How to Make Summer Sausage

There’s nothing quite like the rich, smoky flavor of homemade summer sausage. Whether you’re a seasoned home cook or a beginner looking to try your hand at curing meat, making summer sausage from scratch is a rewarding process.

Traditionally, summer sausage was created as a way to preserve meat before refrigeration, allowing families to enjoy flavorful, protein-packed food throughout the warmer months. Today, it remains a favorite for charcuterie boards, sandwiches, or simple snacks.

If you’ve ever wondered how to make summer sausage that tastes just as good—if not better—than store-bought versions, this guide will walk you through the entire process. From selecting the right ingredients to achieving the perfect texture and flavor, you’ll have everything you need to create a delicious, homemade summer sausage.

Why I Love This Recipe

this …

One of the best things about making summer sausage at home is that you control everything—flavor, seasoning, texture, and quality of ingredients. Unlike store-bought versions that can contain preservatives and artificial ingredients, this homemade recipe is all about fresh, natural flavors.

The magic of summer sausage lies in its slow curing and smoking process, which develops a deep, complex taste. The combination of beef and pork, paired with the right blend of spices and a hint of tangy fermentation, results in a sausage that’s savory, slightly spicy, and perfectly balanced.

Another reason this recipe is a favorite? It’s versatile! Enjoy it as a high-protein snack, slice it up for sandwiches, or serve it on a charcuterie board with cheese and crackers. Once you make it from scratch, you’ll never go back to store-bought.

Ingredients for Summer Sausage

To make an authentic summer sausage, you need a combination of high-quality meat, the right seasonings, and curing agents to achieve the perfect texture and flavor.

Here’s what you’ll need:

• Meat Selection: A mix of beef and pork is traditional, providing both flavor and the right fat content. Choose 70% lean beef and 30% pork fat for the best results. If using venison, mix it with pork or beef for a juicier sausage.
• Curing Salt: Prague Powder #1 (pink curing salt) is essential for preserving the sausage and preventing bacterial growth.
• Seasonings: Black pepper, garlic powder, mustard seeds, coriander, and paprika add depth of flavor.
• Fermentation Starter: A bit of sugar and a lactic acid starter (like buttermilk powder) gives summer sausage its signature tang.
• Liquid Smoke (Optional): If you don’t have a smoker, this can help replicate that smoky taste.
• Casing: Fibrous casings hold everything together and allow the sausage to keep its shape.

Using high-quality, fresh ingredients ensures the best flavor and texture in your finished product.

How Much Time Will You Need

Making summer sausage is a slow process, but it’s worth the wait!

• Prep Time: 30 minutes
• Curing Time: 12 to 24 hours
• Smoking Time: 4 to 6 hours
• Cooling Time: 2 hours

Overall, expect to dedicate about a day and a half to making this sausage, but most of the time is hands-off as the meat cures and smokes.

How to Make Summer Sausage

Step 1: Prepare the Meat

Start by chilling the beef and pork in the freezer for about 30 minutes. This makes it easier to grind. Then, use a meat grinder fitted with a medium plate to grind the meat into a coarse consistency.

Step 2: Mix the Seasonings

In a large bowl, combine the ground meat with curing salt, black pepper, garlic powder, mustard seeds, coriander, and paprika. If using a fermentation starter like buttermilk powder, add it now. Mix thoroughly to ensure the seasoning is evenly distributed.

Step 3: Add the Curing Agent

Dissolve the Prague Powder #1 in a small amount of cold water and pour it over the meat mixture. If using liquid smoke, add it at this stage. Knead the mixture well until everything is fully incorporated.

Step 4: Cure the Meat

Transfer the seasoned meat mixture into a bowl, cover it with plastic wrap, and refrigerate for at least 12 to 24 hours. This step allows the flavors to develop and ensures the curing salt does its job.

Step 5: Stuff the Casings

Soak the fibrous casings in warm water for 30 minutes before using. Then, pack the meat mixture into the casings, pressing firmly to eliminate air pockets. Twist and tie the ends securely with butcher’s twine.

Step 6: Smoke the Sausage

Preheat your smoker to 130°F (54°C). Place the sausages inside and let them dry for about 1 hour before gradually increasing the temperature to 165°F (74°C). Smoke for 4 to 6 hours, or until the internal temperature reaches 155°F (68°C).

Step 7: Cool and Rest

Once the sausage is done smoking, remove it from the smoker and immediately submerge it in an ice bath to stop the cooking process. Let it cool for about 2 hours, then refrigerate overnight before slicing.

Substitutions

If you don’t have some of the ingredients on hand, here are a few great alternatives:

• Meat Substitute: Use venison, turkey, or chicken instead of beef and pork.
• No Smoker? Bake the sausage at 170°F (77°C) in an oven with a pan of water for moisture.
• Casing Alternative: If you don’t have fibrous casings, shape the meat into logs and wrap them in parchment paper before baking.

