homemade summer sausage recipe

Written ByJenny Smyth Posted on
homemade summer sausage recipe
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The Best homemade summer sausage recipe

I love making homemade summer sausage, it’s a staple in our household during the warmer months. The recipe is so easy to follow and the result is always delicious.

I remember the first time I made it, I was amazed at how well the flavors came together. It’s a perfect dish for any occasion, whether it’s a family gathering or just a quick weeknight dinner.

The best part is that it’s incredibly versatile – you can serve it on its own, add it to sandwiches, or use it as a topping for salads. My kids are also big fans of this recipe, they love helping me stuff the casings and watching them transform into perfectly seasoned sausages.

As for me, I appreciate how this recipe allows me to control the ingredients and avoid any unwanted additives. Plus, it’s a great way to preserve meat during the summer months when we’re not as keen on grilling as much.

One thing I’ve learned over the years is that making homemade summer sausage is all about patience – letting the mixture sit for a few days allows the flavors to meld together and intensify. It’s worth the wait, trust me!

The end result is well worth the effort – juicy, flavorful sausages that are perfect for snacking on or adding to your favorite dishes.

Homemade Summer Sausage

Homemade Summer Sausage

4.8 from 1940 votes

This homemade summer sausage is a cured and smoked sausage with a tangy, savory flavor. It is perfect for snacking, charcuterie boards, or sandwiches.

Prep Time30 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 30 mins
Servings: 16Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Sausage

2 pounds ground beef (80/20)
1 pound ground pork
2 teaspoons curing salt (Prague Powder #1)
1 tablespoon mustard seeds
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons coarsely ground black pepper
1 teaspoon red pepper flakes (optional)
1/2 cup ice water
1/4 cup powdered milk

👨‍🍳Directions

1In a large bowl, combine the ground beef, ground pork, curing salt, mustard seeds, garlic powder, onion powder, black pepper, and red pepper flakes if using.
2Mix thoroughly with your hands until all spices are evenly distributed.
3Add the ice water and powdered milk to the meat mixture.
4Continue mixing for 2 to 3 minutes until the mixture becomes sticky and holds together when pressed.
5Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
6Divide the chilled meat mixture into two equal portions.
7Shape each portion into a tight log about 8 inches long and 2 inches in diameter.
8Wrap each log tightly in plastic wrap, twisting the ends to seal.
9Preheat your smoker to 200°F using your preferred wood chips (hickory or applewood work well).
10If using an oven, preheat to 200°F.
11Place the wrapped sausage logs on the smoker rack or a baking sheet.
12Smoke or bake for 2 to 3 hours, until the internal temperature reaches 160°F on an instant-read thermometer.
13Remove the sausage logs from the smoker or oven and let them cool to room temperature.
14Once cool, refrigerate for at least 4 hours or overnight before slicing.
15The sausage will firm up as it chills.

🔧Equipment

Large mixing bowl
Plastic wrap
Smoker or oven
Meat grinder (optional)
Sausage stuffer (optional)
Smoking chips (if using smoker)
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 600mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 20g

📝Notes

Curing salt is essential for food safety and the characteristic pink color. Do not omit it. For a finer texture, grind the meats through a medium plate before mixing. Store the finished sausage in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Watch Video Of How Homemade Summer Sausage Works

This recipe has been a staple in our household for years and I’m so glad I can share it with you!

One of my favorite things about homemade summer sausage is how versatile it is – whether you’re serving it on its own or using it as an ingredient in other dishes, it’s always a winner.

Plus, with proper storage and reheating methods (which we’ll cover below), these sausages will stay fresh for weeks – making them perfect for family gatherings or everyday meals alike.

❓ Frequently Asked Questions About Summer Sausage

Q: What type of meat should I use for this recipe?

The beauty of homemade summer sausage is that you can use any combination of meats you like. Traditionally, it’s made with pork and beef, but feel free to experiment with other cuts like venison or lamb.

Q: Can I make this recipe in advance?

Yes, one of the best things about homemade summer sausage is that it can be made ahead of time and stored in the fridge or freezer for later use.

Q: How do I know when the sausages are done?

A good rule of thumb is to check their internal temperature – they should be cooked through when they reach an internal temperature of 160°F (71°C).

Q: Can I use pre-made sausage seasoning?

Nope! One of the best things about making homemade summer sausage is being able to customize your seasonings to taste.

Q: Do I need special equipment to make this recipe?

You’ll need a meat grinder or food processor to grind your meats, as well as some casings to stuff them into.

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