How to Make Summer Sausage

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There’s something special about making your own summer sausage. From the satisfaction of blending spices to the irresistible aroma that fills your kitchen, it’s a rewarding process that delivers a savory snack perfect for any occasion. In today’s recipe, I’ll walk you through creating your very own batch of summer sausage, combining classic flavors with expert techniques. Ready to get started? Let’s dive in!

Why You’ll Love This Summer Sausage Recipe

Irresistible Taste and Texture

This summer sausage is everything you want it to be—savory, smoky, and packed with a delightful medley of spices. The perfect balance of tender beef, juicy pork, and aromatic seasonings guarantees a flavor profile that will impress everyone at your next gathering.

A Versatile Staple

Homemade summer sausage is versatile enough to shine on a charcuterie board, complement a sandwich, or serve as a quick protein-packed snack.

The Joy of Homemade

Nothing beats the pride of creating a culinary masterpiece from scratch. Plus, you get full control over the quality of ingredients, ensuring no preservatives or fillers—just pure, delicious sausage.

Ingredients for Summer Sausage

Here’s what you’ll need to create this mouthwatering recipe:

• Beef Chuck: 700 g (about 1.54 lbs), for a robust base.
• Pork Butt: 300 g (about 0.66 lbs), adds the perfect touch of juiciness.
• Salt: 23 g (about 4 tsp), for seasoning and curing.
• Cure #1: 2.5 g (about 1/2 tsp), essential for curing meat safely.
• Dextrose (or Glucose): 10 g (about 2 tsp), enhances flavor balance.
• Sugar: 5 g (about 1 tsp), rounds out the sweetness.
• Black Pepper (Ground): 3 g (about 1½ tsp), for subtle heat.
• Coriander (Ground): 2 g (about 1 tsp), adds an earthy warmth.
• Whole Mustard Seeds: 4 g (about 1½ tsp), for a bit of crunch and spice.
• Allspice: 2 g (about 1 tsp), a key to complex flavor.
• Garlic: 3.5 g (about 1 clove), fresh and aromatic.
• F-LC Culture: 0.24 g, ensures safe fermentation and rich flavor.

Tools You’ll Need

• Meat grinder (with a 3/16” plate or 5 mm setting)
• Large mixing bowl
• Sausage stuffer
• Beef middles or fibrous casings (approximately 60 mm in diameter)
• Smoking setup (smoker or a grill with smoking capabilities)
• Temperature and humidity controls (for fermentation and drying stages)

Step-by-Step Instructions

1. Prepare the Meat

Start by grinding the beef chuck and pork butt using a meat grinder fitted with a 3/16” plate (5 mm). This creates a consistent texture for your sausage.

2. Mix the Ingredients

In a large mixing bowl, combine the ground meat with salt, Cure #1, dextrose, sugar, black pepper, coriander, mustard seeds, allspice, garlic, and F-LC culture. Mix thoroughly until the ingredients are evenly distributed and the meat mixture feels slightly tacky.

3. Stuff the Sausage

Load the mixture into your sausage stuffer and carefully fill the beef middles or fibrous casings, ensuring there are no air pockets. Tie off the ends securely.

4. Ferment the Sausage

Hang the sausages in a controlled environment set at 86°F (30°C) with 85-90% humidity for 24 hours. This fermentation step develops the sausage’s signature tangy flavor.

5. Smoke the Sausage

Transfer the sausages to a smoker preheated to 110°F with 70% humidity. Smoke them for 6 hours, gradually increasing the smoker’s temperature until the sausage reaches an internal temperature of 140°F.

6. Optional Drying

For a firmer texture, dry the sausages for 3 days at 60-70°F and 65-75% humidity or until you achieve your desired weight loss.

7. Storage

Store the sausages at 50-59°F with 75-80% humidity. Proper storage ensures long-lasting flavor and quality.

What to Serve with Summer Sausage

Pair your summer sausage with cheese and crackers for a crowd-pleasing charcuterie board, a zesty mustard dip for a bold complement, or fresh bread to create a hearty sandwich. Add pickles or olives for a touch of acidity to balance the richness.

Tips for Perfect Summer Sausage

• Use a scale for precise measurements, especially for curing agents.
• Chill the meat to grind more efficiently and maintain a better texture.
• Avoid air pockets by packing the casings tightly to ensure consistency.
• Monitor temperatures with a thermometer to ensure accurate smoking and curing.

Storage Instructions

Homemade summer sausage can be refrigerated for up to 3 weeks. For longer storage, vacuum-seal and freeze the sausage—it’ll last up to 6 months while retaining its quality.

Frequently Asked Questions (FAQ)

Can I use a different meat ratio?

Yes! You can adjust the beef-to-pork ratio, but maintaining some pork ensures a juicier sausage.

What if I don’t have F-LC culture?

You can omit it, but the sausage may lack the tangy flavor typical of fermented varieties.

Can I skip the smoking step?

While smoking adds depth, you can make an unsmoked version by cooking the sausage to 160°F.

A Flavorful Homemade Experience

Making summer sausage at home is a labor of love that rewards you with incredible taste, quality, and satisfaction. I hope you enjoy creating and sharing this recipe as much as I do!

Looking for more culinary inspiration? Try these recipes:

• Air Fryer Chicken Breast: The Best Juicy and Tender Recipe
• Baked Cod: The Best Recipe

Don’t forget to share your sausage-making adventure! Leave a review, snap a photo, and tag me on Pinterest. Let’s keep the love for homemade delights alive!

Nutritional Information (per 100 g):
Calories: 300 | Protein: 25 g | Fat: 20 g | Carbs: 2 g

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