Step-by-Step Instructions
Step 1: Mix the Ingredients
In a large mixing bowl, combine the ground beef, ground pork, curing salt, and all seasonings. Add the liquid smoke and cold water to help evenly distribute the flavors and bind the mixture. Use your hands to mix thoroughly, ensuring the spices are evenly incorporated.
Step 2: Shape the Sausage
Divide the mixture into two or three equal portions. Roll each portion into a log approximately 1½ to 2 inches in diameter. Wrap each log tightly in plastic wrap, twisting the ends to seal. Place the logs on a baking sheet and refrigerate overnight. This resting period allows the flavors to meld and the curing salt to work its magic.
Step 3: Preheat the Oven
Preheat your oven to 200°F (93°C). Remove the sausage logs from the refrigerator and unwrap them.
Step 4: Bake the Sausage
Place the sausage logs on a wire rack set over a baking sheet (to catch drippings). Bake for 3 to 4 hours, or until the internal temperature reaches 160°F (71°C). This slow baking process helps develop the sausage’s characteristic texture and flavor.
Step 5: Cool and Store
Once the sausage logs are fully cooked, remove them from the oven and let them cool completely at room temperature. Wrap the cooled sausages in aluminum foil or plastic wrap and store them in the refrigerator.
How to Serve Homemade Summer Sausage
- Snacks: Slice it thin and pair it with crackers, cheese, and pickles for a quick and flavorful snack.
- Charcuterie Boards: Add it to your charcuterie spread alongside other cured meats, cheeses, nuts, and fruits.
- Sandwiches: Use it as a filling for hearty sandwiches with mustard, mayo, and crisp lettuce.
- Cooking: Dice it into small cubes and toss it into omelets, casseroles, or pasta salads for a smoky, savory boost.
Tips for Success
- Choose Quality Meat: The flavor of your sausage will depend heavily on the quality of your beef and pork, so opt for fresh, high-quality cuts.
- Don’t Skip the Curing Salt: Curing salt is essential for food safety and gives summer sausage its signature flavor and pink color.
- Control the Texture: If you prefer a finer texture, pulse the ground meat mixture in a food processor for a smoother consistency.
- Refrigerate Overnight: Letting the mixture rest in the fridge allows the flavors to develop fully, so don’t skip this step.
Why Make Homemade Summer Sausage?
Making summer sausage at home is not only a fun and rewarding culinary project but also a way to ensure every bite is tailored to your taste. You can experiment with different seasonings, control the spice level, or even add mix-ins like cheese or jalapeños. Plus, it’s free from unnecessary preservatives and additives often found in store-bought versions.
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