This homemade summer sausage is the perfect blend of savory, smoky, and spicy flavors. Infused with fresh garlic and mustard seeds, it packs a punch with every bite. The subtle smokiness enhances the rich, meaty taste, making it a fantastic addition to your charcuterie board or perfect for grilling at your next summer barbecue. This sausage is a great way to bring some homemade goodness to your kitchen with a satisfying, bold flavor.
Ingredients:
- 3 lbs ground beef (preferably 80% lean)
- 1 lb ground pork (or any other meat you prefer, such as venison or turkey)
- 4 cloves garlic, minced
- 2 tablespoons mustard seeds, lightly crushed
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon sugar
- 1/4 cup ice-cold water
- 1/4 cup apple cider vinegar
- 1/4 cup mustard powder
- 1/2 teaspoon curing salt (optional, if you want to preserve the sausage for longer storage)
- Sausage casings (hog casings or collagen casings)
Directions:
- Prepare the Sausage Mix: In a large mixing bowl, combine the ground beef and ground pork. Add the minced garlic, crushed mustard seeds, smoked paprika, black pepper, salt, cayenne (if using), and sugar. Mix thoroughly until all ingredients are evenly distributed.
- Add Liquids: Slowly pour in the ice-cold water and apple cider vinegar, mixing until the sausage mixture becomes a bit tacky and holds together well. If you’re using curing salt, add it now.
- Stuff the Sausage: Rinse the sausage casings with warm water to remove any salt. Slide the casings onto a sausage stuffer tube and fill them with the sausage mixture. Be sure to pack the sausage tightly to avoid air pockets, then twist the sausages into 6-8 inch links, tying off the ends with butcher’s twine.
- Let the Sausage Rest: Once stuffed, hang the sausages in a cool, dry place for 2-4 hours to let the flavors meld and firm up a bit. This helps develop a better texture and ensures the seasoning is absorbed.
- Smoke the Sausage: Preheat your smoker to around 180°F (82°C). Hang the sausages in the smoker, making sure they’re not touching each other, and smoke for about 2-3 hours until they reach an internal temperature of 160°F (71°C). You can add your favorite wood chips for a deeper smoky flavor—applewood, hickory, or mesquite work well.
- Chill and Serve: Once the sausages are fully smoked and cooled, refrigerate them for a few hours to help the flavors set. Slice and enjoy them as is, or grill them to your preference!
Tips:
- If you don’t have a smoker, you can also cook these sausages on a grill with indirect heat, or in your oven using a woodchip pan for a smoky aroma.
- Feel free to adjust the level of spice by varying the cayenne pepper or adding chili flakes for extra heat.
