Summer sausage has long been a favorite for its rich flavor and convenient portability. The Bearded Butcher Summer Sausage recipe takes this classic treat to the next level by combining bold spices with a perfectly balanced blend of meats. It’s a delicious way to enjoy a traditional snack with a modern twist.
We love how this recipe captures that authentic smoky taste while keeping the process straightforward for home cooks. Whether you’re prepping for a picnic, stocking up for camping, or just craving a savory snack, this summer sausage delivers on flavor and texture. Let’s dive into crafting this mouthwatering sausage that’s sure to become a staple in our charcuterie lineup.
Ingredients
To craft the perfect Bearded Butcher Summer Sausage, we rely on a carefully selected mix of meats, seasonings, curing agents, and flavor enhancers. Each element contributes to the sausage’s bold flavor and authentic smoky profile.
Meat and Seasonings
We start with a rich blend of meats paired with robust spices that define the classic summer sausage taste:
- 2 lbs ground beef (85% lean for balanced fat content)
- 1 lb ground pork (adds moisture and flavor complexity)
- 2 tbsp salt (essential for seasoning and preservation)
- 1 tbsp black pepper (freshly cracked for bold spice)
- 1 tbsp garlic powder (for depth and aroma)
- 1 tbsp onion powder (complements garlic with savory notes)
- 1 tbsp mustard seeds (adds traditional tang and texture)
- 1 tsp crushed red pepper flakes (optional for mild heat)
Curing Agents
To ensure safety and enhance the sausage’s characteristic shelf life and texture, curing agents are crucial. We use:
| Ingredient | Amount | Purpose |
|---|---|---|
| Pink curing salt #1 | 1 tsp | Prevents bacterial growth, fixes color |
| Sodium nitrite | Included in curing salt | Preservation and color stabilization |
Additional Flavorings
These ingredients enrich the sausage’s complexity and authentic smoky flavor:
- 2 tbsp sugar (balances acidity and enhances caramelization)
- 1 tbsp smoked paprika (imparts a rich smoky aroma and color)
- 1/2 cup cold water (to bind ingredients and maintain moisture)
- Natural hog casings (about 10 feet, soaked and rinsed for stuffing)
By combining these ingredients, we set the stage for a summer sausage that’s flavorful, safe, and perfect for our next charcuterie board or outdoor adventure.
Equipment Needed
To achieve the perfect Bearded Butcher Summer Sausage, having the right equipment is essential. Each tool ensures precision and safety in the preparation process, allowing the bold flavors and authentic smoky profile to shine through.
Essential Tools for Preparation
- Meat Grinder
We use a durable meat grinder to achieve the ideal texture by grinding the ground beef and pork to consistency. A coarse grind preserves juicy flavor and provides the classic summer sausage bite.
- Mixing Bowl
A large stainless steel mixing bowl holds the meats and seasonings for uniform blending. Stainless steel prevents absorption of flavors and maintains hygienic preparation.
- Sausage Stuffer or Casing Funnel
To stuff the seasoned meat mixture into sausage casings efficiently, a manual or electric sausage stuffer is crucial. It ensures an even, compact fill without air pockets, essential for curing and smoking.
- Natural or Collagen Sausage Casings
We recommend using natural hog casings soaked in water beforehand or pre-soaked collagen casings to provide the traditional casing for the summer sausage.
Cooking and Curing Equipment
- Smoker or Grill with Lid
The signature smoky flavor comes from smoking the sausage at a low temperature. A reliable smoker or charcoal grill with a lid allows for controlled indirect heat and smoke infusion.
- Meat Thermometer
A digital meat thermometer is indispensable for monitoring internal temperature. Achieving an internal temp of 160°F (71°C) ensures proper cooking and safety.
- Curing Chamber or Refrigerator
For the curing process, we use a dedicated curing chamber or a refrigerator set to the appropriate temperature (below 40°F) to safely dry and ferment the sausage.
Additional Helpful Tools
| Equipment | Purpose |
|---|---|
| Sharp Knife | Trimming excess fat and casing after smoking |
| Butcher Twine | Tying sausage links securely |
| Plastic Wrap | Wrapping sausages during refrigeration |
| Cutting Board | Clean, dedicated surface for cutting the sausage |
Preparation
Preparing our Bearded Butcher Summer Sausage requires precision and care to ensure the bold flavors and perfect texture come through. Let’s break down the critical steps in preparation to guarantee outstanding results.
