Summer Sausage Recipe
A tangy, flavorful summer sausage made with beef, pork, and aromatic spices. Perfect for snacks, charcuterie boards, and outdoor adventures.
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.