Garlic summer sausage is a timeless classic that brings bold flavors and savory satisfaction to any table. This cured sausage has roots in traditional European charcuterie, where simple ingredients are transformed into rich, flavorful delights. Perfect for snacking, sandwiches, or charcuterie boards, it’s a versatile treat that never goes out of style.
We love making our own garlic summer sausage because it lets us control the quality and customize the seasoning to our taste. The combination of garlic, spices, and a slow curing process creates a sausage that’s packed with flavor and perfect for summer gatherings or year-round enjoyment. Whether you’re a seasoned charcuterie fan or new to homemade sausages, this recipe is approachable and rewarding.
Ingredients
To create authentic and flavor-packed Garlic Summer Sausage, we start by gathering high-quality ingredients that ensure every bite bursts with the perfect blend of savory and spicy notes. Below, we break down the essential components into categories for easy reference.
Meat and Seasonings
The foundation of our garlic summer sausage is fresh, properly handled meat paired with fragrant seasonings that highlight garlic’s pungent character.
- 2 pounds ground beef (85% lean for ideal fat content)
- 1 pound ground pork (adds moisture and richness)
- 4 cloves garlic, minced (fresh to maximize aroma and depth)
- 1 tablespoon kosher salt (enhances all flavors)
- 1 teaspoon black pepper, freshly ground (for subtle heat and earthiness)
Curing Agents and Spices
Curing agents preserve the sausage’s shelf life while the spices provide that signature complexity essential to classic summer sausage.
| Ingredient | Quantity | Purpose |
|---|---|---|
| 1 teaspoon Prague Powder #1 | (curing salt) | Prevents bacterial growth and adds color |
| 1 tablespoon ground mustard seed | Adds sharp, tangy complexity | |
| 1 teaspoon coriander, ground | Offers a warm, citrusy undertone | |
| 1 teaspoon smoked paprika | Imparts smoky flavor and rich color | |
| ½ teaspoon crushed red pepper flakes (optional) | Adds a mild kick of heat |
Additional Ingredients
These components help develop texture, aid fermentation if desired, and deepen the overall flavor profile.
- ½ cup cold water (keeps the mixture moist during grinding)
- 1 tablespoon sugar (balances acidity and supports fermentation)
- Natural hog casings (soaked and rinsed for stuffing the sausage)
“Using quality meat and carefully measured curing salts ensures our garlic summer sausage not only tastes amazing but is safe and stable for storage.“
With these ingredients, we set the stage to craft a deliciously aromatic and perfectly cured Garlic Summer Sausage ready to impress.
Equipment and Tools Needed
To craft our garlic summer sausage perfectly, gathering the right equipment and tools ensures precision, safety, and authentic flavor throughout the process. Below is a detailed list of essentials paired with their purpose to help us stay organized and efficient.
Essential Tools and Their Uses
| Equipment | Purpose |
|---|---|
| Meat Grinder | To finely grind the beef and pork for ideal texture |
| Sausage Stuffer | For neatly stuffing the meat mixture into casings |
| Sharp Chef’s Knife | To finely mince garlic and trim meat |
| Large Mixing Bowl | For thoroughly combining meat, spices, and curing agents |
| Meat Thermometer | To accurately monitor internal temperature during cooking |
| Kitchen Scale | To measure ingredients accurately, especially curing salts |
| Sausage Casings | Natural hog or synthetic casings to hold the sausage mixture |
| Plastic Wrap | To cover the mixture during chilling |
| Cooling Rack | For air-drying or smoking the sausages |
| Smoking Device or Oven | To cook and smoke the sausage evenly for that classic taste |
Additional Helpful Items
- Mixing Spoon or Spatula: For thorough yet gentle folding of spices and meat.
- Gloves: Use food-grade gloves to maintain hygiene and prevent contamination.
- Butcher Twine: For tying the ends of casings or shaping sausages if needed.
“Having these tools ready before starting allows us to focus on the craft and flavor of our garlic summer sausage with confidence and ease.“
Summary of Equipment Checklist
| Category | Items Included |
|---|---|
| Preparation | Meat grinder, chef’s knife, mixing bowl, plastic wrap, kitchen scale |
| Assembly | Sausage stuffer, sausage casings, gloves, butcher twine |
| Cooking & Finishing | Meat thermometer, smoking device or oven, cooling rack |
Preparing these tools and equipment first sets us up for a smooth production of our homemade garlic summer sausage. Proper processing ensures the meat cures evenly and develops the rich, savory flavor this classic recipe promises.
Prep Work
Before diving into making our Garlic Summer Sausage, thorough prep work sets the foundation for a flavorful and safe curing process. Let’s focus on handling the meat and perfectly blending our spices.
