Summer Sausage Recipe – Amazing Flavor in Every Slice

The Story Behind My Summer Sausage Recipe

Back in my grandma’s Lima kitchen, summer wasn’t marked by fireworks or lemonade stands—it was the scent of coriander seeds being cracked and garlic sizzling low in olive oil. Grandma Rosa called it “prepping the soul.” That same aroma now dances through my Sacramento kitchen every June when I make my own summer sausage recipe, and just like she taught me, I listen. “The meat will talk,” she’d say.

The first time I brought homemade summer sausage to a neighborhood barbecue, it disappeared before I even finished setting down the tray. One bite in, a friend blurted, “This tastes like camping and comfort food had a baby.” That’s exactly the vibe I chase with every batch—portable, smoky, seasoned joy.

This isn’t just a log of meat—it’s a bridge between my Peruvian roots and the Midwestern grills I’ve come to know. It’s become part of the rhythm of my kitchen, like my smoked chicken breast or the chicken apple sausage I slice thin for charcuterie boards.

Summer Sausage Recipe – Amazing Flavor in Every Slice

alexmorgan

This summer sausage recipe blends smoky, peppery richness with homemade love. Made with a beef-pork mix and seasoned to perfection, it’s great for charcuterie boards, snacks, and gifting.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 10 slices

Calories 230 kcal

Equipment

• Meat grinder
• Sausage stuffer
• Smoker or oven

Ingredients

  

For the Sausage Blend

• 3.5 lbs Lean ground beef
• 1.5 lbs Ground pork shoulder
• 1.5 tbsp Kosher salt
• 1 tbsp Cracked black pepper
• 1 tbsp Mustard seed
• 2 tsp Garlic powder
• 1 tsp Sugar
• 1 tsp Cure #1 (Prague Powder)
• 1 tsp Liquid smoke Optional
• 1 tsp Ground coriander

To Finish

• 1 pack Fibrous sausage casings Pre-soaked per instructions

Instructions

 

• Mix beef and pork in a chilled bowl until evenly combined.
• Add all spices, sugar, cure, and liquid smoke (if using). Mix thoroughly.
• Stuff the seasoned meat tightly into pre-soaked casings. Tie off ends securely.
• Refrigerate for 24–48 hours to allow curing and flavor development.
• Smoke or bake at low heat (170–180°F) until internal temp reaches 160°F (approx. 2.5–3 hours).
• Cool completely, then refrigerate or vacuum seal for longer storage.

Notes

Skip liquid smoke if using a smoker. Adjust pepper or garlic levels to taste. Always use food-safe curing salt and follow safety guidelines.

Keyword homemade sausage, smoked sausage, summer sausage recipe

What makes summer sausage special? It’s all in the cure, the slow smoke, and the balance of peppery, tangy depth. It’s meant to last unrefrigerated (though mine never gets the chance), and it holds up equally well in lunchboxes, trail hikes, and holiday snack platters.

Whether you’re here to learn how to make it or just crave a nostalgic bite, this summer sausage recipe will hit the note Grandma Rosa cared about most—it sings.

What Is a Summer Sausage Recipe and Why It’s Worth Making at Home

Summer sausage is a cured meat that doesn’t need refrigeration until opened. Originally created to preserve meat before refrigeration, it’s typically a semi-dry sausage with tangy notes from fermentation or citric acid, often made from beef or a beef-pork blend. A homemade summer sausage recipe gives you total control over salt, fat, spice—and quality.

You’ll also skip preservatives and enhance flavor with fresh ingredients. Just like our savory chuck roast recipes, this approach rewards slow preparation with deep flavor.

Top Reasons to Make a Homemade Summer Sausage Recipe

Control is the real treat. Making your own summer sausage recipe lets you decide the grind (fine or coarse), seasoning, and smoke level. Most store-bought versions are heavy on sodium and nitrates. At home, you can opt for a cleaner version—nitrate-free or even keto-friendly.

Experiment with bold herbs like cumin or rosemary if you’re prepping it for a picnic or adding it to your snack board alongside beef recipes. Bonus: it makes an amazing edible gift when vacuum-sealed and wrapped with twine.

