Summer Sausage

Summer sausage originated from European settlers who needed to preserve meat without refrigeration. This recipe combines traditional techniques with modern food safety, creating a savory, shelf-stable delicacy that’s perfect for charcuterie boards, picnics, and holiday gifts.

Summer Sausage Snapshot:

Prep Time: 45 minutes 

Cook Time: 4 hours

 Additional Time: 24 hours (curing) 

Total Time: 29 hours 

Servings: 10 Yield: 2 sausages (1.5 lbs each)

Ingredients

Meats:

• 4 lbs ground beef (80/20)
• 1 lb ground pork
• Pork fat trim 1/2 lb

Seasonings:

• 3 tbsp kosher salt
• 2 tbsp black peppercorns, crushed
• 2 tsp Prague Powder #1
• 1 tbsp garlic powder
• 1 tbsp mustard seeds
• 1 tsp coriander, ground
• 1/2 tsp dried thyme

Binders:

• 1/3 cup powdered milk
• 3/4 cup cold water
• Starter culture

Instructions:

Step 1:

Preparation Sterilize all equipment. Chill meat and grinder parts to maintain temperature below 40°F. Combine starter culture with water according to package directions.

Step 2:

Mixing Combine meats in a large bowl. Mix seasonings thoroughly, ensuring even distribution of Prague Powder. Add liquid mixture and powdered milk. Mix until sticky but don’t overwork.

Step 3:

Shaping Fill casings using a sausage stuffer. Remove air pockets by pricking. Shape into 1.5-pound rolls.

Step 4:

Smoking Smoke at 165°F using hickory wood until internal temperature reaches 152°F (about 4 hours).

Step 5:

Cooling Ice bath until temperature drops below 90°F. Allow to air dry and refrigerate for 24 hours before slicing.

Why You’ll Love Summer Sausage Recipe 

Creating homemade summer sausage is more than just a cooking project – it’s an adventure into the world of artisanal meat crafting. This recipe is remarkable for a variety of compelling reasons. First, it offers complete control over ingredients, allowing you to adjust seasonings to your preference and avoid any artificial preservatives found in commercial versions. The preparation process, while requiring attention to detail, breaks down into manageable steps that even novice sausage makers can follow with confidence..

Expert Tips

• Keep meat cold throughout processing
• Use coarse grind for authentic texture
• Maintain proper temperature during smoking
• Let cure fully before slicing
• Store in humidity-controlled environment

Serving Suggestions

• Slice thin for charcuterie boards
• Pair with sharp cheddar and whole-grain mustard
• Serve with rye bread or crackers
• Match with robust red wines

Nutrition (per 2oz serving)

Calories: 165 Protein: 15g Fat: 12g Carbs: 1g Sodium: 450mg

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