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COOKING, RECIPES

Father's Day Feast: Easy Homemade Summer Sausage

Lehman's
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Have you ever tried your hand at making summer sausage? Do you have extra ground meat (venison, beef, etc.) on hand in the freezer? If you have a hunter in the family or just need a creative way to make space for summer freezing, you can’t beat this recipe - especially as a delicious, impressive way to spoil Dad on Father's Day. (Hint: Make it Friday at the latest, as the meat needs 24-48 hours to blend flavors.) After making this as an experiment, our guys raved about it. You know how men love their meat!!

How To Make Homemade Summer Sausage

We have great friends who raise Boer goats, and they kindly offered us a 1-lb package of their prime grass-fed ground goat to try. I have always loved summer sausage with cheese and crackers, and my mind instantly went to making this savory delicacy. summer sausage spices

I remember as a little girl having summer sausage with fresh, hot artisan bread and cheese in the Italian Alps with my father’s family. It had more than a hint of sweetness and savory spices that were bursting with flavor. My biggest hurdle was not having or wanting to use an intestinal casing to hold it in a log shape. When I got home with the ground meat, I could hardly wait to try my summer sausage idea! I had maple syrup, sea salt, and some Italian spices on hand, so I set out to do it, but I had no idea how much of these ingredients to use! SO…I guessed! Now, you won’t have to. [caption id="attachment_26656" align="aligncenter" width="800"]

Lehman's delicious maple syrup lends a classic sweetness to this savory sausage. At Lehmans.com and our store in Kidron, Ohio.[/caption] [caption id="attachment_26658" align="aligncenter" width="543"]

The raw sausage log, ready to cover and bake![/caption] [caption id="attachment_26663" align="aligncenter" width="800"] summer sausage raw log covered

Raw sausage log covered with parchment paper.[/caption] [caption id="attachment_26664" align="aligncenter" width="552"]

Sausage log covered in foil, ready to pop in the oven.[/caption] As my experiment baked, the wonderful spicy aroma filled our senses, taking me back to the old Dutch and Swiss meat shoppes filled with smoked and naturally-preserved meats. [caption id="attachment_26665" align="aligncenter" width="557"]