How to Make Summer Sausage: A Step-by-Step Guide

Summer sausage is a flavorful, semi-dry sausage often enjoyed at picnics, holiday gatherings, and on charcuterie boards. Its tangy taste and long shelf life make it a favorite for both snacks and sophisticated meals. In this guide, you’ll discover how to make summer sausage at home, explore variations like venison sausage, and learn the benefits of homemade recipes.

What Is Summer Sausage?

Summer sausage is a cured, smoked sausage that originated in Europe. It was designed to be stored for long periods, even during warm seasons. Typically made from beef, pork, or venison, summer sausage has a firm texture and slightly tangy flavor due to the curing process.

Benefits of Making Your Own Summer Sausage

• Control Over Ingredients: You can avoid additives by using natural seasonings and quality meats.
• Customized Flavors: Incorporate ingredients like jalapeños or cheddar cheese for a unique twist.
• Economical: Homemade sausage can save you money over time, especially when sourcing ingredients in bulk.

Ingredients Needed

Here’s a detailed list of the ingredients required to make a flavorful and perfectly cured summer sausage. For best results, follow the precise measurements provided below.

Optional Add-ins:

• Cheddar Cheese: ½ cup diced
• Jalapeños: 2 finely diced (remove seeds for less heat)
• Dried Cranberries or Nuts: ½ cup (for sweet or nutty variations)

By using these precise ingredient measurements, you’ll achieve a balanced blend of seasoning, moisture, and texture that’s perfect for curing and smoking.

For creative variations, try adding complementary flavors, similar to those found in salami recipes.

Equipment Required

Ensure you have these tools ready for a smooth sausage-making experience.

Preparation Steps

1. Grinding the Meat

Start by grinding your selected meat. Use a medium grind to achieve a texture that holds together during curing and smoking. If you’re new to this process, check out tips on achieving the perfect meat grind from recipes like beef stir fry.

2. Mixing Spices and Curing Agents

Add your spices and curing salt to the ground meat. Thoroughly mix by hand or with a stand mixer to evenly distribute the flavors. Let the mixture rest in the refrigerator for 12 to 24 hours.

Stuffing the Sausage

Preparing the Casings

Soak natural casings in warm water to soften them. This step helps prevent casings from tearing during stuffing.

Filling the Casings

Use a sausage stuffer to fill the casings evenly. Overfilling may cause bursting. If you’re looking for more party-friendly recipes, consider stuffed shells for inspiration.

Curing the Sausage

Curing is a crucial step that enhances both the safety and flavor of your summer sausage. This process involves adding curing salt, which helps prevent the growth of harmful bacteria such as Clostridium botulinum while giving the sausage its signature tangy taste.

How to Cure the Sausage

1. Add Curing Salt: Ensure that you mix the curing salt (e.g., Prague Powder #1) thoroughly with the meat. Use 1 teaspoon of curing salt per 5 pounds of meat, as per the manufacturer’s instructions.
2. Refrigeration: Once you’ve stuffed the sausage into casings, place the sausages on a rack or tray in the refrigerator. Allow them to cure for 24 to 48 hours at a temperature between 34°F to 40°F (1°C to 4°C).
3. Flip Occasionally: For even curing, turn the sausages every 12 hours during refrigeration.

Why Curing Matters

Proper curing not only extends the shelf life of the sausage but also develops its distinct color and flavor. Skipping this step or using incorrect curing agents can lead to food safety risks and a bland or inconsistent taste.

After curing, your sausage will be ready for the smoking process, where it gains further depth of flavor and texture.

Smoking the Sausage

Choosing Wood for Smoking

Select a wood that matches your flavor preferences. Popular choices include:

• Hickory: Strong, smoky flavor
• Applewood: Light, sweet notes

If you’re unsure about the right wood to use, take inspiration from dishes like grilled chicken wings for smoking techniques.

Smoking Temperature and Time

Preheat your smoker to 130°F (54°C). Gradually raise the temperature to 165°F (74°C) over several hours. The internal temperature of the sausage should reach 155°F (68°C).

Storing the Sausage

Refrigeration

Proper storage ensures your summer sausage stays fresh and safe to eat. After cooling, wrap the sausage tightly in plastic wrap, foil, or vacuum-seal it to prevent air exposure. Refrigerate it at or below 40°F (4°C) to maintain its quality. Under these conditions, your sausage will stay fresh for up to three weeks.

