Brian’s Summer Sausage

Brian’s Summer Sausage

Brian CampbellCamfam Cookery
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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Prep Time 30 minutes
Cook Time 15 minutes
Resting/Drying Time 2 days
Total Time 2 days 45 minutes
Course BBQ, Lunch, Snack
Cuisine American
Servings 4
Calories 469 kcal


  • 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



  • 1 lbs ground pork 70% meat / 30% fat Pork shoulder
  • 1 lbs lean ground beef

Post Grind additions

  • 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


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 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).




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
Keyword BBQ, Beef, Pork
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