Ingredients
Units
Scale
- 2 lb. raw ground goat, venison, lamb, pork or beef, thawed
- 6 tsp. any good sea salt (preserving qualities)
- 5 tsp. Italian herb seasonings in a grinder set at medium grind. Contains rosemary, black pepper, red pepper, garlic, onion, sea salt, tomato and parsley (again, preserving properties)
- 3 T. maple syrup
- Fresh or powdered garlic, to suit your taste, optional
- 1 T. fennel seed, optional, traditionally added to give a hint of sweetness
- 1/2 tsp. hot red pepper seeds to your discretion (seeds are hotter than the flesh of hot peppers), optional to add heat
Instructions
- In a large mixing bowl, blend all the ingredients together and work them thoroughly through the meat with your hands.
- Place meat mixture in the refrigerator, covered, for 24 -48 hours for the flavors to mix and slightly ferment. (This fermentation does NOT affect the taste at all, if only to make it better).
- Remove meat from refrigerator and preheat oven to 350°F.
- While the oven is preheating, form the spiced meat into a log and wrap it first in parchment paper, then aluminum foil (so the meat isn’t in contact with the aluminum foil).
- Wrap the foil with the folded edges up so the juices don’t run out as it bakes.
- Place this on a cookie sheet and into the oven for 1 hour.
- Let the almost completed summer sausage cool thoroughly before slicing. It should have developed a skin, a firmness, and you can slice it very thin to serve with cheese and crackers or make sausage sandwiches, etc.
- Enjoy! Refrigerate any leftovers.