These swaps can help you customize the sausage while keeping its authentic taste.

Best Side Dishes for Summer Sausage

Summer sausage is delicious on its own, but it pairs wonderfully with a few sides:

1. Cheese and Crackers: A classic choice that enhances the smoky, savory flavors.
2. Pickles and Mustard: Adds a tangy contrast that balances the richness of the sausage.
3. Rustic Bread: Freshly baked bread is perfect for making sandwiches with summer sausage.

These accompaniments make for a well-rounded, satisfying snack or meal.

Serving and Presentation Tips

A beautifully presented summer sausage elevates the entire eating experience. Whether you’re serving it as a snack, an appetizer, or part of a charcuterie board, here’s how to make it look as good as it tastes:

• Thin, Even Slices: Use a sharp knife to slice the sausage into even rounds. For the best texture, let it sit at room temperature for 10 minutes before slicing.
• Charcuterie Board Styling: Arrange the slices on a wooden board with a variety of cheeses, olives, nuts, and fresh herbs for a gourmet look.
• Warm Option: If you prefer warm sausage, lightly grill or pan-fry the slices for 1-2 minutes per side to enhance the smoky flavor.

A thoughtful presentation makes the sausage even more inviting and ensures every bite is as enjoyable as the last.

Tips and Tricks to Make This Recipe Even Better

To take your summer sausage to the next level, consider these expert tips:

• Use Fresh Spices: Pre-ground spices lose their potency over time. For the best flavor, use freshly ground black pepper, coriander, and mustard seeds.
• Maintain the Right Temperature: Keeping the meat cold during mixing and stuffing prevents the fat from melting too soon, ensuring a better texture.
• Dry Before Smoking: Let the stuffed sausages air-dry for about 1 hour before placing them in the smoker. This helps develop a firm outer layer and allows the smoke to adhere better.
• Gradual Smoking: Start at a low temperature (130°F) and gradually increase it. This slow process prevents fat from rendering out, keeping the sausage juicy.
• Resting Time: Allow the sausage to rest in the refrigerator overnight after smoking. This enhances the flavor and improves the texture.

A little extra effort in these areas will make a noticeable difference in the final product.

Common Mistakes to Avoid

Making summer sausage at home is a rewarding process, but a few missteps can affect the outcome. Here’s what to watch out for:

• Skipping the Curing Salt: Prague Powder #1 is essential for preservation and food safety. Without it, bacteria can grow, making the sausage unsafe to eat.
• Overmixing the Meat: While you want the seasonings to be well-distributed, excessive mixing can create a tough texture. Mix just until combined.
• Not Checking Internal Temperature: Always use a meat thermometer to ensure the sausage reaches 155°F internally. Undercooking can be dangerous, while overcooking dries out the meat.
• Skipping the Ice Bath: Cooling the sausage quickly after smoking stops the cooking process and helps retain moisture. Without this step, the texture may become dry.
• Using Too Much Liquid Smoke: If you’re not using a smoker, go easy on the liquid smoke. Too much can give the sausage an overpowering artificial flavor.

Avoiding these mistakes ensures your sausage turns out flavorful, juicy, and perfectly textured every time.

How to Store It

Proper storage is key to keeping your summer sausage fresh and delicious for as long as possible.

Refrigeration:

• Store homemade summer sausage in the fridge for up to 3 weeks. Wrap it tightly in butcher paper or vacuum-seal it to maintain freshness.

Freezing:

• For longer storage, freeze the sausage in an airtight container or vacuum-sealed bag. It will last for up to 6 months. Thaw it in the fridge overnight before using.

Room Temperature:

• If properly cured and smoked, summer sausage can be stored at room temperature for a short time (about 2-3 days), but refrigeration is always the best option to maintain quality and safety.

Keeping your sausage stored correctly ensures you get the best taste and texture every time you slice into it.

FAQ

1. Can I make summer sausage without a smoker?

Yes! You can bake the sausage in an oven at 170°F with a shallow pan of water on the bottom rack to mimic the humid environment of a smoker. However, for the best authentic taste, a smoker is recommended.

2. Can I use different meats for this recipe?

Absolutely! Venison, turkey, or chicken can be used in place of beef or pork. Just make sure to mix in some fat (like pork fat) to keep the sausage moist.

3. How do I know when my summer sausage is fully cooked?

Use a meat thermometer and check the internal temperature. The sausage is done when it reaches 155°F.

4. Why is my summer sausage crumbly?

This happens if the meat mixture wasn’t mixed well enough or if there wasn’t enough fat. Always aim for a 70/30 lean-to-fat ratio and mix thoroughly to develop a good bind.

5. Can I skip the curing salt?

No. Prague Powder #1 is essential for food safety and preserving the sausage. Without it, there is a risk of bacterial growth, making the sausage unsafe to eat.

Print