I almost failed at this recipe as I couldn’t find bear hands, we don’t have bears in Australia, However, I was able to find wombat hands and proceeded successfully with the recipe 🐨
Chef John, I don't know if you read these anymore, if you do here is a heartfelt thanks! I have always been good in the kitchen but never really proficient beyond the typical American foods. When life threw a curve and I had to become a stay at home dad with two kids and a single income I used the opportunity to send myself back to culinary school (always a dream) via RU-vid. I found food wishes about 2 years ago and I have faithfully watched ever since! By learning your techniques and mastering my own style I have become a whiz of a home-chef. We may be poor and our kids may be eating us out of house and home but thanks to your tutelage we eat like kings! I am feeding my wife, myself, and two kids on $275 a month thanks to your techniques. So John, welcome to the family, we certainly look to you as a member of our clan! Thanks again!!
I took a "class" in charcuterie several years ago when my sons still lived close by. My dear hubby bought me a smoker and we enjoyed lots of homemade sausages, bacon, and other meats (and cheeses!) for many years which we shared with my sons. Now that I live alone (hubby passed in 2016) and my boys live far away, I really miss all that great food! This sounds like something I can make in a little smaller batch and enjoy! Thank you!
At 65 - I assure you I am - To say the very least - An "old school smoke house" sausage maker - I tried this recipe, followed it almost exactly - Therefore - I can assure you that there is absolutely NO - IF ANY difference between this recipe and "smoke house" done- Chef John - This recipe is not only super delicious - It saves me a ton of work by not having to "smoke" - THANK YOU !!
The sausage may take a few days but the actual sausage-making process is remarkably easy and straightforward. I never dreamed it would be so easy or that I could make my own sausage. This would be fabulous as gifts!
I thought I heard him right the first time but had to listen twice and saw your comment to confirm I wasn't going crazy. Between Chef John and How To Drink talking about mouthfeel I feel like memes are taking over the world.
I have made sausage, including summer for several years. I like knowing what goes into mine. It’s easy, safe and great fun. It makes nice gifts as well. Good job Chef John.
I'm ready for bed, already in my PJs and now I'm tempted to get dressed and go to the store to start this process. Then by the weekend I could be eating it. Yum! I've never even considered making my own
The best part is we don't have to put the sausage meat in an animal intestine ...that's why I never wanted to make sausage but this looks safe and no preservatives Thanks chef ! ✌️🇨🇦
I'm making this for probably the tenth time! I divide the log so I can give one away. This time to my neighbors with some cheese and crackers. Makes an excellent gift! I had to buy the curing salt from Amazon and I always use trader Joe's 96/4 ground beef because it's lower fat but really comes out super delicious!
Chef John, thank you for sharing this technique to making Summer Sausage! In addition, thank you for enduring the patience in this process taking a few days so you could show us the best possible end product😀 It’s much appreciated!
Chef John's peanut butter sandwich is like... spread peanut butter on a loaf a bread... ...spread it like a bad rumor, ... ...not harmful bad, interesting bad, like your weird aunt taught you... ...then a shake o cayenne pepper... which is not optional... and there you go! As always...enjoy.
"Those gift baskets." Which my mother LOVES. I'll have to try this a few times to make sure I do it right. Then: I know what'll be in her gift basket this year.
Cutc a bunch of grape tomatoes in half,dipthem in a solution of water, cider vinegar, & a couple Ts salt, & put them skin down on a lined, not greased, cookie sheet. Bake at lowest temp possible in oven for 12-24 hours or until chewy-crisp, not dark . Best SDTs tomatoes you've had
I made this decades ago as a 9-year old Campfire Girl. We used celery seed instead of fresh, and cooked it over / off to the side of a campfire. Then when I took some to my mom at home, she loved this "summer sausage" so much that she did it in her oven. Honestly? ;-) ours had a nice browned exterior as we cooked it without parchment albeit as slowly, if not even slower. And it's quite good stuff. Thanks for bringing back a good childhood memory.
You know, I spoke wrongly here. We did wrap it in foil. Poked holes. Just didn't use the parchment. And celery salt, not seed. My sister had saved the recipe! Who'd a thunk it? Our Campfire leader taught us this technique, but I guess it was just her thing, not a Campfire thing. But we got a patch for making it. :-)
You know, I spoke wrongly here. We did wrap it in foil. Poked holes. Just didn't use the parchment. And celery salt, not seed. My sister had saved the recipe! Who'd a thunk it? Our Campfire leader taught us this technique, but I guess it was just her thing, not a Campfire thing. But we got a patch for making it. :-)
Was brought up as kid in Sheboygan Wisconsin(1950s)....Sausage Capital of the US!! We had in those days neighborhood meat markets most of which made their own Brats and some their own Summer sausage!! Last one standing was Miesfelds who now have a super market just outside town. Their summer sausage especially the Garlic Summer Sausage is unmatched. They used to have mail order but that now appears gone. Alternative good quality summer sausage is Johnsonville summer Sausage which is out in Sheboygan County. You find their Brats nationwide but the summer sausage is harder to find except locally!! Miesfelds has award winning Brats!! So if within range of Sheboygan, its worth the trip to load up!!
I think this recipe will come close. And, remember, you can experiment with the seeds and seasonings. You’ll want to keep the salts and celery the same, but the other stuff is up to you!
