Go Back
Close-up of a summer sausage sliced on a wooden board, surrounded by fresh herbs, black peppercorns, and mustard seeds

Summer sausage

Lina
Summer sausage is a savory snack everyone loves! Pair it with cheese, crackers, or veggies for the perfect treat at parties, picnics, or casual gatherings.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 7 hours 30 minutes
Total Time 9 hours 30 minutes
Course Appetizer, Main, Snack
Cuisine German-American
Servings 30 slices
Calories 120 kcal

Ingredients
  

For the Meat Mix:

  • 7.5 lbs chuck roast trimmed and cubed
  • 5 lbs pork butt trimmed and cubed
  • 3 tablespoons kosher salt
  • 2 tablespoons Prague Powder #1 curing salt
  • 1 tablespoon sugar
  • 2 tablespoons whole mustard seeds
  • 1 tablespoon coarse black pepper
  • 1 tablespoon garlic powder
  • 1 cup ice water

For the Casing:

  • Natural hog casings soaked and rinsed

Instructions
 

Prepare the Meat:

  • Chill meat to below 35°F for easier grinding.
  • Grind meat using a meat grinder with a coarse plate.

Mix the Meat:

  • Combine ground meat with all spices, curing salt, and ice water.
  • Knead thoroughly until the mixture becomes sticky.

Stuff the Sausage:

  • Stuff the mixture into pre-soaked hog casings.
  • Twist into sections or keep as a large sausage roll.

Fermentation Stage:

  • Let sausages hang in a cool, dry place (below 65°F) for 12–24 hours to develop flavors.

Smoking Process:

  • Preheat the smoker to 130°F.
  • Smoke sausages for 2 hours at 130°F to dry the casing.
  • Gradually increase the temperature to 150°F and smoke for an additional 4 hours.
  • Finally, cook at 170°F until the internal temperature reaches 150°F.

Cooling and Storage:

  • Cool sausages to room temperature.
  • Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Serving Suggestions:

  • Serve as part of a charcuterie board with smoked cheeses, pickles, and whole-grain mustard.
  • Use in recipes such as frittatas, casseroles, or skillet dishes.
  • Pair with Cabernet Sauvignon, smoked Gouda, or aged Cheddar for a gourmet experience.

Tips for Success:

  • Maintain cold temperatures during meat grinding and mixing to ensure a consistent texture.
  • Use high-quality curing salts for safety and enhanced flavor.
  • Invest in a reliable meat grinder and smoker for optimal results.

Notes

Nutrition Information (Per Serving):

  • Calories: 120
  • Protein: 10g
  • Fat: 9g
  • Carbohydrates: 1g
  • Sodium: 450mg
  • Cholesterol: 30mg
Keyword charcuterie, cured meats, Summer sausage