Homemade summer sausage

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Homemade Summer Sausage Recipe

Introduction

Summer sausage is a popular cured meat that dates back to ancient Europe, where it was created as a way to preserve meat for months without refrigeration. The name “summer sausage” comes from its ability to last through the summer months. Known for its smoky, tangy flavor and firm texture, summer sausage is perfect for charcuterie boards, sandwiches, or just snacking. This homemade recipe allows you to control the ingredients and create a flavorful sausage that’s healthier and free of unnecessary preservatives.

Ingredients

For the Sausage Mixture:

3 pounds ground beef or venison

1 pound ground pork

1 tablespoon curing salt (Prague Powder #1)

2 tablespoons kosher salt

1 tablespoon black pepper (coarse ground)

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons mustard seeds

1 teaspoon smoked paprika

1 teaspoon crushed red pepper flakes (optional for spice)

1 cup cold water

1/2 cup powdered milk or soy protein isolate (binder)

1/4 cup sugar or honey (for sweetness)

For Smoking or Baking:

Wood chips (hickory or mesquite for smoking)

Sausage casings (optional)

Instructions

Step 1: Prepare the Sausage Mixture

  1. In a large mixing bowl, combine the ground beef, ground pork, and all dry ingredients.
  2. Add the cold water and powdered milk. Mix thoroughly until all ingredients are well incorporated.
  3. Cover the bowl with plastic wrap and refrigerate for 24–48 hours to allow the flavors to develop.

Step 2: Shape the Sausage

  1. Divide the sausage mixture into equal portions.
  2. Form each portion into logs (approximately 2 inches in diameter). If using casings, stuff the mixture into them.
  3. Wrap the logs tightly in plastic wrap or butcher paper and chill in the refrigerator for another 12 hours.

Step 3: Cook the Sausage

Option 1: Smoking

  1. Preheat your smoker to 180°F (82°C).
  2. Place the sausage logs directly on the smoker grates.
  3. Smoke for 4–6 hours, or until the internal temperature reaches 160°F (71°C).

Option 2: Baking

  1. Preheat your oven to 200°F (93°C).
  2. Place the sausage logs on a wire rack over a baking sheet.
  3. Bake for 4–5 hours, or until the internal temperature reaches 160°F (71°C).

History of Summer Sausage

Summer sausage has roots in central Europe, particularly in Germany and Italy. It became a staple for farmers and travelers who needed a high-protein food that didn’t require refrigeration. The combination of curing salts, fermentation, and smoking gave it a distinct tangy flavor and long shelf life. Over time, it spread globally and adapted to various cultural tastes.

Benefits of Homemade Summer Sausage

  1. Control of Ingredients: Homemade summer sausage allows you to avoid artificial preservatives and excessive sodium.
  2. Healthier Choice: Using lean meats like venison or turkey makes it a healthier snack.
  3. Customizable Flavors: Adjust seasonings to match your taste.
  4. Shelf Stability: Properly prepared and stored, summer sausage lasts for weeks.

Formation Techniques

Casings: Traditional sausage casings give a professional appearance and help the sausage hold its shape.

Freeform Logs: If casings are unavailable, hand-forming logs is an easy alternative.

Smoking or Baking: Choose smoking for authentic flavor or baking for convenience.

Nutrition Information

Per Serving (Approx. 2 oz):

Calories: 180

Protein: 14g

Fat: 12g

Carbohydrates: 2g

Sodium: 450mg

Conclusion

Making homemade summer sausage is a rewarding culinary project that allows you to enjoy a classic preserved meat with your own twist. Whether you’re preparing it for a gathering or as a personal treat, this recipe offers an authentic flavor that rivals store-bought versions.

For Summer Sausage Lovers

Summer sausage enthusiasts appreciate its versatility. Pair it with cheese, crackers, and fruit for a perfect appetizer. Experiment with different spices, smoke levels, and meat blends to make it uniquely yours. Whether you’re a seasoned cook or a beginner, this recipe is a flavorful journey worth trying.

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