Homemade Ambassador Big N' Meaty Summer Sausage Recipe: Authentic Flavor at Home

Category: Meat

Introduction

Summer sausages are a beloved staple, and Ambassador Big N' Meaty Summer Sausage stands out with its robust flavor and hearty texture. Originating from traditional recipes, this sausage has gained a loyal following for its perfect blend of spices and high-quality meats. Making it at home allows you to customize the ingredients, ensuring a healthier and more cost-effective option. This recipe captures the authentic taste while offering flexibility to suit your preferences.

Why Make It at Home?

Crafting your own summer sausage offers several advantages. Health-conscious individuals can reduce sodium and sugar, while others can experiment with unique flavors. Homemade sausages are often more economical and allow for quality control over ingredients, ensuring a fresher and more personalized product.

Personal Anecdote

I remember spending Sundays with my family, grinding meats and mixing spices to create our own sausages. It was more than just cooking; it was a bonding experience. The satisfaction of biting into a juicy, flavorful sausage made with love is unmatched. This recipe brings back those memories and allows you to create your own.

Recipe Details

• **Prep Time:30 minutes
• **Cook Time:60 minutes
• **Total Time:90 minutes
• **Yield:5 pounds (2.3 kg)

Ingredients

Meats:

• 2 lbs (0.9 kg) ground pork
• 2 lbs (0.9 kg) ground beef
• 1 lb (0.45 kg) ground venison (optional)

Spices and Additives:

• 2 tbsp (30g) kosher salt
• 1 tbsp (15g) brown sugar
• 1 tbsp (15g) pink curing salt (optional)
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• 1 tsp (5g) smoked paprika
• 1 tsp (5g) black pepper
• 1/2 tsp (2g) cayenne pepper
• 1/4 cup (60ml) ice water

Instructions

• Grind Meats: Use a meat grinder or food processor to grind meats to your desired coarseness.
• Mix Spices: In a bowl, combine salt, sugar, pink curing salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
• Combine: Add spice mix to ground meats and mix until just combined. Gradually add ice water.
• Stuff Casings: Use a sausage stuffer to fill natural casings, twisting to form links.
• Ferment: Let sausages ferment at 70-80°F (21-27°C) with 70% humidity for 24 hours.
• Cook: Smoke at 225°F (110°C) for 4-5 hours until internal temperature reaches 160°F (71°C). Alternatively, bake at 300°F (150°C) for 30-40 minutes.

Variations

• Spicy: Increase cayenne or add hot sauce.
• Low-Sodium: Reduce salt and use low-sodium alternatives.
• Vegetarian: Substitute meats with plant-based proteins.

Storage Instructions

• Refrigerate: Store for up to 2 weeks.
• Freeze: Keep for up to 6 months, wrapped tightly.

Pro Tips

• Marinate meats beforehand for enhanced flavor.
• Use a smoker for authentic taste.
• Avoid overmixing to keep sausages juicy.

Nutritional Comparison

FAQ

• Substitutions: Use alternative meats like turkey or chicken.
• Texture Issues: Add breadcrumbs for better consistency.
• Storage: Freeze for longer shelf life.

Serving Suggestions

• Slice for sandwiches or charcuterie boards.
• Add to soups or casseroles for flavor.

Conclusion

This recipe offers a delicious, customizable alternative to store-bought sausages. Enjoy the satisfaction of creating a healthier, tastier product at home. Share your experience and let us know how you make it your own!