Freezing

If you want to store the sausage for an extended period, freezing is your best option. First, wrap it in freezer-safe packaging, such as heavy-duty foil or vacuum-sealed bags, to prevent freezer burn. Label the package with the date for easy tracking. Properly frozen, your sausage can last up to six months without losing flavor or texture. For other great ideas on freezer-friendly foods, check out snacks like frozen grapes, which are both delicious and convenient.

Serving Suggestions

Summer sausage can be served in several ways:

• Charcuterie Board: Pair with cheese and crackers for a sophisticated appetizer.
• Sandwiches: Layer slices on artisan bread with mustard and pickles.
• Party Snacks: Dice and serve alongside quick beef tacos or other finger foods.

Troubleshooting Common Issues

Fat Separation

If your sausage has a grainy texture, the meat may have overheated during smoking. Maintain a steady temperature to avoid this issue.

Undercooked Sausage

Always use a meat thermometer to verify the internal temperature.

Health and Safety Tips

Maintaining proper health and safety measures is crucial when making summer sausage. Following these steps will help you avoid common risks such as foodborne illness and contamination.

1. Maintain Proper Temperature Control

Controlling the temperature throughout each step of the sausage-making process is essential. Always keep raw meat chilled at or below 40°F (4°C) to prevent bacterial growth before curing and smoking. During smoking, gradually raise the temperature to ensure the internal temperature reaches 155°F (68°C). Use a reliable meat thermometer to monitor both smoker and meat temperatures accurately.

Why is this important? Harmful bacteria such as Salmonella and Listeria can thrive if meat isn’t kept at safe temperatures, which could compromise both taste and safety.

2. Sanitize Equipment Thoroughly

To prevent cross-contamination, it’s vital to clean and sanitize all tools and surfaces that come into contact with the meat. Wash grinders, sausage stuffers, knives, cutting boards, and mixing bowls with hot, soapy water. Afterward, use a food-safe sanitizer to disinfect them. Additionally, wash your hands frequently throughout the process, especially after handling raw meat or spices.

A single oversight in equipment cleanliness can introduce harmful pathogens to your sausage, risking spoilage or food poisoning. By following strict sanitation practices, you’ll maintain high-quality, safe-to-eat sausage every time.

Variations of Summer Sausage

If you want to add variety and creativity to your summer sausage, try these delicious options. These variations offer unique flavors and textures to elevate your homemade sausage.

1. Venison Summer Sausage

For a leaner, more robust taste, substitute beef with venison. Venison provides a rich, gamey flavor and lower fat content, making it a great option for those seeking a healthier alternative. To balance the leanness, blend venison with pork fat, which adds moisture and prevents the sausage from drying out during the smoking process. This variation is especially popular among hunters who enjoy utilizing their game meat.

2. Cheddar and Jalapeño Summer Sausage

Give your sausage a bold and spicy twist by incorporating diced jalapeños and chunks of cheddar cheese. The cheddar melts slightly during smoking, creating creamy pockets of flavor throughout the sausage, while the jalapeños add a zesty kick. For even more heat, try using serrano or habanero peppers. This variation pairs perfectly with crackers and cold beer, making it a crowd-pleaser at parties and gatherings.

Don’t hesitate to experiment! You can also add ingredients like cranberries, nuts, or herbs to develop your own signature sausage recipe.

For more unique recipes, check out dishes like armadillo eggs, which also incorporate meat and cheese fillings.

Cost Analysis

Making sausage at home can be a budget-friendly option, especially for those who frequently cook with meat. Explore more ways to cut costs by making budget-friendly casseroles.

Tested Recipe To Try

Homemade Summer Sausage

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• Author: L. L. Sofia
• Total Time: 3 h 30 minutes
• Yield: 4 large sausages (approximately 10 pounds total) 1x

Description

Craft the perfect homemade summer sausage with a rich, smoky, and tangy flavor. This step-by-step recipe features a blend of game meat, pork fat, and spices, making it ideal for charcuterie boards or backcountry snacks.