Preparing the Meat
We start with high-quality ground beef and pork to achieve the perfect texture and rich taste. First, ensure the meat is cold, ideally just above freezing, to maintain optimal grind consistency. Trim any excess fat or sinew to avoid off-flavors. Next, cut the meat into manageable chunks that fit easily into the meat grinder.
To grind, use a medium-coarse plate for a firm bite typical of summer sausage. We recommend grinding the meat twice to produce a uniform texture that binds well during stuffing.
| Step | Action | Reason |
|---|---|---|
| Chill meat | Refrigerate meat below 40°F | Maintain texture and safety |
| Trim meat | Remove excess fat and sinew | Enhance flavor and texture |
| Cut into chunks | 1 to 2-inch pieces | Ease grinding |
| Grind twice | Use medium-coarse plate | Uniform and firm texture |
Measuring and Mixing Spices
Accurate measurement of spices is crucial for balancing the signature garlic aroma with the subtle heat and savor. We recommend using a digital scale and precise spoons for this step.
Combine freshly minced garlic, cracked black pepper, mustard seed, salt, sugar, and the curing salts in a bowl. Mixing spices evenly ensures every bite bursts with consistent, balanced flavor while safeguarding against spoilage.
Pro tip: Mix spices with a small amount of cold water or non-fat dry milk to help them distribute evenly throughout the meat during blending.
| Spice/Curing Agent | Amount (per 5 lbs meat) | Purpose |
|---|---|---|
| Fresh garlic (minced) | 4 tbsp | Signature aroma and flavor |
| Cracked black pepper | 1.5 tbsp | Heat and complexity |
| Mustard seed (crushed) | 1 tbsp | Earthy undertone |
| Salt | 3 tbsp | Flavor enhancer and preservation |
| Sugar | 1 tbsp | Balances saltiness |
| Prague Powder #1 (curing salt) | 2 tsp | Safe curing and color retention |
Once measured, gently blend the spices into the ground meat using your clean hands or a sturdy spoon. Avoid overmixing which can lead to a dense texture. Our careful prep work here guarantees that every sausage link captures the distinct, robust essence of classic Garlic Summer Sausage.
Making the Sausage
Now that we have our ingredients and tools ready, it’s time to transform everything into delicious garlic summer sausage. This section guides us through the essential steps of grinding, mixing, and stuffing, ensuring a flavorful and perfectly textured sausage every time.
Grinding the Meat
We start by Grinding the Meat, which is the foundation of texture and flavor in our sausage. Here’s how we achieve the ideal grind:
- Keep the ground beef and pork chilled between 35°F and 40°F to maintain freshness and ease grinding.
- Grind the meat twice using a medium plate (about 3/8 inch). The first grind breaks down the meat, the second ensures a uniform, slightly coarse texture typical of summer sausage.
- If we want a finer texture, we can opt for a smaller plate on the second pass, but medium works best to hold the sausage’s structure.
Tip: Partially freezing the meat for 30 to 45 minutes before grinding helps it pass cleanly through the grinder without clogging.
Mixing Ingredients Thoroughly
Next, we focus on blending the meat with our carefully measured spices and curing agents for consistent flavor and color throughout the sausage:
- Transfer the ground meat into a large mixing bowl or stand mixer.
- Add fresh minced garlic, salt, curing salt, black pepper, mustard seed, and sugar precisely as measured.
- Combine the ingredients thoroughly, mixing for about 3 to 5 minutes to ensure even distribution and help with protein binding, which improves the texture.
Pro tip: Use a stand mixer with a paddle attachment on low speed for hands-free consistent mixing, or mix with clean hands wearing gloves to feel the texture.
Stuffing the Sausage Casings
Finally, we carefully stuff the mixture into casings, shaping our sausage:
- Prepare natural hog casings by rinsing thoroughly under cold water and soaking them for 30 minutes to soften.
- Attach the casing to the sausage stuffer nozzle, leaving a 6-inch tail hanging.
- Stuff the meat slowly, ensuring no air pockets form by gently twisting the sausage every 6 to 8 inches to form links.
- Tie off the ends with kitchen twine and prick the sausages gently with a sterile needle to release trapped air bubbles and prevent burst casings during cooking.
| Step | Key Detail | Purpose |
|---|---|---|
| Chill Meat | 35°F – 40°F | Keeps meat fresh and easier to grind |
| Double Grind | Medium plate (3/8 inch) | Uniform texture for classic sausage |
| Thorough Mixing | 3-5 minutes | Even spice distribution and good binding |
| Prepare Casings | Soak 30 minutes | Softens casings for easy stuffing |
| Stuff Slow & Twist | Every 6-8 inches | Prevents air pockets and shapes sausage |
By carefully following these steps, we ensure the garlic summer sausage has the perfect balance of texture, flavor, and appearance before curing or smoking.
