Homemade Summer Sausage is a savory delight that combines tradition with the satisfaction of crafting your own cured meat. This classic sausage, known for its rich, smoky flavor and satisfying texture, is perfect for snacking, sandwiches, or adding to a charcuterie board.
At the heart of this recipe is a blend of ground beef and pork, which provides a juicy, flavorful base. The addition of a carefully selected mix of seasonings—including garlic powder, black pepper, paprika, and a touch of ground mustard—enhances the sausage with a well-rounded flavor profile. The key to its signature taste is the inclusion of Prague Powder #1 curing salt, which not only ensures proper preservation but also imparts a distinctive cured flavor that is essential to authentic summer sausage.
The preparation begins with mixing the meats with crushed ice and a blend of spices. This mixture is then stuffed into casings, which can be either natural or artificial. For those who prefer a more straightforward approach, the meat mixture can also be shaped into logs. The sausages are then smoked or baked to perfection, achieving a golden-brown exterior and a smoky, deeply flavored interior. The slow cooking process allows the flavors to meld and develop, creating a deliciously complex taste.
Cooling the sausages before slicing is crucial, as it allows the flavors to set and the texture to firm up. Once chilled, the summer sausage slices beautifully, revealing its rich, spicy interior. Whether served on a platter, paired with cheese and crackers, or used as a flavorful ingredient in various dishes, Homemade Summer Sausage delivers a delightful combination of smoky, savory, and slightly tangy notes that capture the essence of traditional charcuterie.
Crafting your own summer sausage is not only rewarding but also allows you to customize the seasoning and smoking process to suit your personal taste. It’s a great way to enjoy the classic flavors of a beloved meat product while honing your culinary skills.
Ingredients:
- 3 pounds ground beef (preferably with 20% fat)
- 1 pound ground pork
- 1 cup crushed ice
- 2 teaspoons kosher salt
- 1 teaspoon Prague Powder #1 curing salt (or another curing salt)
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup cold water
- ½ cup white vinegar
- ¼ cup brown sugar
Instructions:
- Prepare the Meat Mixture:
- In a large bowl, combine the ground beef and pork. Mix well to ensure an even distribution of the two meats.
- Mix the Seasonings:
- In a separate small bowl, combine the kosher salt, Prague Powder #1 curing salt, black pepper, garlic powder, onion powder, paprika, ground mustard, ground coriander, and red pepper flakes if using. Mix these dry ingredients thoroughly.
- Incorporate the Seasonings:
- Sprinkle the seasoning mix over the meat mixture. Add the crushed ice, cold water, white vinegar, and brown sugar. Mix everything together until the spices are evenly distributed and the mixture becomes slightly sticky. It’s helpful to use your hands or a sturdy spoon for this step.
- Stuff the Sausage Casings:
- If using natural casings, rinse them thoroughly and soak in water for about 30 minutes. Rinse again and stuff the meat mixture into the casings, taking care to remove any air bubbles. Tie the ends of the casings securely with kitchen twine. If not using casings, you can shape the sausage mixture into logs.
- Cook the Sausage:
- Preheat your smoker or oven to 175°F (80°C). If using a smoker, hang the sausages and smoke for about 4-5 hours until they reach an internal temperature of 155°F (68°C). If using an oven, place the sausages on a rack and bake until they reach the same internal temperature.
- Cool and Rest:
- Allow the sausages to cool completely at room temperature. Once cool, refrigerate them for at least 24 hours before slicing to let the flavors develop.
Tips:
- Curing Salt: Ensure you use Prague Powder #1 or a similar curing salt for proper preservation and flavor development. Follow safety guidelines for its use.
- Texture: If you prefer a finer texture, grind the meat mixture again before stuffing.
- Smoker vs. Oven: Smoking adds a distinctive flavor, but if you don’t have a smoker, baking works well. Just be sure to monitor the internal temperature closely.
- Storage: Homemade summer sausage can be stored in the refrigerator for up to 3 weeks or frozen for longer shelf life.
