old fashioned summer sausage recipe

Written ByJenny Smyth Posted on
old fashioned summer sausage recipe
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The Best old fashioned summer sausage recipe

I’m so excited to share with you my family’s old fashioned summer sausage recipe that’s been passed down for generations. This recipe is a staple in our household, and I’m sure it will become one in yours too. The smell of the sausage cooking on the stovetop is unmistakable, and the taste is even better.

My kids love helping me make it, and they can’t get enough of the juicy meat and flavorful seasonings. This recipe is perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends and family. Not only is it delicious, but it’s also incredibly easy to make and packed with nutrients.

The key to this recipe is using high-quality ingredients and taking your time to let the flavors meld together. I like to use a combination of pork and beef for the best flavor, but you can adjust the ratio to your liking. My mom used to make this recipe all the time when I was growing up, and now I’m passing it down to my own kids.

It’s a tradition that I hope will continue for generations to come. The best part about this recipe is that it’s incredibly versatile – you can serve it on its own, paired with some crusty bread, or used as an ingredient in other dishes like pasta sauces or casseroles. I like to make a big batch of summer sausage on the weekends so we have plenty of leftovers for the week ahead.

It’s a great way to ensure we’re eating healthy meals even on busy days when cooking from scratch isn’t always possible.

Old-Fashioned Summer Sausage

Old-Fashioned Summer Sausage

4.8 from 1830 votes

A classic summer sausage with a smoky, tangy flavor and firm texture. This recipe uses a traditional curing method for a shelf-stable result perfect for picnics and charcuterie boards.

Prep Time30 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 30 mins (plus curing time)
Servings: 20Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Sausage

2 pounds ground beef (80/20 lean-to-fat ratio)
1 pound ground pork (shoulder or butt)
2 teaspoons curing salt (Prague Powder #1)
1 tablespoon kosher salt
2 teaspoons mustard seeds
1 teaspoon coarsely ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper (optional)
1/2 cup ice water

For Smoking

Hickory or applewood chips, soaked in water for 30 minutes

👨‍🍳Directions

1In a large bowl, combine the ground beef and ground pork.
2Add the curing salt, kosher salt, mustard seeds, black pepper, garlic powder, onion powder, coriander, allspice, and cayenne if using.
3Mix thoroughly with your hands until all spices are evenly distributed.
4Grind the meat mixture through a medium plate of a meat grinder, or pulse in a food processor until it reaches a coarse, consistent texture.
5Add the ice water and mix again until the water is fully absorbed and the mixture feels tacky.
6Cover the bowl with plastic wrap and refrigerate for 24 hours.
7This allows the curing salt to penetrate and the flavors to meld.
8The mixture will firm up slightly.
9Stuff the chilled mixture into beef collagen casings, twisting into 8-inch links.
10If using cheesecloth, form the mixture into logs and wrap tightly, tying the ends with kitchen twine.
11Prick each link with a needle to release air pockets.
12Preheat your smoker to 200°F (93°C) using hickory or applewood chips.
13Place the sausages on the smoker rack, ensuring they do not touch.
14Smoke for 4 hours, maintaining a steady temperature, until the internal temperature reaches 160°F (71°C) on a meat thermometer.
15Remove the sausages from the smoker and transfer to a preheated oven set to 200°F (93°C).
16Continue cooking for another 4 hours, or until the internal temperature reaches 165°F (74°C).
17The sausage should be firm and have a deep reddish-brown color.
18Cool the sausages completely at room temperature for about 1 hour, then refrigerate for at least 24 hours before slicing.
19This allows the texture to set.
20Store in the refrigerator for up to 3 weeks or freeze for longer storage.

🔧Equipment

Large mixing bowl
Meat grinder or food processor
Sausage stuffer or piping bag with large tip
Beef collagen casings (size 2.5-inch diameter) or cheesecloth
Smoker or oven with roasting rack
Meat thermometer
Kitchen twine

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 20g

📝Notes

Curing salt is essential for safety and color; do not omit. For a milder flavor, reduce black pepper and cayenne. If you don’t have a smoker, you can achieve a similar effect by adding liquid smoke to the meat mixture and baking in the oven at 200°F for 6 hours.

Watch Video Of How Old-Fashioned Summer Sausage Works

This old fashioned summer sausage recipe has been a staple in my household for years, and I’m confident it will become one in yours too. Not only is it delicious, but it’s also incredibly easy to make and packed with nutrients.

The key to this recipe is using high-quality ingredients and taking your time to let the flavors meld together. Whether you’re serving it on its own or using it as an ingredient in other dishes, this summer sausage is sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Old-Fashioned Summer Sausage

Q1: What is summer sausage?

Summer sausage is a type of cured meat that’s made from ground meats like pork and beef. It’s typically seasoned with a blend of spices and herbs, then stuffed into casings to give it a distinctive shape and texture.

Q2: What are the benefits of making your own summer sausage at home?

By making your own summer sausage at home, you can control the ingredients and avoid any preservatives or additives that might be found in store-bought versions.

Q3: Can I use different types of meat for this recipe?

Yes, you can experiment with different types of meat to find the combination that works best for you. Some people prefer using only pork or beef, while others like to mix in some lamb or veal.

Q4: How do I store leftover summer sausage?

You can store leftover summer sausage in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

Q5: Can I reheat summer sausage safely?

To reheat summer sausage safely, place it in a covered dish and heat it in the oven at 350°F (175°C) until warmed through.

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