Savory Wild Summer Sausage Recipe for Meat Lovers
Greetings, food enthusiasts! Today, I bring to you an exciting recipe that will take your taste buds on a wild ride. Introducing Paul Grauman’s “Wild” Summer Sausage Recipe – a mouth-watering masterpiece that will tantalize your senses and leave you craving for more.
But who is Paul Grauman, you might wonder? Well, let me tell you that Mr. Grauman is a renowned cuisine and beverage expert, hailed from the Beverly Hills area of California. His Grauman Wild line of meat products has garnered him numerous accolades and rave reviews from discerning food critics.
And now, he has agreed to share with us his coveted Wild Summer Sausage Recipe. Trust me; this is not your average sausage recipe. With a blend of sage, chili powder, celery seeds, garlic powder and pepper infused into a mix of pork and beef, this sausage will have your taste buds bursting with flavor.
So mark my words when I say this – if you’re looking for something exciting to serve at your next party or craving for something beyond the ordinary – then Paul Grauman’s Wild Summer Sausage Recipe is the one for you. With its unique blend of spices and ingredients, it’s sure to be a show-stopper on any plate.
So without further ado, let’s dive right in and discover how to make this delectable summer sausage recipe that is the epitome of culinary excellence. Join me on this journey, and let’s explore the wonders of Grauman Wild.
Why You’ll Love This Recipe
Fellow food enthusiasts, let me tell you why this recipe for Paul Grauman’s “Wild” Summer Sausage is a total game-changer. If you’re looking for a meaty, smoky, and savory treat that will tickle your taste buds in all the right ways, this recipe is for you.
First off, this recipe features a blend of perfectly seasoned pork and beef that accentuates the delightfully bold flavor of the sausage. With ingredients such as sage, chili powder, celery seeds, garlic powder, and pepper, the seasoning mix brings an aromatic explosion of flavors to the dish.
But what makes this recipe truly special is its unique twist of a wild summer sausage profile by Paul Grauman himself. This recipe employs his famous “Grauman Wild” technique that utilizes 30 lbs of fresh pork with 10 lbs of garlic beef Summer sausage recipes. It’s no wonder that culinary experts in Beverly Hills use this technique when great flavors and depth is their main priority.
What I love most is that this sausage can be enjoyed at any temperature! It could either be served fresh and hot or chilled as a snack. Its decadent flavors remain consistent whether it’s at room temperature or cold.
So whether you’re whipping up a delicious platter for your summer barbeque party or simply craving some quality sausage goodness – this “Wild” Summer Sausage recipe is just what you need. Join me in fulfilling your gastronomic cravings with this unforgettable dish!
Ingredient List
Here are the ingredients needed for Paul Grauman’s “Wild” Summer Sausage Recipe:
Meat:
- 30 lbs of pork
- 10 lbs of beef
Seasonings:
- 6 tablespoons of sage
- 2 tablespoons of chili powder
- 2 tablespoons of celery seeds
- 4 tablespoons of garlic powder
- 4 tablespoons of ground pepper
Equipment:
- Meat grinder
- Meat mixer
- Smoker
These ingredients, when combined, create the signature flavor and texture of Paul Grauman’s “Wild” Summer Sausage Recipe. It is important to note that the pork and beef should be at room temperature before mixing to ensure optimal blending with the seasonings.
The Recipe How-To
Now that we have all the ingredients ready, let’s start with the fun part. Before we begin, make sure that the pork and beef are ground and mixed together thoroughly.
Step 1: Mixing the spices
Take a large bowl and combine 1 1/2 ounces of sage, 1 1/2 ounces of chili powder, 3/4 ounce of celery seeds, 6 ounces of garlic powder, and 10 tablespoons of pepper. Mix these spices thoroughly.
Step 2: Mixing the meat with spices
Add the mixed spices to the ground pork and beef mixture. Mix everything together until all the spices are fully incorporated into the meat. We recommend using your hands for this step to ensure that everything is evenly mixed.
Step 3: Stuffing the sausage
Take various summer sausages casings and use a funnel or a stuffing machine to fill the sausages with our Grauman Wild Summer Sausage mixture. Tie off each end of the sausage casing with string or plastic twist ties.
Step 4: Curing
Hang the sausages in a cool, dry place for two days.
Step 5: Drying
After two days, put them in a smoker at a low temperature (around 150-170°F) until the internal temperature reaches 155°F. This usually takes about six to seven hours.