Meat Grinding
Start by chilling the ground meats—2 lbs of ground beef and 1 lb of ground pork—in the refrigerator for at least 30 minutes. Cold meat grinds more cleanly and prevents fat smearing.
Using a durable meat grinder fitted with a medium or coarse grinding plate:
- Feed the beef and pork into the grinder evenly.
- Aim for a consistent coarse grind to hold spice and curing agents well.
Tip: If you want a finer texture, run the ground meat through the grinder a second time, but beware of over-processing which may affect texture.
| Meat Type | Weight | Recommended Temperature Before Grinding |
|---|---|---|
| Ground Beef | 2 lbs | 34°F to 40°F (1°C to 4°C) |
| Ground Pork | 1 lb | 34°F to 40°F (1°C to 4°C) |
Mixing Ingredients
Once the meat is ground, transfer it into a large stainless steel mixing bowl kept chilled.
Add the seasonings and curing agents as follows:
- Salt
- Pink curing salt
- Black pepper
- Garlic powder
- Mustard seeds
- Sugar
- Smoked paprika
Mix vigorously with clean hands or a sturdy spoon until the spices are well-distributed and the mixture becomes sticky—this helps the sausage bind.
Important: Mix quickly but thoroughly to avoid warming the meat, which could compromise texture and safety.
Forming the Sausage
Prepare your casings by soaking natural hog casings or pre-soaked collagen casings in warm water for at least 30 minutes to soften and remove excess salt.
Fit your sausage stuffer or casing funnel onto the tube and carefully slide the casing on, leaving about 6 inches hanging off the end.
Slowly fill the casing with the meat mixture, applying steady pressure to avoid air pockets. Twist into 6-8 inch links.
Pro tip: Use butcher twine to secure links firmly.
Finally, wrap sausage links in plastic wrap and refrigerate immediately before smoking or curing to maintain freshness and ensure safety.
Curing Process
The curing process is essential for developing the distinct flavor and ensuring the safety of our Bearded Butcher Summer Sausage. Proper curing creates the perfect balance of texture, taste, and preservation.
Wrapping the Sausage
Once the sausage links are stuffed and twisted, we tightly wrap each in plastic wrap to prevent moisture loss. Then, we secure the wrapped sausages with butcher twine for added protection during curing. This step maintains the sausage’s shape and prevents contamination while allowing the curing agents to work effectively.
Refrigeration Time
Refrigeration is critical to the curing process, enabling the flavors to meld while safely preserving the meat. We refrigerate the wrapped sausages at a consistent temperature between 34°F and 40°F (1°C – 4°C).
| Step | Timeframe | Temperature |
|---|---|---|
| Initial curing | 24 – 48 hours | 34°F – 40°F (1°C – 4°C) |
| Extended curing* | 5 – 7 days | 34°F – 40°F (1°C – 4°C) |
*Extended curing is optional for a more intense flavor and firmer texture.
During this period, the curing salts and spices penetrate the meat, reducing bacteria and enhancing taste. We recommend monitoring the sausages daily to ensure proper refrigeration and wrapping integrity.
Optional Smoking Instructions
For authentic smoky flavor characteristic of the Bearded Butcher Summer Sausage, smoking is an optional but highly recommended step. Here’s how we do it:
- Preheat the smoker or grill to 160°F (71°C).
- Use mild wood chips like apple or hickory for a balanced smoke.
- Place sausages on the rack, ensuring they do not touch to allow even smoke circulation.
- Smoke for 2-3 hours, maintaining a steady temperature.
- Use a digital meat thermometer to confirm the internal temperature reaches a safe 155°F (68°C).
“Smoking not only infuses the sausage with rich flavor but also adds a natural preservative quality, enhancing shelf life.”
After smoking, allow the sausages to cool in the refrigerator before enjoying or storing, ensuring the best texture and flavor.
Cooking Directions
To achieve the perfect Bearded Butcher Summer Sausage, following precise cooking steps is essential. We will guide you through the ideal cooking temperature and timing, along with how to confidently check for doneness.
Cooking Temperature and Time
Maintaining the correct temperature and time is crucial for safely cooking the sausage while locking in the classic smoky flavor and firm texture. We recommend smoking the sausage at a consistent temperature of 160°F (71°C) for 2 to 3 hours. This temperature is low enough to allow the flavors to develop fully without drying out the meat.
