Cheese And Summer Sausage Recipes

Steps:

• Remove casing of sausage and slice in 1/2-inch discs. Leave cheese whole and serve with cheese knife or cube up ahead to pack for a picnic. Serve salami and cheese selections with grapes and grape tomatoes.

Steps:

• In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
• Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

Steps:

• Mix all ingredients together and form into rolls 2 inches in diameter, about 4 rolls.
• Wrap each roll in aluminum foil and refrigerate 24 hours.
• Place foil wrapped rolls in water.
• Cover and simmer 1 hour or bake on a rack in oven for 1 hour at 350 degrees.
• When cool, open the foil and drain.
• Wrap in plastic wrap and refrigerate.
• May be frozen either before or after cooking.
• Great to serve as an appetizer on crackers with a soft cheese.

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.