Hi Chef John, I have to say I really dig your style cooking, narrating, so cool and competent, caring and prestigeless and genuinely fun. Love from Sweden
August 16th, 2019. My project this week was to make this sausage. I purchased the lean ground beef and a few seasonings on Wednesday. I mixed the meat and seasonings together and rested them overnight. Yesterday I cooked the sausage, then cooled it. I had some for supper just now. Wonderful sausage in a couple of days; 30 minutes of labour; excellent results. Thank you.
I'm irish, rural kentucky, the best summer sausage you will ever eat is made with venison, better than beef, bison, or horse meat, venison is the perfect meat for summer sausage.
I made this, and it's lovely. The only thing missing is the tang from the lactic acid that comes from fermentation. So next time I'm going to buy some good grade lactic acid and add it manually to the curing mix.
I've been watching your videos for several months. I've learned a lot, and I've tried several of your recipes/ideas/techniques. But I have to tell you, nothing you've done has been 1/4 as valuable as this video!!! I've processed my own venison for decades, but I always take one deer to the processor for two specific things: summer sausage and bologna. I've been searching RU-vid for a technique I could do, but NONE of them look like what I get from my processor. And since he gets my sausages back to me in about a week I know he's not doing the traditional long-term curing. When I came across your video I know I'd found how he's accomplishing such a great summer sausage in just a few days!! Your result looks EXACTLY like his, and I'm absolutely thrilled to know I can now do it myself!!! Thank you!!!!
Is it weird that I haven’t met chef John or ever even talked to him but I feel like he’s one of my closest friends? Like in my subconscious he’s my best friend
D B I agree dude he’s like an old friend that you don’t talk to all the time but when you see him it’s just like old times .... god I need more friends
Growing up in Wisconsin I remember so fondly summer sausage sandwiches: simply thinly sliced summer sausage, American cheese, yellow mustard and Mayo on white bread. Yum.
Just made this with minced pork, didn't want mustard seeds, so used a teaspoon of dried English mustard! Turned out really well, grandsons were most impressed! Making another one with beef!
Chef John, regarding the air pockets in the sausage... While in Italy back in the 80's and 90's, I helped family make pork sausage and other charcuterie. An essential step before putting it into casings was that after the meat paste had been mixed together with spices (and wine, which might not go wrong here either!), was to take large handfuls and slam it down on the mixing board several times, which helped create a more solid mixture and eliminate bubbles. As always, thanks for your wonderful recipes!
I used stewing beef and ground it myself. Instead of using liquid smoke I finished it in the smoker about 1 1/2 hours to 150.... took a taste and it worked out well.
Been eating sausage in the summer; Since I was a kid. Summer sausage tastes great late, I’m just not a fan of mid. Midsommar sausage isn’t bad I just think it tries too hard. But honestly I’ll eat all sausage- Boiled, fried, or charred.
This is glorious! I love summer sausage, but only God knows what's in the commercial varieties. I've added this to my list of recipes to try in July. Cheers! ❤️💕
we eat only kosher, and casually said to my husband "Well, this recipe is treif (non-kosher), but I'll watch it anyway." Because I like Chef John. But it totally IS kosher! All beef, no pork! And as mentioned in the end, it's easily adaptable even if it was treif. Thanks Chef John!
I've been making this type of summer sausage for about 20 years or so, it's also very good with venison and elk, moose ect. And as he said don't be afraid to try other herbs and spices in it, I've got several versions that are very good. As I type this I've got five, two pound logs of venison and beef in the oven. eight pounds venison mixed with two pounds beef, you need the beef in there for the fat as venison is too lean, but it comes out delicious.
I am definitely trying this! I just made Pate de Campagne for Christmas, and it was a royal pain in the tuchus. Delicious, but a pain. This looks much simpler. My neighbor used to make what she called Venison Bologna during hunting season. She packed it into a casing she made from muslin about the size of regular bologna and tied on both ends with strings. It wasn't aged, but baked like this , and was delicious on a sandwich with mustard and a slice of onion.
The final comment about sobrasada made me remember when I used to participate in the making of sausages and sobrasadas in Mallorca with a dear friend and his family. Turning a whole pig into delicious food in one day is really fascinating if you enjoy food. Happy to see Chef John know about sobrasadas!
Thanks Chef John. I made it for the first time and it's as easy as it looks and simply delicious. I added 1 tbsp. toasted fennel seeds for an Italian slant and plan to add 1/2 tbsp hot pepper flakes next time.
I grew up eating moose & caribou summer sausage in Alaska. We were always disappointed when the freezer supply ran out. I was craving it & surfed for a recipe when your video popped up. I made it with beef and it was so easy & so delicious, perfect! Thank you for sharing this wonderful recipe.😊❤️❤️❤️❤️👍
our Dad Joe from Buffalo loved summer sausage AKA Thuringer. In fact, his favorite was to make sandwich of thuringer and Monk's cinnamon-raisin bread. Yum.
In Pennsylvania we call Summer Sausage , Lebanon Bologna. It's an Amish sausage , cut in the shape of a pickle spear, eaten on a stick , slathered with Mayonnaise it can also be sliced and place between two slices of bread..
Oh my goodness thank you SO much - I have a hard time finding summer sausage where I live (in the middle of nowhere) so now I can make my own and I will know what's in my sausage! This has made my day.
Did Chef John suggest there was another kind of aluminum foil besides the heavy duty variety? I wouldn't waste my money (or kitchen space) on any other kind than Reynold's Heavy Duty!
I buy the large professional kitchen rolls of heavy duty foil. It lasts forever and is just as good. Buying in bulk comes at a much cheaper price in the end. Sam's or Costco has them.
