Summer Sausage is a flavorful, cured meat that’s perfect for snacking, picnics, or adding to a charcuterie board. Traditionally made from a mix of beef and pork, this sausage is seasoned with a blend of spices such as mustard seed, garlic, and black pepper, giving it a distinct, savory taste. Its name comes from the sausage’s ability to stay fresh for extended periods without refrigeration, making it ideal for summer outings. This homemade version is easy to prepare, using a combination of ground meats, seasonings, and curing salt, then allowing the sausage to cure in the refrigerator before being slowly cooked to perfection. Whether you slice it for sandwiches, enjoy it with cheese and crackers, or pack it for a road trip, Summer Sausage offers a taste of traditional deli-style meat that’s both delicious and versatile.
Ingredients:
- 2 lbs ground beef (80/20 blend)
- 1 lb ground pork
- 1 tbsp kosher salt
- 1 tsp curing salt (Prague Powder #1)
- 1 tbsp black pepper, coarsely ground
- 1 tbsp mustard seeds
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper flakes (optional, for heat)
- 1 tsp sugar
- 1/2 cup cold water
- 1/4 cup Worcestershire sauce
Instructions:
- Prepare the Meat Mixture:
- In a large bowl, combine the ground beef and ground pork. Add the kosher salt, curing salt, black pepper, mustard seeds, garlic powder, onion powder, crushed red pepper flakes (if using), sugar, cold water, and Worcestershire sauce. Mix thoroughly using your hands until all the ingredients are well incorporated.
- Shape the Sausage:
- Divide the mixture into two or three portions, depending on the size you prefer for your sausages. Shape each portion into a log about 1.5 to 2 inches in diameter. Wrap each log tightly in plastic wrap, then in aluminum foil. This helps maintain the shape and keeps the sausage compact.
- Cure the Sausage:
- Place the wrapped sausage logs in the refrigerator and let them cure for at least 24 hours. This curing process allows the flavors to develop and ensures the sausage will have the right texture and preservation.
- Preheat the Oven:
- Preheat your oven to 200°F (93°C). Remove the sausage logs from the refrigerator and unwrap them from the plastic wrap and foil. Place them on a wire rack set over a baking sheet to catch any drippings.
- Cook the Sausage:
- Bake the sausages in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 160°F (71°C). This slow cooking process helps to achieve the characteristic firm texture of summer sausage.
- Cool and Store:
- Once cooked, remove the sausages from the oven and let them cool to room temperature. Wrap them tightly in foil or plastic wrap and refrigerate for at least 24 hours before slicing. This resting period allows the flavors to meld and the sausage to firm up.
- Serve:
- Slice the Summer Sausage into thin rounds and serve with cheese, crackers, or fresh bread. It also makes a great addition to sandwiches, salads, and charcuterie boards.
Summer Sausage is a delicious, easy-to-make snack that captures the essence of traditional cured meats. With its savory spices and firm texture, this sausage is perfect for enjoying at home or bringing along on your next adventure.