And there you have it – Paul Grauman’s Wild Summer Sausage Recipe!
Substitutions and Variations
Are you looking to put a unique spin on Paul Grauman’s Wild Summer Sausage recipe? Fear not, as there are plenty of substitutions and variations to make this recipe your own.
First off, if you don’t have access to pork or beef, you can try substituting with other meats such as venison or turkey. Keep in mind that the texture and flavor may differ from using pork or beef, but it’s worth a shot for a healthier option.
If you’re looking for a milder sausage, reduce the amount of pepper and chili powder used. Conversely, if you want a real kick, double up on those ingredients. Either way, the sage and celery seeds will still provide a delicious flavor.
For those who want to skip the garlic powder altogether, try substituting with onion powder instead. This will give the sausage a slightly sweeter taste.
If you’re feeling adventurous, try experimenting with different herbs and spices such as thyme or paprika. These variations may take the sausage from “wild” to “exotic”.
Lastly, feel free to adjust the size of your sausages- smaller ones are ideal for quick snacks on-the-go while larger ones are great for parties and events. Whatever variation or substitution you choose, have fun with it! The possibilities are endless when it comes to making Paul Grauman’s Wild Summer Sausage Recipe your own.
Serving and Pairing
With its bold and savory flavor, Paul Grauman’s Wild Summer Sausage Recipe is a versatile addition to your meal. It can be served as a main dish or as part of a charcuterie board. Pair it with some crackers, sliced cheese, grapes, and a glass of red wine and you’ve got the perfect appetizer for entertaining guests.
For a heartier meal, slice the sausage and add it to scrambled eggs or on top of some creamy polenta. The combination of flavors is sure to satisfy your taste buds. This recipe also works great in sandwiches, either on its own or with some mustard or mayo. Its robust flavor complements both mild and strong condiments.
If you’re looking to add some vegetables to the mix, try serving the sausage with roasted peppers or sautéed mushrooms for added depth of flavor. This recipe is so versatile that you can pair it with almost anything.
One thing to keep in mind is that the sausage should be served at room temperature. Letting it sit out for at least 30 minutes before serving ensures that the full flavor of the sausage is not obscured by the chill.
Overall, Paul Grauman’s Wild Summer Sausage Recipe is an excellent addition to your menu any time of year. Its bold flavor profile makes for a standout dish that can be used in many different ways.
Make-Ahead, Storing and Reheating
When it comes to make-ahead, storing, and reheating the Paul Grauman Wild Summer Sausage Recipe, there are a few things you need to keep in mind. First of all, this recipe is designed for making large batches of sausage – up to 30 pounds! So, if you’re going to be making the full recipe, make sure you have plenty of freezer-safe storage containers.
If you’re making a smaller batch and have leftovers, they can be stored in an airtight container in the fridge for up to a week. However, if you plan on keeping them longer than that, it’s best to freeze them.
To freeze your sausage, let it cool to room temperature before wrapping in plastic wrap or aluminum foil. You can also use vacuum-sealed bags if you have them. Label your packages with the date and store them in the freezer for up to six months.
To reheat your sausage, bring it back up to room temperature before slicing and serving. You can warm it by placing it in a pan over low heat or on a baking sheet in a preheated oven (around 350°F) for about 10 minutes.
It’s important not to overcook your sausage during reheating, as this can cause it to become dry and tough. Keep an eye on it while reheating and take it out as soon as it’s warmed through.
By following these simple steps for make-ahead, storing, and reheating your Paul Grauman Wild Summer Sausage Recipe, you’ll be able to enjoy this delicious sausage for weeks or even months to come!
Tips for Perfect Results
Achieving perfect results with Paul Grauman’s “Wild” Summer Sausage Recipe doesn’t just rely on following the steps correctly; it also requires some tricks to have a flavorful and juicy summer sausage. To elevate your sausage to another level, I’ve gathered some tips and techniques that will help you make the best “wild” summer sausage.
Firstly, make sure that all ingredients are at room temperature before mixing them together. When all ingredients are at the same temperature, it allows for easy binding and helps achieve an even distribution of flavors throughout the meat. This step enhances the flavor of the sausage and produces a better texture.
Secondly, be precise with your measurements! A small change in quantity can significantly affect the final taste of the summer sausage. When measuring your ingredients, use spoons or cups designed for proper portion control or use a kitchen scale. And remember- always level off your measuring spoons and cups with a flat-edge tool.
