which means they do not have to be kept refrigerated in order to be safe to eat. I do suggest trying it as written first. I typically ferment sausages by putting them in a large cooler partially covered with saran wrap. Cut the sausage links into halves or thirds depending on size and place into a large sterile jar.

People who favor our original blends may consider the shelf stable sausage to be less appealing. I ve made it for the last 50 years and it was old when i got it. It can be stored un refrigerated until opened and is high in fat adding much needed calories on strenuous hikes. In the u s if a particular type of sausage is shelf stable it is not required to have a safe handling statement cooking directions or a notice to keep refrigerated.

The result is delicious perfectly seasoned summer sausage varieties perfect for snacking sandwiches charcuterie plates and dozens of delectable appetizers. Other ingredients must be used to lower the ph of the sausage so it will not need refrigeration. Shelf stable requiring no refrigeration they re perfect for retail meat and deli departments and gifts. From parties tailgating camping or even quiet evenings at home bridgford summer sausage is an.

In a large pot over medium high heat combine the water salt vinegar and red food coloring. An alternative way to make summer sausage. It calls for a 24 hour fermentation that requires a temperature humidity controller as well as a heating pad or something similar. Which binds to the fat and creates the stable emulsion required for proper sausage snap.

Just as good as what you can buy but you know what is in there.