Summer sausage is a classic, savory delight that's perfect for any time of the year, although it's often enjoyed during the warmer months. This traditional recipe offers a rich, smoky flavor with a blend of spices that make it a standout addition to any charcuterie board or picnic spread.
Ground beef and ground pork form the hearty base of this sausage, offering a balance of flavors and richness. The salt and black pepper bring out the meaty taste while the mustard seeds add a subtle tang. Garlic powder and onion powder provide aromatic depth. The liquid smoke infuses a barbecue-like smokiness without the need for a smoker. Curing salt is critical not just for preservation but also for that characteristic sausage color and texture. Lastly, a touch of sugar rounds out the flavors, and cold water helps bind it all together.
Summer sausage is wonderfully versatile. Pair it with sharp cheddar, pickles, and crackers for a classic snack board. It's great diced into salads, or as a flavorful addition to your favorite pasta dish. For a picnic-ready sandwich, layer it with fresh greens and a tangy mustard on a crusty roll.
Start by grabbing a large mixing bowl. Add in your ground beef and ground pork, and get ready to mix them up. To this, introduce your seasoning crew: salt, pepper, mustard seeds, garlic powder, onion powder, liquid smoke, curing salt, and sugar. All these spices will work together to give the sausage its signature taste. Pour in the cold water and, using clean hands or a sturdy spatula, combine everything thoroughly until the mixture is uniform in texture.
Once mixed, cover the bowl with plastic wrap and let it chill in the fridge for 24 hours. This resting period is crucial as it allows the flavors to meld together and the curing process to begin. After the wait, preheat your oven to 200°F (93°C). Meanwhile, shape the meat mixture into logs about 2 inches in diameter. Wrap each log tightly with aluminum foil, ensuring there are no air pockets.
Place the foil-wrapped logs on a baking sheet—this will catch any juices—and slide them into your preheated oven. Let them bake for about 4 hours. This low and slow approach helps in achieving that tender, flavorful sausage we all love. Once done, remove the logs from the oven and allow them to cool completely before unwrapping and slicing. The wait might be the hardest part, but it's worth every minute!
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