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!

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.

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.

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.

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). Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds.

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.

Mustard gives the meat a tinge of incredible flavor and acts as a glue that keeps the rub on the meat. Slathering mustard also helps the formation of “bark” on the meat. The bark is the somewhat chewy layer on the outside of the meat that bursts with flavor.

Do you put mustard on meat before or after seasoning? ›

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.

Salt: Salt enhances flavor and acts as a preservative. Sugar: Sugar can be used to balance the saltiness in sausage and add a slight, tasty sweetness. Spices: Various spices give a sausage its robust flavor. Commonly used sausage spices include black pepper, garlic powder, onion powder, parsley and paprika.

Garlic: The main signature flavor that distinguishes kielbasa from other sausage varieties is garlic. Marjoram: Another common ingredient you'll find in most kielbasa is marjoram spice, which gives the sausage a little warmth and sweetness. Smoke: Most kielbasa is smoked, which adds to the delicious flavor.

Mustard is wonderful with beef – just ask the English! Use mustard to help a Bleu Cheese or a Garlic Parmesan steak topping stick to the steak. Both toppings are delicious ways to take and make a meal extra special.

Eating sausages (bratwurst, boiled sausage, ...) with mustard is traditionally common in all regions of Germany. In addition, there are at least as many varieties of mustard as there are types of 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.

Start with a juicy, lean Turkey Sausage, then grab the condiments you know and love: ketchup, ballpark mustard, relish and diced onions.