Cooking the Sausage
Now that we’ve expertly stuffed our garlic summer sausage casings, it’s time to cook them properly. The cooking method greatly influences the final texture and depth of flavor. We’ll explore three reliable techniques: Dry Curing, Smoking, and Baking, each bringing out unique characteristics in our garlic summer sausage.
Dry Curing Method
Dry curing is a traditional way to develop a rich and intense flavor while preserving the sausage. This method requires time and controlled conditions but yields classic results.
- Hang the sausages in a cool, dry place with good air circulation. The ideal temperature range is between 50°F to 60°F (10°C to 15.5°C).
- Maintain a relative humidity of around 70% to prevent excessive drying or spoilage.
- Let the sausages cure for 3 to 6 weeks depending on thickness and desired dryness.
- During this time, the curing salts will work to preserve the meat and develop that signature tangy, garlicky flavor.
- Check the sausages regularly for firmness and any signs of unwanted mold (white mold is normal, but green or black mold should be removed).
This slow curing enables development of complex flavors and a firm yet sliceable texture.
Smoking Method
Smoking adds a deep, smoky aroma and further enhances the flavor profile of our garlic summer sausage. We recommend using hardwoods like hickory, apple, or cherry for the best results.
| Step | Details |
|---|---|
| Prep | Preheat smoker to 165°F to 180°F (74°C to 82°C) |
| Placement | Hang or place sausages evenly spaced |
| Smoke Time | Smoke for 4 to 6 hours until internal temperature reaches 155°F (68°C) |
| Resting | Let sausages rest at room temperature for 30 minutes |
- Use a reliable meat thermometer to monitor internal temperature precisely.
- Avoid overheating to keep the sausage juicy and not dry.
- The gentle smoke complements the garlic and spices, creating a savory depth.
Baking Method
Baking is a straightforward and convenient choice that ensures fully cooked sausages for immediate enjoyment.
- Preheat oven to 325°F (163°C).
- Place sausages on a wire rack over a baking tray to allow even air circulation.
- Bake for approximately 1 to 1.5 hours, or until internal temperature reaches 155°F (68°C).
- Turn sausages halfway through baking for uniform cooking.
- After baking, let sausages rest for 10 minutes to redistribute juices.
This method delivers tender, flavorful sausages with minimal fuss and consistent results.
Internal Temperature Guide
| Cooking Method | Target Internal Temperature | Description |
|---|---|---|
| Dry Curing | N/A | Firm, aged texture |
| Smoking | 155°F (68°C) | Smoked, fully cooked |
| Baking | 155°F (68°C) | Oven-cooked, juicy and safe |
Cooling and Storing
Proper Cooling and Storing are crucial steps to preserve the flavor, texture, and safety of our Garlic Summer Sausage. After curing or cooking, we follow these methods precisely to ensure our sausage maintains its classic taste and freshness.
Cooling Process
- Remove the sausages from the smoker or oven immediately when they reach the target internal temperature (typically 150°F/65.5°C) to prevent overcooking.
- Place the sausages on a wire rack at room temperature, allowing air to circulate evenly around each link. This helps cool them gradually without trapping moisture.
- Cool the sausages for 1 to 2 hours or until they reach room temperature. This step is essential for setting the texture and flavor of our garlic summer sausage.
- Once cooled, wrap the sausages tightly in butcher paper, parchment paper, or vacuum seal them to prepare for cold storage.
Storing Guidelines
To maintain optimal quality and safety, follow the table below on how to store the sausages depending on storage type:
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigeration | 34°F to 40°F (1°C to 4°C) | Up to 3 weeks | Keep sausages wrapped or sealed airtight |
| Freezing | 0°F (-18°C) | Up to 6 months | Vacuum-sealing prevents freezer burn |
| Room Temperature* | 60°F to 70°F (15°C to 21°C) | 1 to 2 weeks | Only for dry-cured sausages; avoid moisture |
*Room temperature storage applies only if the sausage is fully dry-cured and properly sealed.
Important Tips for Quality and Safety
- Avoid moisture exposure during storage to prevent spoilage and mold growth.
- Always store sausages in an airtight environment if refrigerating or freezing to preserve the garlic summer sausage’s aroma and prevent drying out.
- Before slicing and serving, let refrigerated or frozen sausages sit at room temperature for about 15 minutes to enhance flavor release and texture.
- When freezing, label packages with the date to ensure we use the oldest batches first.
“Proper cooling and storing are as vital as the curing process itself when crafting garlic summer sausage—this ensures every bite is as flavorful and safe as intended.”
