Summer sausage



  • In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage



  • You would pretty much use the same ratio, maybe go 70/30, when I made the Jalapeno summer sausage I did about a 70/30 with Pork and it turned out great.


  • Walton's Employee

    @medeling32 What @Boudreaux said is perfectly fine. You could make it with anything you want, 100% beef, 100% pork will work too! The biggest thing to know if you are going lower than 20-30% pork is that the texture will be a little different than you might be used to. Pork fat has a creaminess to it that beef fat just does not have, this is why it generally makes the best Sausage and Snack Sticks.


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  • @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

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  • @Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.bottom round 3 4.20.19.jpg

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  • @Joe-Hell
    Looks delicious!

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