How Much Mustard Seed Should You Use in Your Summer Sausage Recipe?

Summer sausage is a tasty cured meat that has been enjoyed for ages Its unique smoky and tangy taste is what makes it stand out from other sausages But did you know that one of the main ingredients that gives summer sausage its signature flavor is mustard seed? The mustard seed adds a tangy and slightly spicy kick that perfectly complements the smoky and salty flavors of the sausage,

But how much mustard seed should you use when making your own homemade summer sausage? This is a common question for those looking to create the perfect batch of summer sausage. In this comprehensive guide, we’ll explore everything you need to know about using mustard seed in summer sausage, from ideal amounts to cooking tips.

Why Use Mustard Seed in Summer Sausage?

Before getting into ideal quantities, it helps to understand why mustard seed is such an integral ingredient in summer sausage in the first place. Here are some of the main benefits that mustard seed contributes:

• Enhances flavor – The tangy, zesty flavor of mustard seed is a trademark taste in summer sausage. It adds dimension and prevents the sausage from tasting one-note.

• Provides texture – Whole mustard seeds add visual appeal and a nice bit of texture when you slice into the sausage, giving it some extra body and crunch.

• Health benefits – Mustard seed contains compounds that are believed to aid digestion and have anti-inflammatory properties. It’s also a source of selenium, an antioxidant that supports immune function.

• Preservative properties – Mustard seed contains natural oils that can help extend the shelf life of cured meats like summer sausage by delaying lipid oxidation

So in short, mustard seed checks a lot of boxes when it comes to enhancing the flavor, texture, visual appeal, and longevity of summer sausage. That’s why it’s arguably the most integral supporting ingredient after the meat itself.

How Much Mustard Seed Per Pound of Meat?

Now let’s get into specifics. How much mustard seed should you use per pound of meat when making summer sausage? Here are some general guidelines:

• For a traditional summer sausage recipe, use 1-2 teaspoons of mustard seed per pound of meat. This will provide a noticeable but balanced mustard flavor.

• If you want a more prominent mustard taste, you can increase to 2-3 teaspoons per pound. But take care not to overdo it.

• For a spicier summer sausage using ingredients like chili flakes or cayenne, reduce the amount to 3/4 – 1 teaspoon per pound. The heat of the other spices should balance the mustard.

• When experimenting with a unique sausage recipe, start with just 1/2 teaspoon per pound and adjust from there. The mustard flavor can always be increased.

As you can see, the ideal amount can vary based on the other ingredients in your recipe and your personal taste preferences. The general recommendation is 1-2 teaspoons per pound to start. But feel free to tweak this to suit your palate.

Should You Soak the Mustard Seed First?

A common question is whether you need to soak the mustard seeds before adding them to the sausage mixture. The short answer is no – soaking is not necessary.

Here’s why:

• Mustard seeds will naturally soften and absorb moisture as the sausage mixture cures and cooks.

• Soaking ahead of time doesn’t significantly impact the final texture or flavor.

• If you want a softer texture, just grind the seeds before mixing them in.

The only reason you may want to consider soaking is if you’re crunched for time. Presoaking for an hour or two can slightly accelerate the softening process. But again, it’s not required for most recipes.

Other Tips for Using Mustard Seed

Here are a few other quick tips to ensure you use mustard seed successfully in your summer sausage:

• Use fresh, high-quality mustard seed for the best flavor. Store tightly sealed in a cool, dark place.

• Measure carefully to control the mustard flavor. Start small and add more next time if needed.

• Combine with other spices like garlic, pepper, coriander, paprika, and nutmeg to round out the flavor.

• Cure sausages properly with sodium nitrite to prevent bacterial growth before drying and cooking.

• Cook to the proper internal temperature (152°F for poultry; 160°F for pork; 165°F for ground beef) for food safety.

Follow these guidelines and your summer sausage is sure to have the perfect mustard zing! Adjust amounts as needed to suit your personal preferences.

Complementary Spices and Ingredients

While mustard seed plays the starring supporting role, there are other spices and ingredients that perfectly complement its flavor in summer sausage:

Garlic – The pungent, aromatic flavor of garlic balances nicely with the mustard seed’s tang. Use 1-2 cloves per pound.

Black pepper – Freshly cracked black pepper adds bite and a touch of heat. 1-2 teaspoons per pound provides a nice kick.

Paprika – Sweet paprika contributes a subtle sweetness and deep red color. 1-2 tablespoons per pound is ideal.

Coriander – This seed has a warm, citrusy, slightly floral flavor that enhances the mustard seed. Use 1-2 teaspoons per pound.

Nutmeg – Just a pinch of nutmeg per pound adds warmth and complexity. A little goes a long way.

Corn syrup – A tablespoon or two of light corn syrup helps sweeten, provide moisture, and smooth out the texture.

Curing salt – Use sodium nitrite-containing curing salts at the proper rate to prevent bacterial growth during drying and cooking.

Sample Summer Sausage Recipes

To give you an idea of real-world mustard seed amounts in action, here are two sample summer sausage recipes for reference:

Tangy Summer Sausage

• 2 pounds ground pork
• 2 tablespoons mustard seed
• 4 garlic cloves, minced
• 1 tablespoon light corn syrup
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1⁄2 teaspoon curing salt #1

Bold Summer Sausage

• 5 pounds ground beef
• 3 tablespoons mustard seed
• 3 tablespoons light corn syrup
• 2 tablespoons coarse black pepper
• 1 tablespoon curing salt #1
• 2 teaspoons coriander seed
• 1 teaspoon cayenne pepper
• 4 garlic cloves, minced

As you can see, these recipes fall within the general recommended guidelines for mustard seed amounts. But the measurements can be adjusted based on personal preferences.

The Takeaway

Adding the right amount of mustard seed is key to crafting the perfect batch of summer sausage. While recipes vary, a general rule of thumb is 1-2 teaspoons per pound of meat to start. Adjust this amount based on the presence of other flavors and spices and your desired mustard intensity.

Soak mustard seeds if you’re pressed for time, otherwise just mix them in dry – they’ll absorb moisture during curing and cooking. And be sure to always follow proper safety procedures when making cured and dried sausages at home.

With the ideal amount of tangy mustard flavor, your summer sausage will have family and friends begging for more! Play around with creative spice blends to put your own unique twist on this classic cured meat.