Choosing the Best Meat for Your Summer Sausage Recipe

Best Meat Cuts for a Flavorful Summer Sausage Recipe

When building a standout summer sausage recipe, meat choice matters. Traditional recipes use a mix of beef and pork—typically 70% lean beef to 30% fatty pork shoulder or pork butt. This combo gives you the best texture and rich mouthfeel without drying out during curing.

Some folks lean toward all-beef versions, but pork brings juiciness. If you’re looking for leaner options, game meats like venison or even turkey thighs can be used, though they often need added fat like beef suet or pork back fat. You’ll find similar balance in our high-protein breakfast sausage guide, where the fat-to-lean ratio plays a key role.

Stick to freshly ground meat or grind it yourself at home. Pre-ground supermarket blends often contain too much moisture or are ground too finely, which can lead to a rubbery final product.

How to Season and Cure a Summer Sausage Recipe at Home

Seasoning is where your summer sausage recipe really shines. Here’s a basic spice blend to start with:

Mix these well into your chilled ground meat, then stuff the mixture tightly into fibrous sausage casings. These casings are breathable, allowing smoke and air to circulate properly, and they create that classic reddish-brown exterior.

For curing, refrigerate the stuffed sausage at 38–40°F for 24–48 hours to allow flavors to develop and the cure to activate. Then, slowly cook or smoke until the internal temperature reaches 160°F. Much like our slow-treated sausage and peppers recipe, patience transforms flavor.

How to Store and Serve Your Summer Sausage Recipe

Proper Storage for a Homemade Summer Sausage Recipe

Once your summer sausage recipe is cooked and cooled, it’s time to seal in the flavor. If you used Cure #1 and followed safe smoking or oven-heating procedures, your sausage can be stored unrefrigerated for up to 1 month in a cool, dry place. Vacuum-sealing extends that to several months if refrigerated or frozen.

Here’s a quick guide:

Once opened, refrigerate and consume within 7 days. For extra longevity without preservatives, consider a quick vacuum seal after slicing.

If you’re making large quantities—like when prepping for a party—refer to our beef recipes page for ideas on how to use leftovers creatively.

Serving Ideas That Elevate Your Summer Sausage Recipe

Summer sausage is versatile. Serve it sliced thin on a charcuterie board with sharp cheddar and pickled onions, or pan-sear rounds for breakfast hash. You can also cube it into salads, stuff it in sandwiches, or toss it in pasta for smoky, salty notes.

For parties, pair with fruit like grapes or figs to balance the fat and spice. And yes, it’s perfect next to crackers and mustard for those laid-back summer evenings or hiking snacks. Want more unexpected sausage pairings? Our chicken apple sausage recipe offers great contrasting flavors.

Kids love it in lunchboxes too—just keep the spice levels mellow if you’re packing for picky eaters. However you slice it, a great summer sausage recipe should sing even when served cold.

Finishing Touches for the Ultimate Summer Sausage Recipe

What’s That Coating on Summer Sausage—and Do You Need It?

If you’ve ever wondered why summer sausage sometimes has a white, chalky exterior, that’s usually a protective food-grade mold or collagen casing. These coatings help preserve the sausage during curing and storage. In homemade versions of a summer sausage recipe, most home cooks skip the mold and use fibrous cellulose casings instead. These breathe well and hold shape during smoking.

You don’t eat the casing—it peels off before slicing. If you’re crafting a DIY charcuterie board like the one in our smoked chicken breast spread, removing the casing keeps the textures clean and bite-friendly.

Conclusion: Why This Summer Sausage Recipe Belongs in Your Kitchen

Making a summer sausage recipe at home is more than a cooking project—it’s an edible heirloom. It travels well, stores easily, and brings a smoky, peppery bite to everyday meals and special occasions alike. Whether you serve it thin-sliced next to cheese or warm it in a breakfast skillet, each log tells a story—just like Grandma Rosa’s recipes.

I still FaceTime her before the first bite. If she doesn’t hear the crunch, the sizzle, the flavor, she simply says, “Try again.” So I do. Because in this kitchen, recipes aren’t finished until they sing.

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