Johnny’s Summer Sausage

Johnny summer sausage
  • Prep Time

    5 hrs

  • Difficulty

    5/10

This recipe comes courtesy of Chef Johnny Paa.

Ingredients

  • 500 grams Pork
  • 500 grams Beef
  • 23 grams Salt
  • 2.5 grams Insta Cure #1
  • 28 grams Fermento
  • 5.0 grams Sugar
  • 3.0 grams Black pepper
  • 2.0 grams Ground coriander
  • 10.0 grams Whole mustard seeds
  • 2.0 grams Allspice
  • 3.5 grams Fresh garlic

Steps

  • 1

    Grind pork and beef through 3/16” plate (5 mm).

  • 2

    Mix all ingredients with ground meat.

  • 3

    Stuff into beef middles or 61mm fibrous casings and prick thoroughly

  • 4

    Smoke for 3 hours at 140F

    Poach at 170F until internal temp reaches 152F

    Hang at room temp to bloom for 2 hours

    Refrigerate