Homemade Summer Sausage
This homemade summer sausage recipe is a flavorful and versatile dish, perfect for snacking, charcuterie boards, or gifting. Made with simple ingredients and customizable spices, it’s a delicious way to enjoy a classic cured meat at home.
Ingredients
- 3 po (1.4 kg) ground beef (70% lean, 30% fat)
- 1 po (450 g) ground pork
- 2 tbsp curing salt (e.g., Prague Powder #1)
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp mustard seeds
- 1 tsp paprika
- 1 tsp red pepper flakes (optional, for spice)
- ½ cup cold water
- Natural or synthetic sausage casings
Instructions
- Prepare the Meat: In a large mixing bowl, combine the ground beef, ground pork, curing salt, garlic powder, black pepper, mustard seeds, paprika, and red pepper flakes. Mix thoroughly.Add Water: Gradually add the cold water to the meat mixture, ensuring it’s evenly distributed.Prepare Casings: Rinse and soak the sausage casings in water for 10-15 minutes to remove excess salt. Slide them onto a sausage stuffer or piping tip.Stuff the Casings: Fill the casings with the meat mixture, twisting into 6-inch links. Prick any air bubbles with a needle.Smoke or Bake: Preheat your smoker or oven to 180°F (82°C). Place the sausages on the racks and cook for 4-6 hours, or until the internal temperature reaches 160°F (71°C).Cool and Rest: Remove the sausages from the smoker or oven and let them cool completely before slicing.
Notes
- For a smokier flavor, use hickory or applewood chips in your smoker.
- If you don’t have a smoker, you can bake the sausages in the oven with a pan of water on the lower rack to maintain moisture.
- Store summer sausage in the fridge for up to 2 weeks or freeze for up to 3 months.