9 Reviews of Homemade Summer Sausage AKA Salami

From: CookbookCarrie

On Nov 18, 2004

Great! Love the flavor & texture. Great with cheese & crackers. I rolled 1/2 in coarse ground pepper before wrapping & baking and the finished product is pretty and very tasty. Thanks for a great recipe!

From: Paka

On Nov 9, 2004

This is a fantastic recipe, a good one for the holiday baskets, (make up ahead) I added some red pepper flakes for a bit more heat. This recipe is quite versatile. Thanks!

From: Lazdaz

On Jun 11, 2005

Very good. Hubby added more garlic and proclaimed this perfect. He says he will make this often and keep some in the freezer so he doesn't run out. His favorite way to eat this is with crackers and mustard.

From: PaulaG

On Nov 19, 2004

This is a recipe that I had years ago. Somewhere along the way I lost it. This recipe can also be modified and made spicer or with more garlic if desired. This has been added to my cookbook.

From: KennKonn

On Nov 23, 2009

Dammmmnnn!! This was awesome! So easy to mix up. Mine spent more than 24 hours in the fridge but other than that I followed the directions. Next time we might kick it up with a few red pepper flakes. My hubby went nuts over, my son ate three big slices at lunch and there is just the tail end of the first roll left. If I dont hide the other three they arent going to make Xmas...chances are I will be making more anyways. It is a definate keeper.

From: wwltmom

On Nov 17, 2007

Very good summer sausage. We used 1 lb. ground beef and 1 lb. venison burger. Doubled the recipe and added chopped jalapeno and cheddar cheese in half! May add a little more spice next time. Thanks for a keeper

From: LiisaN

On Mar 9, 2009

Wow how easy this was to make! I halved the recipe - as I had never tried making my own sausage and didn't want to take a big plunge. I was very pleasantly pleased with the end result! Thank you for sharing !

From: Julesong

On Jan 6, 2005

I am commenting on this recipe rather than giving it any stars (which does not effect its rating), because although I have made the recipe the results were not what I expected. It was my first attempt at curing my own meat for a sausage or salami, and I think I can do it better a second time around - especially now that we have a better idea of what to expect. We're going to make this recipe again, and will update the review at that time. Thanks for posting it, morelhunter!

From: Tina and Dave

On Jan 14, 2008

My discerning son said that this is the best sausage he's tasted! We don't have Summer sausage here in the UK so I think I'm going to start a new trend! Thank you so much!