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Ingredients

Scale 1x2x3x

Meat and Fat Blend:

• 8 pounds of game meat (diced into 1-inch cubes, or substitute beef/venison)
• 2 pounds pork back fat (diced into 1-inch cubes)

Spices & Seasonings:

• 3 ounces (about ½ cup) kosher salt
• 2 ounces (6 tablespoons) dextrose or granulated sugar
• 2 teaspoons pink curing salt #1 (e.g., Prague Powder #1)
• 1½ tablespoons whole mustard seeds
• 1 tablespoon ground dry mustard
• 2 teaspoons garlic powder
• 2 teaspoons black pepper (coarsely ground)
• 2 teaspoons ground ginger
• 1 cup Fermento (for tangy flavor)
• 1 cup cold water

Casing and Tools:

• Four 2½-inch by 18-inch collagen casings
• Kitchen twine
• Meat grinder (with large and small grinding dies)
• Sausage stuffer
• Smoker (with apple wood chips)

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Instructions

Preparation:

1. Chill the Ingredients:
   Keep the game meat and pork fat cold throughout the process to prevent fat from melting. Place a large bowl over ice to help maintain the temperature.
2. Combine Ingredients:
   In a large bowl, mix the game meat, pork fat, salt, dextrose, curing salt, and all spices (except the Fermento and water). Mix thoroughly by hand.
3. Grind the Meat:
   • First, grind the meat mixture using the large die.
   • Switch to the small die and grind the meat again for a finer texture.
4. Incorporate Fermento:
   Dissolve the Fermento in cold water. Add the solution to the ground meat mixture and mix well until fully incorporated. Use a standing mixer with a paddle attachment if preferred.
5. Ferment:
   Cover the mixture tightly with plastic wrap, removing air pockets by pressing down on the surface. Refrigerate for 48 hours to allow fermentation.
6. Adjust Seasoning:
   Cook a small test patty in a skillet to check for flavor. Adjust spices if necessary.

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Stuffing and Smoking:

1. Stuff the Casings:
   Using a sausage stuffer, fill the collagen casings with the meat mixture. Tie off the ends with kitchen twine.
2. Dry the Sausage:
   Let the stuffed sausages rest in the refrigerator for 1-2 hours to air-dry while you soak apple wood chips in water for 20 minutes.
3. Preheat the Smoker:
   Heat the smoker to 112°F – 130°F. Place the soaked wood chips in a pan inside the smoker.
4. Smoke the Sausage:
   • Lay or hang the sausages in the smoker. Smoke at 130°F for 60 minutes.
   • Increase the smoker temperature to 180°F and continue smoking for 2-3 hours or until the internal temperature of the sausage reaches 150°F.
   • Replenish wood chips as needed.
5. Cool and Store:
   Remove the sausages and allow them to cool at room temperature for one hour. Wrap tightly and refrigerate. The sausages can also be frozen for up to 6 months.

Notes

Notes:

• For a less tangy flavor, reduce the amount of Fermento or replace it with powdered buttermilk.
• Venison, elk, or beef can be used as game meat substitutes. Adjust the fat content to maintain moisture.
• Ensure the internal temperature reaches 150°F to ensure food safety.

• Prep Time: 30 minutes (plus 48 hours fermentation)
• Cook Time: 3 hours
• Category: Party & Appetizers
• Method: Smoking
• Cuisine: American (Wild Game)

Nutrition

• Serving Size: 2 ounces
• Calories: 170
• Sugar: 1g
• Sodium: 450mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 12g
• Cholesterol: 45mg

Keywords: summer sausage

FAQs

What is summer sausage?

A cured, smoked sausage known for its tangy flavor and long shelf life.

How do you make summer sausage?

Grind meat, mix in spices, stuff casings, cure, and smoke.

Can summer sausage be frozen?

Yes! You can freeze it for up to six months.

Does summer sausage need to be refrigerated?

Unopened, commercially made summer sausage can be stored at room temperature. Once opened, it requires refrigeration.

How do you make venison summer sausage?

Substitute ground beef with venison and follow the same preparation steps.

Conclusion

Homemade summer sausage offers customizable flavors, cost savings, and fewer additives. Whether you serve it on a charcuterie board or as a party snack, this recipe is sure to impress your guests. Ready to give it a try? Your perfect sausage awaits!

For more recipes and cooking tips, explore quick meal ideas.