Summer Sausage

Instructions

1. In a large mixing bowl, combine the ground pork and beef, breadcrumbs, onion, garlic, salt, pepper, paprika, oregano, and cayenne pepper. Mix well until all ingredients are evenly incorporated.

2. If you are using natural hog casings to encase your sausage, soak them in cold water according to the package instructions to soften them before proceeding.

3. If not using casings, shape the meat mixture into individual sausage patties or meatballs, depending on your preference. If using casings, carefully thread the casing onto a sausage stuffer or a sausage funnel attached to a meat grinder.

4. Slowly feed the meat mixture through the sausage stuffer/funnel, allowing the meat to fill the casing evenly. Twist the casing at intervals to create individual sausages of desired length.

5. Once all the meat mixture has been formed into sausages, if using casings, twist the ends of each sausage to secure the meat inside the casing. Prick the sausages with a toothpick in a few places to release any air bubbles.

6. You can choose to refrigerate the sausages for a few hours to allow the flavors to meld together, or cook them immediately.

7. To cook the sausages, grill them over medium heat on a barbecue or cook them in a skillet on the stovetop over medium-high heat. Cook until the sausages are browned on the outside and cooked through, reaching an internal temperature of 160°F (71°C).

8. Serve the Summer Sausages hot off the grill or stovetop, paired with your favorite sides like grilled vegetables, a fresh salad, or a hearty potato dish.

9. Store any leftover sausages in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Thaw in the refrigerator before reheating.