Homemade Summer Sausage

Classic, smoky, and perfectly spiced—this cured and smoked sausage is a meat lover’s dream! Great for charcuterie boards, snacks, or gifts.

Ingredients

For the Meat Mixture:

• 2 lbs (900g) ground beef (80/20 fat ratio)

• 1 lb (450g) ground pork

• 2 tsp Prague Powder #1 (curing salt) or 3 tsp Morton Tender Quick (do not substitute regular salt!)

• 2 tbsp mustard seeds

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp coriander

• ½ tsp cayenne pepper (optional, for heat)

• 1 cup ice-cold water

For Smoking/Cooking:

• Hog casings (2.5–3″ diameter) or collagen casings (soaked if using natural casings)

• Hickory or applewood chips (for smoking)

Instructions

1. Mix & Cure the Meat

1. In a large bowl, combine beef, pork, curing salt, and all spices.

2. Gradually add ice water while mixing (hands work best) until sticky and well combined.

3. Cover and refrigerate 24–48 hours to cure, mixing once halfway.

2. Stuff the Sausage

1. Rinse casings (if using natural) and slide onto a sausage stuffer tube.

2. Fill casings tightly, twisting into 12-inch links. Prick air bubbles with a needle.

3. Hang at room temp 1–2 hours to dry (helps smoke adhere).

3. Smoke & Cook

1. Preheat smoker to 150°F (65°C). Smoke sausages 2 hours (add wood chips for flavor).

2. Increase heat to 175°F (80°C) and smoke 2 more hours.

3. Finally, heat to 195°F (90°C) until internal temp reaches 152°F (67°C).

4. Cool & Store

1. Rinse sausages briefly in cold water to stop cooking.

2. Dry, then refrigerate overnight for best texture.

3. Slice and serve cold, or vacuum-seal for up to 3 weeks.

Tips & Variations

🔥 No smoker? Bake at 225°F (110°C) on a rack over a tray for 5–6 hours (until 152°F internal temp).
🌶 Kick it up: Add 1 tsp crushed red pepper or 2 tsp liquid smoke for extra depth.
🍯 Sweet twist: Swap 1 tbsp honey for 1 tbsp water in the mix.

Pair with cheese, crackers, and pickles for the ultimate snack board! 🧀🍖

Makes ~3 lbs of sausage.