Introduction: Why Make Homemade Summer Sausage?
There’s something deeply satisfying about creating your own homemade summer sausage. It’s not just about the savory flavor, the perfect balance of spices, or the smoky aroma. It’s about the control, the creativity, and the pure joy that comes with crafting something from scratch. Whether you're preparing for a holiday spread, picnic snacks, or just stocking up on protein-rich treats, this recipe will be your go-to.
Homemade summer sausage offers a unique taste that store-bought brands can’t replicate. With the right balance of meat, spice, and curing, you’ll end up with a sausage that is rich in flavor, texture, and quality. Plus, it's budget-friendly and can be frozen for months.
What is Summer Sausage?
Summer sausage is a semi-dry sausage made from a combination of beef and pork, seasoned with a variety of spices, and cured with sodium nitrite. Traditionally, it was designed to be stored at room temperature (hence the name “summer”) before refrigeration became widespread. Today, it remains a favorite for charcuterie boards, sandwiches, and snacks.
Ingredients You’ll Need
Choosing quality ingredients is the foundation of a great sausage. Here's what you'll need:
Meat Base
- 2 lbs ground beef (preferably 80/20)
- 1 lb ground pork (adds moisture and fat)
Seasonings
- 1½ tablespoons Morton Tender Quick (or curing salt)
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 1 teaspoon whole mustard seeds
- ½ teaspoon red pepper flakes (optional for heat)
- 1 tablespoon sugar (balances saltiness)
- 2 tablespoons liquid smoke (hickory or mesquite)
- ½ cup ice-cold water
These measurements create a mildly spiced, smoky sausage. You can adjust the seasoning based on your taste preference.
Required Equipment
You don’t need professional tools to make summer sausage at home. These basics are more than enough:
- Large mixing bowl
- Plastic wrap or airtight container
- Oven or smoker
- Meat thermometer
- Aluminum foil
- Baking rack or wire cooling rack
- Sausage casing (optional but recommended for presentation)
Step-by-Step Instructions
1. Mix the Ingredients
In a large bowl, combine the ground meats. Sprinkle in all seasonings, sugar, curing salt, and liquid smoke. Slowly pour in the cold water as you mix with your hands or a sturdy spoon. The mixture should become sticky—this ensures even seasoning distribution and proper texture.
Tip: Keep the meat cold throughout to prevent fat from melting during mixing.
2. Rest and Cure the Mixture
Once mixed thoroughly, shape the mixture into 2 or 3 logs. Wrap each one tightly in plastic wrap, eliminating air pockets. Refrigerate for at least 24 hours. This curing step enhances flavor, firms up the texture, and ensures food safety.
Optional: Place the wrapped logs in a zip-top bag to avoid moisture loss.
3. Prepare for Baking or Smoking
Preheat your oven to 200°F (or smoker to 170°F). Remove the sausage logs from the fridge and unwrap them. If using casings, stuff the mixture into the casing now. Place the logs on a baking rack over a foil-lined sheet pan.
Let the sausage rest at room temperature for 30 minutes before cooking. This helps with even heat distribution.
4. Bake or Smoke Slowly
Cook the sausage until the internal temperature reaches 160°F. This usually takes about 3 to 4 hours. If smoking, use fruitwood like apple or cherry for a mild flavor, or hickory for a bolder profile.
Turn the sausages every hour for even cooking.
5. Cool and Store
Once fully cooked, remove the sausage from the oven or smoker. Let it rest at room temperature for 30 minutes, then refrigerate for at least 4 hours to set. This cooling step improves sliceability and flavor.
Wrap the cooled sausages in foil or vacuum seal them. They can be stored in the refrigerator for up to 3 weeks or frozen for 3–6 months.
Flavor Variations You Can Try
Summer sausage is incredibly adaptable. Here are some flavor ideas for different occasions:
- Spicy Jalapeño Cheddar: Add diced jalapeños and cubed cheddar cheese.
- Maple Bacon: Mix in chopped cooked bacon and a tablespoon of maple syrup.
- Herb & Garlic: Include Italian herbs like oregano, rosemary, and extra garlic.
- Smoked Paprika Kick: Swap red pepper for smoked paprika for deep, smoky heat.
- Beer Brat Sausage: Use cold beer in place of water for a unique depth of flavor.
You can also substitute wild game such as venison or elk for a leaner, heartier sausage.
Serving Suggestions
Homemade summer sausage is incredibly versatile. Here’s how to enjoy it:
- Charcuterie Boards: Pair with aged cheddar, brie, or gouda. Add pickles, olives, and grainy mustard.
- Sandwiches: Thinly slice and stack with lettuce, tomato, and spicy mustard on rye bread.
- Camping Snacks: Wrap slices with cheese and crackers for high-protein trail food.
- Pizza Topping: Use chopped summer sausage as a topping for flatbreads or homemade pizza.
- Breakfast Boost: Dice and fry with potatoes, eggs, and onions for a hearty skillet.
Storage Tips for Longevity
To maintain freshness and flavor, follow these storage tips:
- Refrigerator: Store in an airtight container or foil wrap. Keeps fresh for 2–3 weeks.
- Freezer: Wrap tightly in freezer paper or vacuum seal. Lasts up to 6 months.
- Serving: Bring to room temperature before serving to enhance the taste and texture.
Always label your storage packs with dates for easier tracking.
Common Mistakes to Avoid
Even the best cooks make mistakes, but here’s how to avoid the most common ones:
- Skipping the Cure: Curing salt prevents harmful bacteria. Don’t skip it.
- Overcooking: Cooking above 170°F can dry out your sausage.
- Not Resting Enough: Curing and post-cooking rest are essential for flavor and texture.
- Wrong Meat Ratios: Too lean and your sausage will be dry. Use an 80/20 blend of beef and pork.
Health Benefits and Nutritional Info
Homemade sausage lets you control fat, salt, and additives. When made with lean meats, it becomes a protein-rich, satisfying snack that’s keto and low-carb friendly. You can also add flaxseed, chia, or superfood spices like turmeric for a health boost.
Approximate Nutrition Per Slice (1 oz):
- Calories: 120
- Protein: 7g
- Fat: 10g
- Carbs: 1g
- Sodium: 300mg
Conclusion: Mastering the Art of Summer Sausage
Making your own summer sausage is both rewarding and delicious. You get to control every element—from seasoning to texture—and customize it to suit your needs. Whether smoked or baked, mild or spicy, traditional or experimental, this recipe delivers every time.