Summer sausage is a tasty cured sausage that is often enjoyed as a snack with cheese and crackers. It has a distinctive flavor that comes from a blend of spices like garlic, black pepper, and mustard seed. But how much mustard seed should you use when making summer sausage at home? Here’s a guide to getting the mustard flavor just right in your homemade summer sausage.
An Overview of Summer Sausage
Summer sausage is an uncooked, cured sausage that originated as a way to preserve meat before refrigeration. It gets its name from the fact that it could be made in the summer and keep without spoiling. The curing process uses salt, nitrites, and sometimes sugar to preserve the meat. Summer sausage is seasoned with black pepper, mustard seed, garlic, and spices like nutmeg. It is often smoked as well to add flavor. commercially made summer sausages use a fermentation process too.
Summer sausage can be made from beef pork venison, turkey, chicken, or mixtures of these meats. Beef and venison are most commonly used. The ground meat is mixed with the cure and spices, stuffed into casings, wrapped tightly in plastic, and allowed to cure in the refrigerator for 1-2 days. Then it is slowly baked or smoked until fully cooked. Store-bought summer sausages are subject to USDA food safety regulations for curing meats.
The Role of Mustard Seed
Mustard seed is an essential seasoning that contributes to the signature flavor of summer sausage. Along with garlic and black pepper, it provides a robust, spicy backbone. Mustard seeds add a warm, earthy pepperiness along with a little tang.
Whole mustard seeds are used rather than ground mustard or powder. This allows the flavor to develop and bloom during the curing and cooking process as the seeds slowly release their flavor. The whole seeds also provide little bursts of texture. Yellow mustard seeds are preferred over brown or black seeds for their brightness.
How Much to Use
Most homemade summer sausage recipes call for 1-2 tablespoons of mustard seed per 2-3 pounds of meat. Here are some guidelines for getting the right mustard flavor:
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1 tablespoon per 2 pounds of meat provides subtle background flavor.
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1 1/2 tablespoons per 2 pounds of meat gives moderate flavor.
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2 tablespoons per 2-3 pounds of meat delivers a robust, spicy mustard taste.
The total amount of seasoning in a recipe also affects how pronounced the mustard flavor will be. More garlic and black pepper balance and mellow the mustard seeds’ impact. Less competing flavor allows the mustard to shine.
Consider the type of meat used as well. Pork and chicken have a milder flavor that benefits from more mustard seed. Beef and venison can stand up to less.
Grind Size Matters
Use a coarse grind for the meat. A fine grind would distribute the mustard seeds evenly and dilute their flavor. Large pieces allow the mustard seeds to be tasted individually. Aim for meat ground to about 1/2 inch diameter.
Store-Bought Summer Sausages
Commercially made summer sausages often list mustard flour in the ingredients rather than whole mustard seeds. Mustard flour provides tang without the textural element. Read labels and look for whole mustard seeds distributed throughout the sausage for the best homemade flavor. Or opt for artisanal and gourmet sausages which use higher quality ingredients.
Trying Different Amounts
When making summer sausage for the first time, try a test batch before making a large quantity. Make a small amount using 1 tablespoon of mustard seeds per 2 pounds meat. Form into two small logs, cure, and cook. Taste and evaluate if you want more mustard flavor. Adjust the amount in your next batch to perfect your own special recipe.
The amount of mustard seed per pound of meat can be varied to suit individual tastes. Start with 1 tablespoon per 2 pounds of meat and increase to as much as 2 tablespoons for an intense mustard flavor. Let your preferences and the type of meat guide you. With some trial and error, you can develop your ideal homemade summer sausage with the perfect mustard kick.
Venison summer sausage recipe
Note: Sausage is quite spicy. If you like less spice, cut down proportions of spices.
- 15 pounds venison
- 10 pounds of chops from pork (5 pounds of lean chops and 5 pounds of fat chops)
- 7 ounces (2/3 cup) salt
- 1 ounce (2 tablespoons) commercial cure
- 1 ounce (2 tablespoons) mustard seed
- 3 ounces (1/2 cup) pepper
- 3 ounces (1/2 cup) sugar
- 1/2 ounce (3 tablespoons) marjoram
- Combine salt and cure with meat from deer and pork that has been roughly ground.
- Put in a shallow pan and put in the fridge for 3 to 5 days.
- Then add rest of ingredients and mix well.
- Use a food thermometer to make sure the sausage’s internal temperature reaches 160 F.
Procedure for making summer sausage safely from game meat
- Before you work with meat, after switching tasks, and when you’re done, wash your hands with soap and water.
- Start with clean tools. To disinfect surfaces, mix 1 tablespoon of chlorine bleach with 1 gallon of water and mix it together, or follow the directions on the container.
- Meat and other ingredients (spice, cure, etc.) should only be fresh and of high quality. ).
- If using frozen meat, first thaw in refrigerator.
- Make sure you follow the recipe exactly to get the right ratio of lean to fat for good texture and binding.
- Make sure the meat is as cold as possible (below 40 degrees F) while you grind and mix it.
- Mix the dry ingredients with water to get rid of the curing ingredients and make sure they are spread out evenly in the final product.
- If you have a grinder, grind the meat into a coarse meal first, then add the other ingredients and grind it again.
- If you want to stuff sausage, only use high-quality hog casings that have been salted.
- Before you use the casings, soak them in clean water for 30 minutes. Then, rinse them in cold water to get rid of any extra salt.
- Wash grinding and stuffing equipment with hot soapy water. To clean it up, mix 1 tablespoon of chlorine bleach with gallon of water or 1 teaspoon of chlorine bleach with quart of water.
- Food thermometers can be used to make sure that cooked sausages have reached the right internal temperature of 160 F.
Keep the temperature of the meat as cold as possible during grinding and mixing.
BEST Homemade Deer Summer Sausage (2 Ways)
FAQ
What does mustard seed do for summer sausage?
What is the best meat ratio for summer sausage?
What kind of mustard goes with summer sausage?
What seed is in summer sausage?
When do you make summer sausage?
Al the best! It’s getting that time again soon for summer sausage made with deer and pork butt, 50-50, in the Midwest. We generally make them from the end of February to mid March, and hang them outside to dry after smoking. We use fibrous casings and stuff about 18″ long, using a process close to your Ukrainian style.
How much mustard seeds is safe to consume in daily meal?
Eating one teaspoon of mustard seeds daily, is generally considered safe for most people. Consuming larger amounts, can lead to abdominal pain, diarrhea, and gut inflammation.
How do you make a good summer sausage?
Try out a Caribbean Hot Pepper, ghost chilies, or even bell pepper for a mild take on summer sausage. Of course, some red chili flakes don’t hurt either when you are trying to get a little extra heat in there. We are going to fold these ingredients in by hand rather than get the mixer dirty again. Be careful to avoid overworking the meat.
What size casing do I need for summer sausage?
First you will need the casings. The most common casing size used for summer sausage is 60mm in diameter, although 40mm to 120mm casings are also used. You can use beef middles, fibrous or collagen casings. I like to use collagen or fibrous casings for summer sausage and use them most of the time.