Use mild wood chips such as hickory or applewood to impart that signature smoky note without overpowering the spices in the sausage.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat smoker | 160°F (71°C) | – | Steady temperature maintenance needed |
| Smoke sausage | 160°F (71°C) | 2 to 3 hours | Use mild wood chips for authentic flavor |
| Cool after smoking | Refrigerate | 4 hours min. | Allows flavors to set and texture to firm |
Checking for Doneness
To ensure our Bearded Butcher Summer Sausage is perfectly cooked and safe to enjoy, we recommend using a digital meat thermometer. Insert it into the center of the sausage link, making sure it reaches an internal temperature of 155°F (68°C) before removing it from the smoker.
“An internal temperature of 155°F ensures that harmful bacteria are eliminated while preserving moisture and flavor.”
After initial cooking, allow the sausages to cool in the refrigerator for at least 4 hours to let the flavors mature and the texture firm up, which is essential for that classic summer sausage bite.
Key doneness checks:
- Firm texture but still slightly springy to the touch
- No pinkish interior beyond the cured color
- Internal temperature at or above 155°F (68°C)
Taking these steps guarantees the rich, smoky, and balanced profile we expect from the Bearded Butcher Summer Sausage every time.
Storage Tips
Proper storage of our Bearded Butcher Summer Sausage is essential to maintain its bold flavors, texture, and safety. Let’s explore the best methods to keep it fresh and flavorful for longer.
Refrigeration
Store the smoked summer sausage in the refrigerator wrapped tightly in plastic wrap or butcher paper to prevent moisture loss and odor absorption. Ensure the temperature remains consistently between 34°F and 40°F (1°C to 4°C) for optimal freshness.
We recommend placing the sausage in the coldest part of the fridge, ideally wrapped again in aluminum foil or stored in an airtight container to preserve its rich smoky flavor and firm texture. Under refrigeration, the sausage retains its quality for up to 3 weeks.
| Storage Method | Ideal Temperature | Storage Duration | Packaging Tips |
|---|---|---|---|
| Refrigeration | 34°F – 40°F | Up to 3 weeks | Wrap in plastic wrap + airtight container or foil |
“Keep your sausage tightly wrapped to lock in moisture and flavor.“
Freezing
For longer storage, freezing is the best option to preserve the Bearded Butcher Summer Sausage without compromising taste or texture. Wrap the sausage tightly in plastic wrap followed by heavy-duty aluminum foil or vacuum seal to prevent freezer burn.
Freeze at 0°F (-18°C) or below to maintain its quality for up to 3 months. Before enjoying, thaw in the refrigerator slowly to keep the texture intact. Avoid thawing at room temperature to reduce spoilage risk.
| Freezing Temperature | Max Storage Duration | Thawing Method | Packaging Tips |
|---|---|---|---|
| 0°F (-18°C) or below | Up to 3 months | Thaw in refrigerator | Wrap tight in plastic + foil or vacuum seal |
“Freeze promptly after cooling to lock in freshness and flavor.“
By following these Storage Tips we ensure that our Bearded Butcher Summer Sausage remains a savory and satisfying treat whenever we choose to enjoy it.
Serving Suggestions
The Bearded Butcher Summer Sausage shines as a versatile centerpiece for many occasions. To fully appreciate its bold flavor and smoky aroma, consider these serving suggestions that complement its rich, savory profile.
Charcuterie Boards
We love featuring our summer sausage on a curated charcuterie board. Slice the sausage into thin rounds about ¼ inch thick for the perfect bite-sized pieces. Pair it with:
- Aged cheddar and creamy brie cheeses
- Crunchy water crackers or sliced baguette
- Pickled vegetables such as gherkins or olives
- Sweet accents like fig jam or honey drizzle
This combination balances the savory spice and smoky notes of the sausage with contrasting textures and flavors.
Snack and Picnic Ideas
For outdoor enjoyment, slice the sausage into chunks or bite-sized sticks. Pack it alongside:
- Fresh crunchy vegetables such as celery, carrots, or bell peppers
- Whole grain mustard or spicy mustard dip
- Nuts like almonds or walnuts for extra crunch
The sausage’s portability and firm texture make it an ideal, mess-free snack for hiking, camping, or casual picnics.
