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Learn how to make summer sausage at home with these easy to follow illustrated instructions. The best summer sausage recipe.| Taste of Artisan

How To Make Summer Sausage

Author: Victor
Adapted from S. Marianski.
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Ingredients

  • 700 g beef chuck (about 1.54 lbs)
  • 300 g pork butt (about 0.66 lbs)
  • 23 g salt (about 4 tsp)
  • 2.5 g Cure #1 (about 1/2 tsp)
  • 10 g dextrose (or glucose; about 2 tsp)
  • 5 g sugar - 5.0 g (about 1 tsp)
  • 3 g black pepper (ground, about 1½ tsp)
  • 2 g coriander (ground, about 1 tsp)
  • 4 g whole mustard seeds (about 1 1/2 tsp)
  • 2 g allspice (about 1 tsp)
  • 3.5 g garlic (about 1 clove)
  • 0.24 g F-LC culture (use scale)

Instructions

  • Grind pork and beef through 3/16” plate (5 mm).
  • Mix all ingredients with ground meat.
  • Stuff into beef middles or fibrous casings about 60 mm in diameter.
  • Ferment at 86F (30C) and 85-90% humidity for 24 hours.
  • Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Gradually increase smoke temperature until internal meat temperature reaches 140F.
  • For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
  • Store sausages at 50-59F and 75-80% humidity.