U225X / ENGINEERING UNWARRANTED
Five-pound summer sausage
Public record / FOOD-017 / Revision A
U225X
Use this as a fully cooked, refrigerated summer-style sausage alternative. It is a new recipe, not a reconstruction of the old cured smoker formula. New complete 5-lb oven-cooked recipe. Optional cheese was omitted from the baseline so the initial formula stays simple.
A RECIPE TO MAKEADDED TO THIS RECORD
The existing safe formula is already embedded in the steps, but its ingredient field is a placeholder. This card organizes those same quantities into an explicit list without inventing a new recipe.
Added . This recipe addition is separate from the original notes below; it is not a claim of a tested batch.Five-pound oven-cooked summer-style sausage — existing recipe organized
Organized existing recipe, not invented: the ingredient amounts, 325°F cooking method and 160°F endpoint come from FOOD-017. No recipe history or testing claim has been upgraded.
- YIELD
- About 4 lb cooked sausage; yield varies
- PREP / WAIT
- 25 minutes
- COOK
- Begin checking at 45–60 minutes at 325°F; cook every log to 160°F
Ingredients
- 5 lb cold 80/20 ground beef
- 1/2 cup ice water
- 30 g fine salt
- 2 tablespoons mustard seed
- 2 teaspoons coarse black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Optional: 1/2 teaspoon cayenne pepper
Method
- Heat the oven to 325°F. Put a rack over a rimmed baking pan; use more than one pan if needed to leave space between logs.
- Combine the ice water, salt and spices. Mix into the cold beef until seasoning is evenly distributed and the mixture feels tacky.
- Make several short skinless logs no more than about 1 1/2 inches in diameter. Put them on the rack with space between them. This recipe contains no cure.
- Bake at 325°F until every log measures 160°F at its center. Start checking around 45–60 minutes; keep cooking any log below the endpoint.
- Put small portions in shallow containers and refrigerate at 40°F or below within 2 hours (1 hour if the surroundings exceed 90°F). Eat within 3–4 days or freeze; reheat leftovers to 165°F.
- Chill thoroughly before slicing for a firmer texture.
Notes & storage
- These quantities already appear in FOOD-017’s original numbered steps; this card moves them into a visible ingredient list.
- Keep the oven method attached to this uncured formula. It is not suitable for the old low-temperature stepped-smoking schedule, and it is not shelf-stable.
Recipe basis & references
TECHNICAL NOTES
Use this as a fully cooked, refrigerated summer-style sausage alternative. It is a new recipe, not a reconstruction of the old cured smoker formula.