Brian’s Summer Sausage
After many trials and tests, I've come up with the perfect summer sausage recipe. This recipe uses a mixture of pork and beef. You can use pre-ground, but I always like to grind my own when given the opportunity. This recipe is for two total pounds.
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Equipment
- 1 Sausage Stuffer any type will do
- 2 ft Natural Sausage Casing
- 1 Food Processor
- 1 Mixing Bowl large
- 1 Baking Sheet with Rack
- 1 Smoker
Ingredients
Grind
- 1 lbs ground pork 70% meat / 30% fat Pork shoulder
- 1 lbs lean ground beef
Post Grind additions
- ⅖ tsp pink salt cure #1
- 2 ½ tsp salt
- 1 tsp coarse ground pepper
- 1 tsp sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp nutmeg
- ½ tsp dried basil
- ¼ tsp marjoram
- ½ tsp coriander seed
- 1 tsp whole mustard seed
Instructions
Prep the sausage
- Add the beef and pork to a food processor and pulse about 10 times to create a rough mix. Then, run for 30 seconds to 1 minute to get the desired consistency. You may have to do this in batches, depending on the size of your food processor. (Do this whether you purchase pre-ground or grind your own.)You can alos use amneat grinder
- Transfer to a large mixing bowl.
- Add pink salt, salt, coarse ground pepper, sugar, garlic powder, onion powder, nutmeg, dried basil, and marjoram. Mix with your CLEAN (or gloved) hands.
- In a measuring cup, mix 1/4 cup cold water, coriander seed, and whole mustard seed, and let soak for about 3 minutes.
- Add to ground meat and mix by hand until thoroughly and evenly mixed.
- Using the sausage stuffer, stuff in the fibrous casings of your choice.
- Place on a rack on a baking sheet and put in the fridge for 1 -2 days, uncovered (you are drying the sausage).
Smoke
- Smoke at no higher than 180˚F to an internal temp of 155˚F. !! IMPORTANT!!
- Then plunge in ice water for about 15 min to stop the cooking process
- Dry by hanging the casings or on a rack and let come to room temperature (about 2 hours)
- You do NOT need to refrigerate when completed (I do just our of habit).
Video
Notes
Nutrition
Calories: 469kcalCarbohydrates: 3gProtein: 44gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 152mgSodium: 1826mgPotassium: 750mgFiber: 1gSugar: 1gVitamin A: 13IUVitamin C: 1mgVitamin D: 0.1µgVitamin E: 0.4mgCalcium: 38mgIron: 4mgZinc: 8mg
Tried this recipe?Let us know how it was!
