Homemade Summer Sausage

 

Homemade Summer Sausage: Savory, Juicy, and Perfect for Any Occasion

Summer sausage is a classic favorite—smoky, flavorful, and perfect for snacking, charcuterie boards, or sandwiches. While store-bought options are convenient, making homemade summer sausage gives you full control over the ingredients, seasonings, and curing process. The result? A rich, tender sausage that tastes far better than anything you can buy.

Whether you’re a seasoned meat enthusiast or trying your hand at charcuterie for the first time, this recipe is approachable, customizable, and incredibly satisfying.

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Why Make Summer Sausage at Home

• Control the ingredients – Skip preservatives, fillers, and excess sodium.

• Custom flavor – Adjust spices to your preference: garlic, black pepper, mustard seed, or paprika.

• Impress friends and family – Homemade sausages make a delicious gift or centerpiece for gatherings.

• Fun and rewarding – The curing, smoking, and slicing process is a hands-on culinary experience.

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Ingredients

• 2 lbs ground beef (or a mix of beef and pork)

• 1 tsp curing salt (Prague Powder #1)

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp mustard seed (optional)

• ½ tsp crushed red pepper flakes (optional for spice)

• ¼ cup cold water

• Natural sausage casings (or synthetic casings, optional)

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Instructions

1. Prepare the Meat Mixture

In a large bowl, combine the ground meat with curing salt, kosher salt, and all spices. Gradually add cold water to ensure even distribution. Mix thoroughly, but avoid overworking the meat to maintain a tender texture.

2. Stuff the Sausages

If using casings, rinse them thoroughly and soak according to instructions. Carefully stuff the meat mixture into the casings, twisting into desired lengths. If you prefer, you can also shape the mixture into logs without casings, wrapping tightly in plastic wrap.

3. Cure and Refrigerate

Wrap the sausages in plastic or place them in a covered container. Refrigerate for 24–48 hours to allow flavors to meld and the curing process to begin.

4. Smoke or Cook the Sausage

• Smoker method: Preheat smoker to 175–200°F. Smoke sausages for 4–6 hours until internal temperature reaches 155°F.

• Oven method: Preheat oven to 200°F and bake on a wire rack for 3–4 hours, turning occasionally, until sausages reach 155°F internally.

5. Chill and Slice

Let the sausages cool completely, then refrigerate for at least 2 hours or overnight. Slice thinly to enjoy on sandwiches, crackers, or as part of a charcuterie board.

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Tips for the Perfect Summer Sausage

• Use a meat thermometer to ensure food safety—internal temperature should reach 155°F.

• Experiment with spices – add cayenne for heat, fennel for sweetness, or liquid smoke for extra depth.

• Wrap tightly – ensures uniform curing and prevents air pockets.

• Store properly – refrigerate up to 2 weeks or freeze for longer storage.

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Serving Suggestions

• Thin slices with cheese, crackers, and pickles for a classic snack.

• Sandwiches with mustard and arugula.

• Charcuterie board centerpiece with fruits, nuts, and olives.

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Final Thoughts

Making homemade summer sausage is easier than you might think, and the payoff is incredible. The smoky, savory flavors, combined with the satisfaction of crafting your own cured meat, make it a must-try recipe for any home cook. Whether for a backyard gathering, picnic, or just a flavorful snack at home, this sausage is sure to impress.