Paul Grauman’s “Wild” Summer Sausage π
Overview:
Paul Grauman’s “Wild” Summer Sausage is a legendary recipe passed down from the archives of Pioneer Lodge, a senior’s residence, embodying the rustic flavors of Canadian homesteaders. This recipe yields a substantial amount of robust summer sausage, perfect for sharing with family and friends during leisurely lunches or as satisfying snacks any day of the week.
- Cuisine: Canadian
- Category: Lunch/Snacks
- Keywords: Pork, Meat, Canadian, Summer, Weeknight
Nutritional Information (per serving):
- Calories: 353.5
- Fat: 2.7g
- Saturated Fat: 0.8g
- Cholesterol: 201.1mg
- Sodium: 229mg
- Carbohydrates: 1.2g
- Fiber: 0.4g
- Sugar: 0.1g
- Protein: 76.1g
Ingredients:
- 30 lbs beef
- 10 lbs pork
- 1 tsp pepper
- 4 tsp garlic powder
- 2 tsp celery seeds
- 2 tsp chili powder
- 2 tsp sage
- Sugar cure and salt (to mix with meat)
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Mix the beef and pork thoroughly with sugar cure and salt until well combined. | 30 minutes |
| 2 | Let the mixture sit for several days, ensuring to mix it thoroughly each day. | Several days |
| 3 | After the curing period, add the pepper, garlic powder, celery seeds, chili powder, and sage. | – |
| 4 | Mix the spices into the meat mixture until evenly distributed. | – |
| 5 | Prepare casings and stuff them tightly with the seasoned meat mixture. | – |
| 6 | Smoke the stuffed casings for 10 hours or more until fully cooked and infused with smoky flavors. | 10+ hours |
Recipe Yield:
Approximately 40 lbs of delicious “Wild” Summer Sausage, ready to be enjoyed by all who savor its savory essence.
Chef’s Tips:
- For the best results, use high-quality beef and pork, preferably with a good balance of lean and fatty cuts.
- Adjust the amount of spices according to your personal taste preferences, but be mindful not to overpower the natural flavors of the meat.
- Ensure that the casings are well-soaked and properly prepared before stuffing to prevent any tearing or bursting during the smoking process.
- Monitor the temperature and smoke levels closely during smoking to achieve the desired texture and flavor without drying out the sausage.
Serving Suggestions:
- Slice the summer sausage thinly and serve it alongside your favorite cheeses, crackers, and mustard for a delightful charcuterie board.
- Enjoy it as a protein-packed snack on its own, or incorporate it into sandwiches, salads, or pasta dishes for added depth of flavor.
- Share the bounty of Paul Grauman’s “Wild” Summer Sausage with loved ones during picnics, barbecues, or any festive gathering, and relish in the joy of good food and great company.
Conclusion:
Paul Grauman’s “Wild” Summer Sausage is more than just a recipe; it’s a culinary legacy that celebrates tradition, flavor, and the joy of sharing wholesome meals with those we cherish. With its hearty ingredients and timeless preparation method, this sausage embodies the spirit of Canadian homesteading and promises to delight palates for generations to come. Try your hand at crafting this iconic dish and savor the taste of history with every savory bite.
