Tired of buying sausages that don’t with your taste? Well, here’s how we can help. We will guide you on how to make summer sausage at home by following some simple steps.
Summer sausage is a go-to item with every kind of snack and side dish. Market summer sausages can contain harmful chemicals, preservatives, or seasonings, that might not suit your digestion system.
Thus, follow this guide and make a healthy snack item at home.
Make Summer Sausage at Home
If you’re convinced about making homemade summer sausage rather than buying from departmental stores, hats off! You’re on the right track. Eating market-processed meat with lots of fat and salt can damage your cardiovascular activities.
Ingredients You Need
Pick your preferred meat. Our pick is beef. You can choose elk, game, pork, etc. Also, you can add some more spice or herb if you prefer more salty and spicy slices.
- 2lbs Grounded or minced boneless beef
- 1 cup Drinking water
- 1 Small pack of smoking liquid or liquid smoke
- 1 tablespoon Curing salt
- ¾ tablespoon Garlic powder
- 1 ¼ tablespoon Black pepper
- 4 teaspoon Mustard seed
- 2 teaspoons Onion powder
- ½ teaspoon Nutmeg powder
Note that, our personal preferences are spicy snacks. That’s why we added a bit extra herbs and stuff. If you don’t prefer spice that much, you can decrease the amount accordingly.
Essentials
- 2 large bowls
- Aluminum foiling paper
- Broiler set with pan and rack
How to make Beef Summer Sausage
Now, let’s jump to the main recipe part.
Step #1: Mix the Ingredients
Take a large bowl and put all the ingredients inside. We’re using enough water to let the spices mix with the meat. A small hack is you can add 100 grams of beef fat minced with the meat.
Mix everything like you’re making a dough with flour.
Step #2 Freeze the Meat
Now, make two separate rolls of meat. The girth should match the bottom of your wrist. Anything larger would leave the middle area raw.
Wrap the rolls with foiling paper properly and put them in the refrigerator for 24-28 hours.
You can even put the meat in the freezer before giving it any shape. The choice is up to you.
Step #3 Put the Sausages into the Oven
The next day, bring out the rolls and remove the existing wraps. Meanwhile, preheat the oven to 320° — 375° F.
Take some new aluminum sheets and wrap the rolls again. But now poke some holes at the bottom of the rolls.
Carefully place the sausages on the broiler rack and put them in the oven. Let them cook for about 60 minutes. At that time, additional fats and moisture will drip down and gather in the shallow pan below the rack.
You can also leave the meat for an extra 20-30 minutes if you prefer drier slices with your sandwich.
Step #4 Your Summer Sausage is Ready to Eat
Finally, your favorite meaty snack is ready to serve. Remove the foils and let the sausages cool down for a while. Then, you can either slice them to make a dish or wrap them in plastic to store.
Recipe Summary
| Servings | Ingredients | Summary | Nutrition Value (per serving) |
| 10-14 | Boneless beefWaterSmoking liquidCuring saltGarlic powderBlack pepperMustard seedOnion powderNutmeg powder | 1. Mix all the ingredients in a bowl and give the dough sausage shapes2. Wrap and freeze the sausages for a day3. Make some holes and put the sausages inside the preheated oven for an hour4. Take out the sausages, wrap them to store, or slice them to cook with a dish | 208 cal,22% fat,14% cholesterol,1% carb, 9.8 g protein,12% vitamins and minerals |
Frequently Asked Questions:
How is summer sausage made traditionally?
Summer sausage is primarily made by grinding and mixing the meat with herbs and letting the meat ferment in a casing. Then the sausages are either smoked or dried.
What is the best meat to use for summer sausage?
Venison meat is the perfect meat for making summer sausage as it has enough tender and fatty softness. However, venison doesn’t come cheap. So, beef or mixed meat would be the best budget-friendly option.
How long does it take to cure summer sausage?
It depends on which method you’re following to make the sausage and what type of meat you’re using. Nonetheless, curing takes at least a day or two.
Can summer sausage be raw?
Most of the summer sausages are shelf-stable and good to eat raw. You need to see the details written on the packaging to know whether the product is raw edible or not.
What is the best temperature for curing sausage?
You need to keep the storage temperature below 60 F for curing most types of sausages. We recommend over 250 F for summer sausage to make at home.
How to Make Summer Sausage
Ingredients
- 2 lbs Grounded or minced boneless beef
- 1 cup Drinking water
- 1 Small pack of smoking liquid or liquid smoke
- 1 tablespoon Curing salt
- ¾ tablespoon Garlic powder
- 1 ¼ tablespoon Black pepper
- 4 teaspoon Mustard seed
- 2 teaspoons Onion powder
- ½ teaspoon Nutmeg powder
Instructions
- Take a large bowl and put all the ingredients inside. We’re using enough water to let the spices mix with the meat. A small hack is you can add 100 grams of beef fat minced with the meat.
- Mix everything like you’re making a dough with flour.
- Now, make two separate rolls of meat. The girth should match the bottom of your wrist. Anything larger would leave the middle area raw.
- Wrap the rolls with foiling paper properly and put them in the refrigerator for 24-28 hours.
- You can even put the meat in the freezer before giving it any shape. The choice is up to you.
- The next day, bring out the rolls and remove the existing wraps. Meanwhile, preheat the oven to 320° — 375° F.
- Take some new aluminum sheets and wrap the rolls again. But now poke some holes at the bottom of the rolls.
- Carefully place the sausages on the broiler rack and put them in the oven. Let them cook for about 60 minutes. At that time, additional fats and moisture will drip down and gather in the shallow pan below the rack.
- You can also leave the meat for an extra 20-30 minutes if you prefer drier slices with your sandwich.
- Finally, your favorite meaty snack is ready to serve. Remove the foils and let the sausages cool down for a while. Then, you can either slice them to make a dish or wrap them in plastic to store.
At Bridge House Tavern, we’re more than a team of food enthusiasts; we’re a culinary journey waiting to be savored. Our five-member crew is on a relentless quest to explore, create, and share the wonders of the gastronomic world.
