Dry or Summer Sausage
Ingredients
Directions
Prepare the meat
Combine the boneless chuck and special lean pork.
Grind the meat together using a meat grinder.
Stuff and hang
Stuff the mixture into sausage casings.
Tie off the ends of the casings securely.
Hang the sausages in a cool, dry place to cure and dry.
Monitor the drying process to ensure proper texture and flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Boneless chuck
- Provides fat and beefy flavor that keeps the sausage juicy as it dries.
- Special lean pork
- Supplies lean protein that binds the mixture and gives the sausage its meaty body.
The step that matters
Monitor the drying process. Drying and curing must go slowly and evenly; too fast or too warm can leave a dry, case-hardened exterior and uneven texture, while the record notes proper texture and flavor depend on careful monitoring.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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