Estimated reading time: 1 minute
This summer sausage recipe is designed to be approachable and delicious, even for beginners. We’ll walk through each step, from selecting your meat to achieving that perfect tangy flavor. Get ready to impress your friends and family with your very own handcrafted summer sausage! Let’s get started and create something amazing together.
Ingredients to Make Your Perfect Summer Sausage
Here’s all the things you need to make your own tasty summer sausage:
| Ingredient | Quantity | Note |
| Ground Beef | 3 lbs | 80/20 blend is recommended for good flavor and moisture. |
| Ground Pork | 2 lbs | Adds flavor and fat; you can use shoulder or Boston butt. |
| Cure #1 (Prague Powder #1) | 3 tsp | Essential for curing and food safety, inhibits botulism. Do NOT substitute or omit. |
| Mustard Seed, ground | 2 tbsp | Adds a classic tangy flavor. |
| Black Pepper, cracked | 2 tbsp | Freshly cracked for the best aroma and bite. |
| Garlic Powder | 2 tbsp | Enhances the savory flavor profile. |
| Onion Powder | 2 tbsp | Adds a subtle sweetness and depth. |
| Dextrose | 2 tbsp | Sugar that feeds the starter culture and balances flavors. |
| Smoked Paprika | 2 tbsp | Adds a smoky depth and color. |
| Fennel Seed, ground | 1 tbsp | Optional, but adds a traditional Italian sausage note. |
| Cayenne Pepper | 1 tsp | Optional, for a touch of heat. Adjust to your spice preference. |
| Liquid Smoke | 2 tbsp | Optional, but highly recommended for a smoky flavor, especially if you’re not smoking the sausage. |
| Cold Water | ½ cup | Helps with mixing and emulsification. |
| Starter Culture (Optional) | As per package directions | For a tangier, more traditional fermented flavor. (e.g., T-SPX or F-LC) |
| Hog Casings or Collagen Casings | As needed | For stuffing the sausage. Hog casings are natural, collagen are easier to use. |
Kitchen Equipment Needed for Sausage Success
To make summer sausage, you’ll need a few essential tools:
- Meat grinder (if grinding your own meat)
- Sausage stuffer
- Casings (collagen or natural hog casings work well)
- Mixing bowls
- Kitchen scale
- Smoker or oven
- Thermometer
Step-by-Step Instructions for Crafting Your Summer Sausage Recipe
Time needed: 20 minutes
- Prepare the Meat:
Take the ground beef and ground pork and put them in a big bowl. Use your hands or a spoon to mix them together well so that the fats and flavors are mixed evenly.
- Add the Seasonings:
Spread the cure, garlic powder, mustard seeds, black pepper, paprika, liquid smoke, and salt on the meat. Mix everything together well so that all the ingredients are combined evenly.
- Stuff the Casings:
Attach the casings to your sausage stuffer and fill them with the meat mixture. Twist the sausages into 6-inch links.
- Let It Rest:
Place the sausages in the refrigerator for 12-24 hours to allow the flavors to meld and the cure to work its magic.
- Smoke or Bake:
First, heat your smoker to a low temperature of 180°F (82°C). Then, place the sausages inside and let them smoke for 4 to 6 hours. You should check to make sure the inside of the sausages gets up to 155°F (68°C) to be safe to eat. If you are using an oven instead of a smoker, set the oven to the same temperature and bake the sausages.
- Cool and Store:
Let the sausages cool completely before slicing. Store in the refrigerator for up to two weeks or freeze for longer storage.
Tips and Tricks for Summer Sausage Mastery
Making summer sausage recipe can be incredibly rewarding, and with these tips and tricks, you can ensure your sausages are a resounding success every time!
- Use a meat thermometer: It’s very important to check that the sausage is cooked to the right temperature. This helps keep it safe to eat and makes it taste better.
- Be Careful Not to Mix Too Much: Mixing too much can make the sausage hard. Just mix until everything is mixed together.
- Experiment with Flavors: Add jalapeños, cheese, or red pepper flakes for a unique twist.
Summer Sausage Serving Suggestions: Beyond the Snack Tray
While summer sausage is a classic on a snack tray, its versatility extends far beyond! Here are some tasty and fun ideas for serving food:
- Classic Snack Tray: Serve sliced summer sausage with crackers, cheese (cheddar, Swiss, or pepper jack are great choices), and mustards for a traditional snack platter. Add some pickles, olives, and marinated vegetables for variety.
