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Summer Sausage recipe

Slices of summer sausage on a wooden cutting board with a knife.
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A rich, flavorful summer sausage sliced on a wooden board, with a knife in the background. Perfect for charcuterie boards and gourmet recipes.

Ingredients

Celery (¼ cup, diced): Adds a touch of freshness and natural nitrates for preservation.

Ground Beef (2 pounds, 85% lean): Provides the ideal balance of fat and protein for texture and flavor.

Mustard Seeds (2 tablespoons): Offers a mild tang and texture.

Kosher Salt (2 tablespoons): Essential for seasoning and curing.

Garlic Powder (1 tablespoon): Delivers a savory aroma and depth.

Smoked Paprika (1 tablespoon): Adds smoky, sweet notes.

White Sugar (1 tablespoon): Balances flavors with a subtle sweetness.

Black Pepper (1 teaspoon, coarsely ground): Enhances spice and earthiness.

Pink Curing Salt (¼ teaspoon, optional): Preserves color and adds a tangy edge.

Cayenne Pepper (3 pinches): Adds a gentle heat for complexity.

Liquid Smoke (1 tablespoon): Imparts authentic smoky flavor.

Cold Water (1 tablespoon): Ensures even application of the wash.

Freshly Ground Black Pepper (1 teaspoon): Final touch for an aromatic finish.

Instructions

  1. Prepare the Mixture: Crush celery and mix with ground beef. Add mustard seeds, salt, garlic powder, paprika, sugar, black pepper, curing salt (optional), and cayenne. Mix thoroughly by hand.

    Seasoned meat mixture in a bowl with crushed celery in a wooden mortar.

  2. Shape and Wrap: Form into a 4-inch-thick log on parchment paper. Roll tightly, twist ends, and refrigerate on a paper towel-lined tray for 24 hours.

  3. Preheat and Smoke: Preheat oven to 275°F (135°C). Unwrap sausage, brush with liquid smoke mixed with water, and re-wrap in parchment and foil. Seal tightly.

  4. Bake: Place sausage on a wire rack over a baking sheet. Punch small holes in the bottom of the foil to allow moisture to drain. Bake until internal temperature reaches 150°F (66°C), about 1 ½ hours.

    Foil-wrapped summer sausage resting on a baking tray inside an oven.

  5. Cool and Refrigerate: Cool at room temperature for 30 minutes. Tighten ends, and refrigerate for 8 hours or overnight.

  6. Complete the process by unwrapping, cutting in half, coating with black pepper, and placing on a foil-lined plate in the refrigerator for 24 hours to dry.

     

Nutrition

Find it online: https://yummycookin.com/summer-sausage/