Summer sausage is a timeless favorite—a versatile, flavorful snack that’s perfect for picnics, charcuterie boards, or even a quick protein boost on the go. Whether you’re a seasoned chef or a curious foodie, this guide will walk you through everything you need to know about summer sausage, from its history to a step-by-step recipe you can make at home.
What is Summer Sausage?
Summer sausage is a semi-dry, fermented sausage that’s typically made from beef, pork, or a combination of both. It’s known for its tangy flavor, firm texture, and long shelf life, making it a popular choice for outdoor activities like camping and hiking. The name “summer sausage” comes from its ability to be stored without refrigeration, even during warmer months.
Unlike other sausages, summer sausage is lightly smoked and fermented, which gives it a unique tanginess and helps preserve it. It’s often seasoned with garlic, mustard seeds, and black pepper, creating a flavor profile that’s both bold and satisfying.
The History of Summer Sausage
Summer sausage has roots in European traditions, particularly in Germany, where it was developed as a way to preserve meat before the advent of modern refrigeration. In the 19th century, German immigrants brought their sausage-making techniques to the United States, where summer sausage became a staple in Midwestern cuisine.
In the U.S., summer sausage gained popularity as a farmhouse staple. Farmers would make it during the cooler months and store it for use throughout the year. Its long shelf life made it ideal for long journeys, and it became a favorite among pioneers and travelers.
Today, summer sausage is enjoyed worldwide, with variations that reflect local tastes and ingredients. From Wisconsin’s cheese-filled summer sausage to Texas-style spicy versions, this snack has truly stood the test of time.
Why Make Your Own Summer Sausage?
- Control Over Ingredients: Homemade summer sausage allows you to choose high-quality meats and spices, avoiding preservatives and additives found in store-bought versions.
- Customizable Flavors: Add your favorite herbs, spices, or even cheese to create a unique blend that suits your taste.
- Cost-Effective: Making your own sausage is often cheaper than buying pre-packaged versions, especially if you buy meat in bulk.
- Fun and Rewarding: The process of making sausage is a satisfying culinary project that’s perfect for food enthusiasts.
Summer Sausage Recipe
Equipment
- Large Mixing Bowl
- Sausage stuffer (optional)
- Baking Sheet
- Wire Rack
- Meat thermometer
Ingredients
- 2 lbs Ground beef 80/20
- 1 lb Ground pork
- 2 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Mustard seeds
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Curing salt Prague Powder #1 Essential for preservation
- 1/2 cup Cold water
- – – Sausage casings optional
Instructions
Mix the Ingredients:
- In a large bowl, combine the ground beef, ground pork, kosher salt, black pepper, mustard seeds, garlic powder, onion powder, and curing salt.
- Add the cold water and mix thoroughly until the mixture is sticky and well-combined.
Stuff the Sausage:
- If using casings, rinse them thoroughly and stuff the meat mixture into the casings using a sausage stuffer.
- If not using casings, shape the mixture into logs about 2 inches in diameter.
Ferment and Dry:
- Place the sausages on a baking sheet and let them sit at room temperature for 12-24 hours to ferment.
- After fermentation, refrigerate the sausages for 24 hours to dry and develop flavor.
Cook the Sausage:
- Preheat your oven to 175°F (80°C).
- Place the sausages on a wire rack over a baking sheet and bake for 6-8 hours, or until the internal temperature reaches 160°F (71°C).
Cool and Store:
- Let the sausages cool completely before slicing.
- Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Notes
- Sourcing Meat: Use fresh, high-quality meat for the best results.
- Flavor Variations: Add jalapeños, cheese, or smoked paprika for a unique twist.
- Storage: Wrap tightly in plastic wrap or vacuum-seal for longer shelf life.
Tips for Perfect Summer Sausage
- Use Fresh Meat: Fresh, high-quality meat ensures the best flavor and texture.
- Experiment with Flavors: Add ingredients like jalapeños, cheese, or smoked paprika for a unique twist.
- Invest in a Sausage Stuffer: While optional, a sausage stuffer makes the process easier and more efficient.
Serving Suggestions
Summer sausage is incredibly versatile. Here are some ways to enjoy it:
- Charcuterie Boards: Pair with cheese, crackers, and pickles for a classic snack spread.
- Sandwiches: Slice thinly and layer on crusty bread with mustard and onions.
- Outdoor Adventures: Pack as a high-protein snack for hiking, camping, or road trips.
Conclusion
Summer sausage is a delicious, versatile snack that’s perfect for any occasion. Whether you’re making it at home or enjoying it on a charcuterie board, its rich flavor and long shelf life make it a must-try.
Ready to get started? Head over to Tweechi.com for more recipes and culinary inspiration.
Frequently Asked Questions (FAQs)
1. Can I make summer sausage without curing salt?
Curing salt is essential for food safety and flavor development. However, if you plan to cook and eat the sausage immediately, you can skip it.
2. How long does homemade summer sausage last?
When stored properly in the refrigerator, it lasts up to 3 weeks. For longer storage, freeze it for up to 6 months.
3. Can I use turkey or chicken instead of beef and pork?
Yes, but the texture and flavor will be different. Add extra fat (like bacon) to keep it moist.
4. Can I smoke summer sausage instead of baking it?
Absolutely! Smoking adds a delicious depth of flavor. Use a smoker at 175°F (80°C) and smoke the sausages for 6-8 hours, or until the internal temperature reaches 160°F (71°C).
5. What’s the best way to slice summer sausage?
For the best results, use a sharp knife and slice the sausage thinly (about 1/4 inch thick). This makes it perfect for charcuterie boards or sandwiches.