- Sandwiches and Wraps: Use summer sausage recipe slices in sandwiches and wraps. It pairs wonderfully with rye bread, sourdough, or hearty whole-wheat bread. Add lettuce, tomato, onion, and your favorite condiments.
- Charcuterie Boards: Elevate your charcuterie boards with homemade summer sausage. It adds a rustic and flavorful element alongside cured meats, cheeses, olives, and fruits.
- Breakfast or Brunch: Dice summer sausage and add it to breakfast scrambles, omelets, or frittatas for a savory protein boost.
- Pizza Topping: Thinly sliced summer sausage makes a fantastic pizza topping, adding a tangy and savory kick.
- Pasta Dishes: Incorporate diced summer sausage into hearty pasta sauces or baked pasta dishes for added flavor and texture.
- Salads: Add slices or cubes of summer sausage to salads for a protein-rich and flavorful component. It works well in potato salads, pasta salads, or green salads.
- Cheese Balls or Dips: You can add small pieces of summer sausage to cheese balls or creamy dips. This will give them more flavor!
Nutritional Information (Estimated)
Please remember that the nutrition facts below are just an estimate. They can change depending on the ingredients used, meat ratios, and portion sizes. This is per 2-ounce serving (approximately 56 grams).
- Calories: Approximately 180-220 kcal
- Protein: 10-12g
- Fat: 15-20g
- Saturated Fat: 6-8g
- Cholesterol: 40-50mg
- Sodium: 400-600mg (can vary depending on cure and spices)
- Carbohydrates: 2-3g
- Fiber: <1g
Conclusion
It looks like making your own summer sausage is a big task for the weekend, but the tasty reward of homemade sausage is worth it. It’s not only about making sausage, it’s also about enjoying an old cooking tradition and creating something you can share with others. Homemade summer sausage tastes better than the one you buy in the stores. After tasting your own sausage, you will know why it has always been a favorite.
Key Takeaways: Summer Sausage Essentials
- Quality Ingredients Matter: Use good quality meat and fresh spices for the best flavor.
- Cure #1 is Crucial: Essential for food safety and the characteristic flavor of summer sausage.
- Temperature Control: Keep meat and equipment cold throughout the process. Cook low and slow to the correct internal temperature.
- Mixing is Key: Mix the meat mixture thoroughly for proper protein extraction and binding.
- Experiment and Enjoy: Don’t be afraid to customize your summer sausage recipe with different flavors and variations.
Summer Sausage (FAQ) Section
Yes, you can definitely make summer sausage recipe in your oven at 180°F (82°C) until it is hot inside and ready to eat.
It lasts up to two weeks in the fridge or several months in the freezer.
Yes, but the way it feels and tastes will change. Add more fat to keep it moist.
It prevents bacterial growth and gives the sausage its characteristic pink color and cured flavor.
Yes, you can form the mixture into a loaf and bake it, but it won’t have the traditional sausage shape.
Who Should Skip This Recipe! (And Why That’s Okay!)
While making summer sausage recipe is a rewarding culinary adventure, it’s not for everyone, and that’s perfectly fine! Here’s a friendly guide to who might want to consider skipping this recipe:
- Gluten-Free Eaters: While this recipe is naturally gluten-free, always check your seasoning labels to ensure no gluten-containing additives.
- Low-Sodium Diets: The curing process requires salt, making this recipe unsuitable for those on strict low-sodium diets.
- Vegetarians/Vegans: This recipe is meat-based, so it’s not suitable for plant-based diets.
What Do You Think? Share Your Sausage Success!
Are you ready to start making your summer sausage? I’m really excited for you to try this! Homemade summer sausage is a very special treat, and I think you will love it.
After you make your own sausage, I would really like to hear about it! Did you try something different? Did you share it at a party and impress your friends? Please share your pictures, tips, and stories in the comments below. If you have any questions while making it, feel free to ask! Have fun making your sausage!
My Personal Touch: Summer Sausage Memories
To me, summer sausage is not only food, but also the connection to the memories of family events and outdoor adventures. His homemade summer sausage was always something my grandpa brought to picnics and camping trips and as it smoked, everyone nearby would know. It was summer sausage that was one of the first things I attempted to make when I began cooking, and it was a way for me to connect with that family tradition. I have to admit that when I first started, there were some issues, but I eventually tuned my recipe and methods. Making summer sausage is a way for me to continue those memories, as well as to make some new ones, while also being able to share some delicious food with friends and family.
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