By following these steps diligently, we guarantee our garlic summer sausage retains its bold garlic aroma, rich savory profile, and that classic firm yet tender bite for weeks or months after preparation.
Serving Suggestions
Our Garlic Summer Sausage offers rich flavors and a versatile profile that pairs beautifully with a variety of dishes and settings. Here are some of our favorite ways to serve this savory delight:
Classic Charcuterie Board
Create an inviting charcuterie board by slicing the garlic summer sausage into thin rounds. Arrange alongside:
- Assorted cheeses such as sharp cheddar, creamy brie, or tangy gouda
- Crunchy crackers or rustic bread slices
- Pickled vegetables like gherkins and olives
- Fresh grapes or apple slices for a sweet contrast
- Mustard or honey for dipping
This combination balances the robust garlic-infused sausage with complementary textures and flavors, perfect for entertaining guests or casual snacking.
Sandwiches & Wraps
For a hearty meal, add thick slices of our garlic summer sausage to sandwiches or wraps. We love layering it with:
- Crisp lettuce and ripe tomatoes
- Slices of sharp cheese like Swiss or provolone
- A spread of Dijon mustard or garlic aioli
- Toasted sandwich bread, a baguette, or a soft wrap
This makes for a satisfying lunch or dinner bursting with bold taste and plenty of protein.
Hot Recipes & Sides
Warm up your meals by incorporating the garlic summer sausage into:
- Pasta dishes — chop and toss into creamy Alfredo or tomato-based sauces
- Omelets or frittatas — for a garlicky breakfast boost
- Grilled vegetables — serve alongside to add savory richness
- Skillet potatoes — sautéed with onions and sausage slices for a comforting side
Snack Time Delight
Cut our garlic summer sausage into bite-sized pieces for a quick protein-rich snack. Pair with sharp cheeses or your favorite nuts for an easy and delicious energy boost during the day or on the go.
Serving Temperature & Storage Tips Table
| Serving Style | Suggested Temperature | Storage Tip |
|---|---|---|
| Charcuterie Board | Served at room temperature | Keep sausage refrigerated until serving |
| Sandwiches & Wraps | Room temperature or warm | Wrap tightly if refrigerated for later use |
| Hot Recipes & Sides | Heated through during cooking | Use within 3-4 days refrigerated |
| Snack Pieces | Room temperature | Store in an airtight container |
“Serving our garlic summer sausage with the right accompaniments enhances its bold garlic aroma and savory depth, creating a memorable culinary experience.”
By exploring these options, we can enjoy the full culinary potential of our homemade garlic summer sausage every time we sit down to eat.
Conclusion
Making garlic summer sausage at home lets us enjoy a timeless classic with fresh flavors and personalized touches. With the right ingredients, tools, and techniques, crafting this savory treat becomes a rewarding experience for any skill level.
Whether we choose to smoke, cure, or bake, the result is a versatile sausage perfect for snacking, entertaining, or adding depth to recipes. By following the steps carefully, we can confidently create a delicious, aromatic sausage that keeps well and elevates any meal or gathering.
Frequently Asked Questions
What is garlic summer sausage?
Garlic summer sausage is a type of cured sausage flavored with garlic and traditional European spices. It is versatile, suitable for snacking, charcuterie boards, sandwiches, and more. It can be homemade or store-bought.
What ingredients are needed to make garlic summer sausage?
Key ingredients include high-quality ground beef and pork, fresh garlic, spices like black pepper and mustard seeds, and curing agents such as curing salt. Quality meat and precise measurements ensure safety and flavor.
What tools do I need to make garlic summer sausage at home?
Essential tools include a meat grinder, sausage stuffer, sharp chef’s knife, and a meat thermometer. These help ensure proper texture, safety, and flavor in the sausage-making process.
How should I prepare the meat for garlic summer sausage?
Keep the meat cold and grind it twice for consistent texture. Mix with spices and curing salts accurately to achieve traditional flavors and ensure proper curing.
What are the main steps in making garlic summer sausage?
The process includes grinding the meat twice, mixing with seasonings and curing agents, then stuffing the mixture into casings. Proper stuffing prevents air pockets and shapes the sausage evenly.
What cooking methods can I use for garlic summer sausage?
You can dry cure (3-6 weeks), smoke for added flavor, or bake for quicker results. Each method requires specific temperatures for safety and optimal taste.
How do I properly cool and store garlic summer sausage?
Cool the sausage gradually with good airflow after cooking. Store in the refrigerator, freezer, or at room temperature depending on the curing method, ensuring it stays fresh and safe.
How can I serve garlic summer sausage?
Serve sliced on charcuterie boards with cheese and crackers, in sandwiches, or cooked into hot dishes like pasta and omelets. Serve at room temperature for best flavor.