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!

With your smoker preheated to 180 degrees F, it takes 6-8 hours to smoke summer sausage. This is a fairly wide span of time, and for a good reason. Summer sausage needs to be cooked to a temperature of 160 degrees F, and it may take anywhere from 6 to 8 hours to reach this temperature.

“The natural pungency of mustard seed combined with the acidic bite of its vinegar base is the perfect offset to the savory richness of meats, from roasts to all cured meats,” said Barry Levenson, founder and curator of the National Mustard Museum in Middleton, Wis.

Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.

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.

Preheat the oven to 325 degrees F (165 degrees C). Use a toothpick to poke small holes through the aluminum foil in the bottom of each log. Place logs onto a broiler rack and fill the broiler pan with 1/2 inch water. Bake in the preheated oven for 90 minutes.

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.

Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature).

What does yellow mustard do to meat? ›

Whether you are smoking a brisket, ribs or a pork shoulder, rubbing the meat with plain old yellow mustard, then seasoning it with your favorite dry rub does two wonderful things. First, it will help the seasoning adhere to the meat more evenly and not fall off while smoking.

Mustard is a common ingredient in barbecue cooking, and it's commonly “slathered” onto pork butt or ribs before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like glue to hold the rub on the meat.

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.

Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, with a neutral background that lets the sausage's seasonings shine. A sharp Cheddar (any Cheddar, really) or Swiss is also a fantastic match, with nutty notes that perfectly complement the smoke and acidity of the sausage.

Regular-grind beef, lamb, pork and chicken work well. Venison and turkey might need a little pork or beef fat added. Mixing leaner meats with ground pork will make a leaner product. The standard recipe usually uses 4 pounds of ground venison or turkey to 1 pound of ground pork.

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.

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.

While you can take many directions with toppings ranging from sauerkraut to tomato sauce with onions and peppers… our choice was served up best with a Sweet Mild Mustard. Not too overpowering with sugar, this Mustard really enhanced all those flavors we just love about Bratwurst without covering them up.

Then go with the combo that can never disappoint. Start with a juicy, lean Turkey Sausage, then grab the condiments you know and love: ketchup, ballpark mustard, relish and diced onions.