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Summer Sausage – Food Wishes ctm magazine

Learn how to make Summer Sausage! Traditionally, summer sausage is made and cured in the winter, and then enjoyed during the summer, but unless you have some sort of time machine, we’re going to have to use this easy, shortcut method. Visit https://foodwishes.blogspot.com/2019/07/summer-sausage-winter-isnt-coming.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazingly delicious Summer Sausage recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • pundaint on March 16, 2021

    I recommend dipping it in duck sauce.

  • Marc Smithsonian on March 17, 2021

    Shouldnt you use celery seeds for sousage?

  • Thomas Bernecky on April 3, 2021

    our Dad Joe from Buffalo loved summer sausage AKA Thuringer. In fact, his favorite was to make sandwich of thuringer and Monk's cinnamon-raisin bread. Yum.

  • Luis Flores on April 12, 2021

    That voice is annoying af.

  • Frank Barone on April 12, 2021

    "Nitrates cure my sausage" :??? Was it sick or something?… No. My Sausage is just fine, Thank You.

  • lcflngn on April 14, 2021

    Sry if someone asked, how long does it last?

  • 303 Bourbon Guy on May 1, 2021

    What are those called? Thin jameses. Bahaha I chuckeled. You're the best

  • T. P. on May 5, 2021

    Beef spleef. I love you chef john!

  • Zxoicks ZX on May 6, 2021

    Hopefully someone has a suggestion. I have a family member with an allergy to liquid smoke, triggers migraines. Does this work on a grill with chips for the smoke?

  • GelatoSalada on May 8, 2021

    I think I need to start a garage band and call it Beef Spliff!

  • John Shepard on May 10, 2021

    try droerwors next

  • Omeganitros on May 10, 2021

    would it be possible to make this with leaner meats, like ground turkey or ground chicken?

  • chumbumbus on May 10, 2021

    I fuckin hate summer sausage but I still wanna see how it's made

  • Brenda Orr on May 11, 2021

    I loved this…it brightened my day!😁⭐⭐⭐⭐⭐💑

  • Justin Lang on May 17, 2021

    I love the "Enjoy" part 😄

  • nativesun on May 17, 2021

    That looks great!!

  • M.K on May 17, 2021

    But can you rate it by Mark Ruffalos?

  • M. Gabriel on May 22, 2021

    How about an extra dose of smoked paprika in the spice mix, to avoid the need for brushing on liquid smoke?

  • Isabelle Bouchard on May 22, 2021

    …..oh man! That voice…..i just can’t sorry. Total culinary turn offff

  • Johnny Miles on May 24, 2021

    I did this and it came out like meatloaf 😞. Will salvage with ketchup

  • lena ely on May 24, 2021


  • lena ely on May 24, 2021

    🧤 gloves

  • M Ladd on May 27, 2021

    Very nice! Thank you very much! Was skeptical of the liquid smoke!

  • crimsonfancy on May 27, 2021

    . 25% of cure #1 or #2 of total meat and no more. Fresh celery I have no experience but have used celery powder that I believe should be at .5%.
    I've only produced dried,, uncooked for the longest shelf life and best flavor but Summer Sausage is typically cooked and fast.
    I like it and would even use fermento or similar as a component but cant remember the %. It's cheap and gives it the zing that I love in salumi of all kinds.

  • Jessica Bruno on June 1, 2021

    this is so great. Those gift baskets have been slipping horribly in their production quality lately, and I'm excited to make my own AND give some as gifts. Thanks!!!

  • it'sMe TheHerpes on June 7, 2021

    this is better, because it's actually cooked.

  • Bill smith on June 23, 2021

    Thanks for this great recipe!!!

  • Antonio on June 27, 2021

    Love your mortar and pestle

  • Alfred Rojo on July 2, 2021

    How long is the shelf life for this

  • This Guy on July 13, 2021

    Beef spliff. Awesome.

  • Janice Schonhoff on August 13, 2021

    Does it need to be refrigerated or hanging out on the picnic table💕

  • TheEnzoferrari12345 on August 17, 2021

    That pink curing agent, aka sodium nitrate is CANCER… If I m to use that, If I were in a rush to get cancer why not buy the sausage from a store instead !

  • Richard Prescott on September 11, 2021

    What? Summer sausage – brilliant another weird one I have to try

  • L Wagner on September 15, 2021

    Why is there so much salt?!?!?

  • Brandy Spain on September 26, 2021


  • Autodidact on October 14, 2021

    Good lord! This is pure blasphemy

  • LaMonalisa on October 30, 2021


  • D A Riley on November 2, 2021

    This is similar to a recipe my mother used in the early 1970s, only this is much, much better, because you bake it for less time! Hers was baked way longer at a very low temp, and the results were uneven between batches. Thank you for this better method!

  • Stoney Montana on November 16, 2021

    Do you talk like you are on a methamphetamine roller coaster in real life, or only when you narrate sausage videos? 🤔

  • speedbuggie on December 4, 2021

    You sound like a robot. I if you are doing this on purpose you should stop. thanks for the content though.

  • CaseNumber00 on December 6, 2021

    I would add some citric acid powder to the mix to lower the ph level to increase shelf life and kill some bacteria.

  • sudin kp on December 22, 2021

    How many days can refrigerate ?

  • Leslee G on December 29, 2021

    Oh my goodness thank you SO much – I have a hard time finding summer sausage where I live (in the middle of nowhere) so now I can make my own and I will know what's in my sausage! This has made my day.

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