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How to Make Summer Sausage – A Step-by-Step Guide

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Making homemade summer sausage is easier than you think! This recipe delivers a rich, smoky, and perfectly seasoned sausage that’s great for snacking, sandwiches, or charcuterie boards. Using a combination of beef and pork, this guide walks you through the curing, stuffing, and smoking process to create a delicious, traditional summer sausage right at home.

Ingredients

  • 2 lbs ground beef (70% lean)
  • 1 lb ground pork (30% fat)
  • 1 tbsp Prague Powder #1 (curing salt)
  • 1 tbsp black pepper
  • 1 tbsp mustard seeds
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tbsp sugar
  • 1 tbsp buttermilk powder (optional, for tangy flavor)
  • 1 tbsp liquid smoke (if not using a smoker)
  • ¼ cup ice water
  • Fibrous casings

Instructions

  1. Prepare the Meat: Chill the meat for 30 minutes, then grind it using a medium plate.
  2. Mix the Seasonings: Combine all spices, curing salt, and buttermilk powder, then mix them into the ground meat. Add ice water to help with binding.
  3. Cure the Mixture: Cover the mixture and refrigerate for 12-24 hours to allow flavors to develop.
  4. Stuff the Casings: Soak fibrous casings in warm water for 30 minutes, then stuff them with the meat mixture, pressing out air pockets.
  5. Smoke the Sausage: Preheat the smoker to 130°F, then gradually increase the temperature to 165°F over 4-6 hours until the sausage reaches 155°F internally.
  6. Cool and Rest: Immediately transfer the sausages to an ice bath for 2 hours, then refrigerate overnight before slicing.

Notes

  • If baking instead of smoking, cook at 170°F in the oven with a shallow pan of water.
  • Allow the sausage to rest before slicing for the best texture.

Find it online: https://thetastyflavors.com/how-to-make-summer-sausage/