Sandwiches and Wraps
Add depth to your sandwiches by layering slices of the summer sausage with:
- Swiss or provolone cheese
- Leafy greens such as arugula or spinach
- Mustard mayonnaise or horseradish sauce
- Toasted rustic bread or wraps
The smoky sausage turns simple sandwiches into robust, satisfying meals.
Warm Serving Options
- Lightly sauté sliced sausage with onions and bell peppers for a flavorful breakfast skillet or omelet filling.
- Dice and add it to pasta sauces or soups to introduce a smoky richness.
- Grill sausage links briefly for an added charred flavor, then serve with grilled vegetables or sauerkraut.
Recommended Serving Temperatures
| Serving Style | Ideal Temperature | Serving Size |
|---|---|---|
| Charcuterie Board | Room temperature (68°F) | 2-3 oz per person |
| Picnic Snack | Chilled (40°F) | Individual sticks or slices |
| Sandwiches/Warm Dishes | Slightly warmed (130°F) | 3-4 oz per sandwich |
Presentation Tips
- Arrange sliced sausage overlapping on a wooden board for rustic appeal.
- Garnish with fresh herbs like rosemary or thyme for an aromatic touch.
- Include small bowls of mustard, mustard seeds, or paprika for visual and flavor enhancement.
“Serving our Bearded Butcher Summer Sausage thoughtfully enhances its bold smoky flavors and invites guests to savor every bite.”
By following these serving ideas, we ensure the authentic smoky flavor and firm texture of the sausage are enjoyed at their best.
Conclusion
Crafting the Bearded Butcher Summer Sausage at home brings a rewarding blend of tradition and flavor right to our kitchen. With the right ingredients, tools, and attention to detail, we can create a sausage that’s perfect for any occasion—from casual picnics to elegant charcuterie boards. Its bold spices and smoky notes make it a versatile and satisfying snack that’s sure to impress.
By following the steps carefully, we ensure a safe, delicious product that keeps well and tastes even better over time. This recipe isn’t just about making sausage; it’s about enjoying the process and sharing something truly special with friends and family. Let’s get started and savor the rich flavors of homemade summer sausage together.
Frequently Asked Questions
What makes the Bearded Butcher Summer Sausage special?
The Bearded Butcher Summer Sausage features a bold blend of meats and spices, delivering an authentic smoky flavor. It’s easy to prepare at home and perfect for snacking, picnics, or charcuterie boards.
What meats are used in the recipe?
The recipe uses 2 lbs of ground beef and 1 lb of ground pork, combined for a balanced, rich flavor and ideal texture.
Which spices are essential for this summer sausage?
Key spices include salt, black pepper, garlic powder, mustard seeds, smoked paprika, and sugar to create a complex and well-rounded taste.
Why is pink curing salt used?
Pink curing salt ensures the sausage is safe to eat by preventing bacterial growth and helping preserve the meat’s color and flavor during curing.
What equipment do I need to make this sausage?
You’ll need a meat grinder, large mixing bowl, sausage stuffer or casing funnel, natural or collagen casings, a smoker or grill, digital meat thermometer, and a curing chamber or refrigerator.
How do I prepare the casings?
Soak natural hog casings or collagen casings in warm water before stuffing them with the meat mixture to soften and make them pliable.
What are the key steps in preparing the sausage?
Chill and grind meats, mix with spices and curing agents in a cold bowl, soak and stuff casings, twist links, and refrigerate before smoking or curing.
How long should I cure the sausage?
Refrigerate tightly wrapped sausages for 24-48 hours initially; for stronger flavor and firmer texture, cure for up to 5-7 days.
What smoking method is recommended?
Smoke the sausage at 160°F (71°C) for 2-3 hours using mild wood chips, then cool it in the refrigerator for at least 4 hours to enhance flavor and texture.
How do I know when the sausage is fully cooked?
Use a digital meat thermometer to confirm the internal temperature reaches 155°F (68°C). The sausage should be firm with no pink interior beyond the cured color.
What are the best storage practices for this sausage?
Wrap tightly and refrigerate up to 3 weeks or freeze wrapped to prevent freezer burn for up to 3 months. Always thaw in the refrigerator.
How can I serve Bearded Butcher Summer Sausage?
Serve it on charcuterie boards with cheeses and pickles, as bite-size snacks with dips, or sliced in sandwiches and warm dishes to enjoy its smoky richness.