Thanks for sharing it is great people like you that make the sausage making experience fun.
Summer Sausage with dried cranberries
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Reading this makes me want to try this Summer Sausage but seems the cranberry question has not really been answered. Dried? Dehydrated? Raisins like? I will use the quantity to my liking by sighting. Thanks
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I made a 25lbs batch of Summer Sausage using dried cranberries. I did soak in H20 for a bit but don’t think it was necessary because it didn’t seem to take on much of the H20. They were similar to soft raisins like mdseaside suggested. Turned out great. Only regret was not adding enough. This batch I made for a friend. I will be doing more in the future of my own.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
SWicky what I do is I use Craisins, I chop them up into smaller pieces, and also add hi temp cheddar and wild rice. I put them in summer sausage and brats. I never measure out how much of each, I just add more until it looks right to me. Its a favorite among my family and friends
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kyle, I’m from MN and pick my own wild rice. How do you prepare it for summer sausage? Cooked? Partially cooked, etc.? I thought about making a batch of wild rice/blueberry or cranberry.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
SWicky I fully cook it, rinse it good and try to get as much of the water out as I can. Let it cool good (I make mine the day before and cool it in the fridge) so it does not warm the meat as you mix it in
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
SWicky where in MN are you, I live in WI up by Superior
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
SWicky I add wild rice to brats, they were a favorite of my dad’s. I get the wild rice from MN, I grew up there.
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kyle I actually live in Sw mn but have gone north to pick with a few friends who pick every year. The natural wild rice is incredible Vs the cultivated stuff. That’s why I want to interpret that into some summer sausage or brats with some MN harvested wild blueberries.
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Great ideas posted. My Wife says go for it!
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SWicky We use about two pounds of cheese for our 25 pound batches. However, we do not use high temp cheese, we use very sharp aged cheddar that we first smoke & dry for about a day. We like that better than high temp. We have used dehydrated cranberries that we blanch in sugar water & then dehydrate in the dehydrator. Off hand, I keep thinking we use about two cups in the mix, but will need to double check the journal.
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