Summer sausage has long been a favorite for its rich flavor and satisfying texture. With the Bearded Butchers Summer Sausage Recipe, we get to enjoy a homemade version that’s packed with bold spices and just the right balance of smoky and savory notes. It’s perfect for snacking, sandwiches, or adding a gourmet touch to any charcuterie board.
Making summer sausage at home might sound intimidating, but this recipe breaks it down into simple steps that anyone can follow. We love how it brings out the authentic taste of traditional sausage while letting us control the ingredients for a fresher, more personalized flavor. Whether you’re a seasoned charcuterie fan or just starting out, this recipe is a game-changer you’ll want to keep on hand all year round.
Ingredients
To craft the perfect Bearded Butchers Summer Sausage, we carefully select ingredients that deliver bold flavor and authentic texture. Our choice of meat, spices, and Curing Agents ensures every bite bursts with smoky savory goodness.
Meat Selection
The foundation of our summer sausage is high-quality meat. For the ideal balance of flavor and fat content, we use:
- 2 pounds lean beef (chuck or round), finely ground
- 1 pound pork shoulder, finely ground, for richness and moisture
Selecting a blend with about 20-25% fat content is crucial to achieve that juicy, tender texture that defines a classic summer sausage.
Spices and Seasonings
Our signature spice mix is what sets the Bearded Butchers Summer Sausage apart. Each component adds depth and complexity:
| Ingredient | Amount | Purpose |
|---|---|---|
| 1 tbsp black pepper (coarse ground) | Adds sharp heat and texture | |
| 1 tbsp mustard seed (crushed) | Offers tangy, aromatic flavor | |
| 1 tbsp garlic powder | Provides savory richness | |
| 1 tbsp onion powder | Enhances umami | |
| 1 tsp crushed red pepper flakes | Adds subtle heat | |
| 2 tbsp sugar | Balances flavors & aids fermentation | |
| 1 tsp smoked paprika | Imparts signature smoky aroma |
These carefully measured spices combine to create a bold, aromatic, and balanced seasoning profile that complements the meat perfectly.
Curing Agents
Curing is essential for flavor, preservation, and safety in summer sausage. For our recipe, we rely on:
- 1 tsp Prague Powder #1 (Pink curing salt): Ensures safe curing by inhibiting bacterial growth while giving the sausage its distinctive color and flavor.
- 1/4 cup ice water: Helps dissolve the curing salts evenly in the meat mixture for consistent curing.
Always use Prague Powder #1 responsibly and follow safety guidelines to guarantee delicious and safe results.
Equipment Needed
To create the Bearded Butchers Summer Sausage perfectly, having the right equipment is essential for both precision and safety. Here is a detailed list of the tools we recommend for this recipe:
- Meat Grinder
We need a sturdy meat grinder to process the beef and pork shoulder into the perfect coarse texture. A grinder with multiple plates (especially a coarse and medium plate) allows us to customize the grind.
- Sausage Stuffer
To fill the casing evenly and maintain consistent thickness, a reliable sausage stuffer is crucial. It can be a manual or electric model depending on your preference.
- Sharp Knives
Sharp boning or chef’s knives help trim the meat and cut any unwanted fat or sinew for a clean grind.
- Mixing Bowls
Large stainless steel or glass bowls provide ample space to mix the meat and spice blend thoroughly and evenly.
- Digital Kitchen Scale
Precise measurement of meats and spices is critical to maintain flavor balance and safety, especially with curing agents like Prague Powder #1.
- Meat Thermometer
An instant-read or probe thermometer ensures we monitor the curing and smoking temperatures precisely for food safety.
- Curing Chamber or Refrigerator
A controlled environment at 34-40°F (1-4°C) is required to cure the sausage for the specified time.
- Smoker or Grill with Lid
For that authentic smoky flavor, a smoker or a grill capable of maintaining low temperatures around 160°F (71°C) is needed.
| Equipment | Purpose |
|---|---|
| Meat Grinder | Grind meat to desired texture |
| Sausage Stuffer | Fill sausage casings evenly |
| Sharp Knives | Trim meat and fat properly |
| Mixing Bowls | Combine meat with spices |
| Digital Kitchen Scale | Accurate meat and spice measurement |
| Meat Thermometer | Monitor temperature during curing and smoking |
| Curing Chamber/Refrig | Maintain correct curing temperature |
| Smoker or Grill | Impart smoky flavor and cook the sausage correctly |
Having these tools on hand enables us to follow the Bearded Butchers Summer Sausage Recipe with confidence and achieve consistent, flavorful results every time. Let’s ensure each piece of equipment is clean and ready before starting for the best outcomes.
Preparation
To craft the perfect Bearded Butchers Summer Sausage, precision and care during Preparation are essential. Let’s walk through each step to ensure our sausage has the right texture and flavor.
Preparing the Meat
Start by combining 2 pounds of lean beef with 1 pound of pork shoulder, ensuring the fat content stays between 20-25% for juicy, tender sausage. Keep the meat cold throughout to maintain texture and safety. Trim off any excess silver skin or sinew to avoid toughness.
Before grinding, cut the meat into small cubes, approximately 1-inch pieces, to fit easily into the grinder. Chill the cubes in the freezer for 20-30 minutes until firm but not frozen solid. This makes grinding smoother and preserves the fat integrity.
| Step | Details |
|---|---|
| Meat type | Lean beef 2 lbs, pork shoulder 1 lb |
| Fat content | 20-25% |
| Cutting size | 1-inch cubes |
| Temperature | Chilled (20-30 mins in freezer) |
Mixing the Ingredients
Once ground through a medium or coarse plate, transfer the meat into a large mixing bowl chilled in the refrigerator. Our signature spice blend adds bold flavor and includes:
- 2 tbsp black pepper
- 1 tbsp mustard seed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp crushed red pepper flakes
- 2 tsp sugar
- 1 tbsp smoked paprika
- 1 tsp Prague Powder #1 (curing salt)
- 1/4 cup ice water
We mix the spices evenly into the meat while adding ice water gradually to keep the mixture moist and help bind the proteins. