Baked Summer Sausage Recipe With Apricot-Mustard Glaze (2024)

FAQs

What kind of mustard goes with summer sausage? ›

Beef Summer Sausage

A mustard mild enough for the kids and complex enough for the adults was difficult to nail down so we chose THREE! Herb (Dill) Mustard, Garlic Mustard, and Fruit Mustard all had something great to talk about — which is exactly what you want everyone at your backyard BBQ to be doing!

For an oven finish, preheat the oven to 185°F. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. Remove and cool. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour.

Kielbasa + Herb (Dill)

We found that a veggie herb Mustard (in this case was a dill variety) lightened the load a bit and helped cleanse the pallet so you don't end up with the meat sweats. Deli Brown Mustard also took the stage here… sometimes you just can't beat the classics.

Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and mix well. Smoke sausage until internal temperature reaches 160 F as measured by a food thermometer.

Mustard Seed: A traditional summer sausage ingredient, mustard seed adds that tangy signature mustard flavor, plus the added visual element when slicing.

The mustard actually works to tenderize the meat and you will notice little more than a thin crust of it over the surface of the meat. In fact, mustard can help to produce the crust that is so sought after in traditional barbecue.

Lay sausage on racks. Cook at the lowest heat possible for the first hour. Leave oven open slightly to remove excess moisture if necessary. 180 – 200 F until product reaches an internal temperature of 152 °F.

SAUSAGE HEATING INSTRUCTIONS

Maintain a cooking temperature of 200-250°F, and turn sausage several times to ensure even smoking. Heat the Fully Smoked sausage 30-45 minutes until 165°F. Smoke the Fresh (Raw) sausage for 1½ -2 hours until 165°F.

It will take you an average of anything between 20–25 minutes, which is not a relatively long cooking time. Overcooking or overheating the sausage past 160 °F will make the fat in the meat melt and evaporate, leaving the sausage less juicy or dry.

As a condiment, spicy-hot German mustards are used as a garnish for cold cuts, grilled sausages like the famous Thuringian bratwurst, and smoked meats.

Do Germans eat sausage with mustard? ›

It's a matter of personal preference, but in Germany, sausages are often served with a roll, mustard, and ketchup, or in a hearty stew, soup, or hot dog.

Kiełbasa is also very popular served as a cold cut on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka.

Bake in oven for 3 to 5 hours until the center of the sausage reaches 145° F. For a drier sausage or a sausage with a more cooked flavor, continue cooking until the center temperature is 155° F or higher.

Ensure you are checking the core temperature of your sausage with a meat thermometer to ensure it is safe to eat. You must cook your Premio sausage to a minimum internal temperature of 160 degrees Fahrenheit.

After most of the sawdust/chips have burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190⁰, this will cause a high humidity to cook the sausage.

Cheese is always a great pairing. Since sausage is typically spicy, a mild cheese like Cheddar Cheddar Cheese, Colby Jack Cheese, Monterrey Jack, Gouda, Muenster. Fruits such as apples are good as they add a sweet to the spicy. Crunchy raw vegetables like broccoli, celery, and carrot sticks are good.

It is typically served thinly sliced and pairs well with wine and cheese. It is also great on sandwiches. You can also fry it up or toss it in a casserole, but the real beauty of summer sausage is that it's simple, ready-to-eat, and tastes great at room temperature.

You can use yellow mustard, Dijon mustard, spicy brown mustard, or any other type of mustard you prefer. Use a knife or a spoon to spread the mustard evenly along the hot dog. You can spread it over the entire hot dog or leave some parts uncovered, depending on your preference.

Sausage of all types pairs well with mustard, and I'm not sure why we regularly exclude breakfast sausage from this. it's more tangy than jelly, and doesn't get you sticky when eating on the run. Biscuits are great paired with savory rather than sweet toppings...see country gravy for reference.