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Summer Sausage (Goteborg)


3 1/2 lbs. beef trimmings
2 lbs. beef chuck
2 lbs. beef hearts
2 1/2 lbs. regular pork trimmings
2 level tsp. Prague Powder No. 1
1 tbsp. black pepper
3 tbsp. ground mustard
2 tbsp. ground nutmeg
1 tsp. garlic powder (optional)
8 tbsp. salt
4 tbsp. powdered dextrose
6 ozs. Fermento


The beef should be ground through a 3/16” grinder plate.The regular pork trimmings shall be ground through a 1” plate. Place all the ground meat into mixer and add all the ingredients. Mix thoroughly until all the ingredients are evenly distributed. After mixing, place in a tub and hold in 38-40 degree F. cooler until the next day. Do not pack the meat over 6”-7” high in the tubs. After curing overnight, regrind through 1/8” plate, pack tightly in stuffer and stuff into 2 1/2-2 3/4” by 24” sewed beef middles or 3 1/2” by 24” fibrous casing. Be sure that all air pockets are eliminated—when stuffing, stuff tightly. After stuffing, hang on smokesticks and dry at room temperature for 4-5 hours. Place in smokehouse preheated at 120-130 degrees F. and apply a heavy smudge and smoke at this temperature for 3-4 hours, or until the desired color is obtained. Raise the temperature to 165 degrees F. and cook until the internal temperature reaches 145 degrees F.After cooking, shower with cold water until the internal temperature is at least 120 degrees F.After shower, allow to hang at room temperature for 1-2 hours until the desired bloom is obtained. Keep out of drafts. Place in 45 degrees F. cooler for at least 24 hours.