Another tip is to mix the meat as little as possible. Overmixing causes friction between protein fibers, leading to a dry and tough texture. Stop mixing once all ingredients are evenly distributed to avoid overworking the meat.
Grinding meat or slicing it thinly can be time-consuming, but it’s necessary for this recipe! If you’re using minced meat rather than your own freshly ground meat, opt for one that is 70% beef and 30% pork.
Lastly, smoking is critical to give your “wild” summer sausage a unique smoky flavor in addition to crisping up its outer layer. The ideal temperature for smoking depends on how big your sausage links are – generally ranging anywhere from 150°F – 200°F (65°C – 93°C) for five hours until they reach an internal temperature of around 160°F (71°C). Also, don’t forget to brush them with oil so that they don’t stick to the racks!
By adhering to these tips, you can produce an amazing Paul Grauman Wild Summer Sausage Recipe that’s tender, flavorful, juicy- everything you’d want in a great sausage!
FAQ
Now that you know how to make Paul Grauman’s “Wild” Summer Sausage Recipe, you may have some questions about the process or the ingredients. In this section, we’ll answer some frequently asked questions to help you achieve the perfect result every time!
What is the best way to eat summer sausage?
Summer sausage is a versatile food item that can be enjoyed in various ways. It is commonly thinly sliced and goes perfectly with cheese and wine. This sausage can add a savory and satisfying touch to any sandwich. The simplicity of summer sausage means that you can enjoy it without any additional cooking. It has a delicious taste that is enjoyable whether it is served hot, cold, or at room temperature.
What cheese is best for summer sausage?
When it comes to pairing cheese with sausage, smooth and semi-soft varieties such as Havarti, butterkäse, or Muenster make an ideal choice. These cheeses offer a neutral taste profile that won’t overpower the flavor of your sausage, allowing its seasonings to take center stage. If you prefer a more robust cheese, a sharp Cheddar, whether white or yellow, or a Swiss cheese are both excellent options. With their nutty undertones, they pair perfectly with the smoke and acidity of the sausage, making for a delicious and harmonious combination.
How do you cook summer sausage?
Let me guide you through two different cooking methods to achieve perfectly cooked sausage logs. For an oven finish, you need to preheat your oven to an exact temperature of 185°F. Then, all you have to do is put the sausage in the oven and let it bake until the internal temperature reads 165°F. Make sure you let the sausage cool down before serving.
Alternatively, you can finish your sausage in a smoker for a different flavor profile. First, preheat your smoker to 145°F and open the dampers. Make sure the sausage logs are at room temperature before placing them into the smoker. For the first hour, simply dry the sausage in the smoker. This will allow the smoke to penetrate and flavor the sausage.
How is summer sausage made?
When making summer sausage, it’s typical to use a combination of beef and pork. However, sausages made solely from beef are also popular. To give the sausages their signature flavor, they undergo either fermentation or acidification using substances like encapsulated acid or glucono-δ-lactone (GDL).
Bottom Line
In conclusion, if you want to taste a summer sausage that is truly wild and delicious, then you have to give Paul Grauman’s Wild Summer Sausage recipe a try. With its combination of sage, chili powder, celery seeds, garlic powder, and pepper, this sausage will be sure to tantalize your taste buds in the best way possible.
But don’t just take my word for it – try out this recipe for yourself! With its straightforward ingredient list and easy-to-follow instructions, making this sausage at home is easier than you think. Plus, with the helpful tips and FAQ sections provided in this article, you can ensure that your results come out perfect every time.
So why settle for store-bought summer sausage when you can make your own with Paul Grauman’s Wild Summer Sausage recipe? Give it a try and impress your friends and family with your culinary skills. Trust me, they won’t be disappointed!
Paul Grauman’s”Wild” Summer Sausage Recipe
Ingredients
- 30 lbs moose or 30 lbs beef, ground
- 10 lbs bear meat or 10 lbs pork, ground
- 1 lb sugar cure (Mortons)
- 4 tablespoons coarse pepper
- 2 tablespoons garlic powder
- 2 tablespoons celery seeds
- 2 tablespoons chili powder
- 1 tablespoon sage
Instructions
- Mix meat well with sugar cure and salt.
- Let set several days, mixing each day.
- Add spices, Mix well.
- Take casings and stuff.
- Smoke for 10 hours or more.
Your own notes
Nutrition
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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.