How Do I Make Summer Sausage Without A Stuffer?

Summer sausage is a type of sausage that is typically made with a mixture of beef and pork, along with spices and other flavorings. It is a popular type of sausage in the United States and is often enjoyed as a snack or appetizer.

Summer sausage is traditionally cured and smoked, giving it a distinctive flavor and aroma. It is typically made into a long, cylindrical shape, often with a thin, edible casing made of collagen or natural materials such as animal intestine. Summer sausage can be enjoyed as is, or sliced and served on a platter with crackers, cheese, and other snacks.

The name “summer sausage” comes from the fact that it was originally made in the summer months, when the weather was warm and it was difficult to preserve meat. By smoking and curing the meat, people could keep it for longer periods of time and enjoy it throughout the year. Today, summer sausage is available year-round and is a popular snack and appetizer at parties and gatherings.

How Do I Make Summer Sausage Without A Stuffer

While using a sausage stuffer is the most efficient way to make summer sausage, it is possible to make it without one. Here’s a recipe for making summer sausage without a stuffer:

Ingredients:

• 3 pounds ground beef (80/20)
• 1 pound ground pork
• 1/4 cup nonfat dry milk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon mustard powder
• 1 teaspoon liquid smoke
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon Prague Powder #1 (optional)

Instructions:

• In a large mixing bowl, combine the ground beef.
• Add the nonfat dry milk, garlic powder, onion powder, paprika, black pepper, mustard powder, liquid smoke, cayenne pepper, and red pepper flakes (if using). Mix well until all ingredients are fully incorporated.
• If you are using Prague Powder #1, dissolve it in 1/4 cup of water and add it to the meat mixture. This will help to preserve the meat and give it a distinct pink color.
• Line a loaf pan or casserole dish with plastic wrap, leaving enough overhang to cover the meat mixture.
• Fill the lined pan with the meat mixture, pressing it down firmly to remove any air pockets. Cover the meat mixture with the overhanging plastic wrap.
• Preheat your oven to 170°F (77°C) and place the meat-filled pan in the oven.
• Bake the sausage for 4-5 hours, or until the internal temperature of the sausage reaches 160°F (71°C). To check the internal temperature, use a meat thermometer and insert it into the center of the sausage.
• Once cooked, remove the sausage from the oven and let it cool to room temperature. You can then transfer it to the refrigerator to chill and firm up for a few hours or overnight.
• Once chilled, remove the sausage from the pan and peel off the plastic wrap. You can then slice the sausage into rounds and serve it as desired.

This recipe may take a little more effort to make than using a sausage stuffer, but the end result is still a delicious and flavorful summer sausage that can be enjoyed with crackers, cheese, and other snacks.

TIPS:

If you don’t have access to a sausage stuffer, there are a few other methods you can use to form the sausage mixture into a casing or shape. Here are a few options:

• Use a piping bag: You can use a large piping bag with a wide nozzle to pipe the sausage mixture into a casing or shape. Fill the piping bag with the mixture and then pipe it onto a piece of parchment paper or foil, shaping it as desired. Once shaped, you can then bake, smoke, or grill the sausage.
• Use a plastic wrap: You can also use plastic wrap to form the sausage mixture into a casing. Lay a large piece of plastic wrap on a flat surface, then spoon the sausage mixture onto the center of the wrap. Roll the wrap around the sausage mixture, twisting the ends to seal it into a sausage shape. You can then poach, grill, or bake the sausage.
• Shape by hand: Finally, you can shape the sausage mixture by hand, using a rolling pin or your hands to shape it into a sausage or patty. This method may take a little more time and effort, but it can still produce a delicious summer sausage.

Keep in mind that these methods may not produce the same uniform appearance and texture as a sausage stuffer, but they can still be effective and produce a tasty summer sausage.

Conclusion

Making summer sausage without a stuffer is possible, but it requires some extra effort and time. The main challenge is filling the casings with the sausage mixture. There are a few methods you can use to accomplish this without a stuffer, including using a piping bag, a funnel, or a plastic wrap method.

Using a piping bag is probably the easiest method if you have one available. Simply spoon the sausage mixture into the piping bag and squeeze it out into the casing. A funnel can also be used, but you’ll need to make sure the mixture is packed tightly and that there are no air pockets.

The plastic wrap method involves forming the sausage mixture into a log shape, wrapping it tightly in plastic wrap, and then placing it inside the casing. This method can be a bit more time-consuming, but it ensures that the sausage is evenly distributed in the casing.

Regardless of which method you choose, it’s important to monitor the temperature of the sausage as it cooks. Make sure to follow a trusted recipe and cook the sausage to the recommended internal temperature to ensure it is safe to eat.

Overall, while using a stuffer can make the process easier and more efficient, it is possible to make summer sausage without one. With a little patience and creativity, you can still achieve delicious homemade summer sausage.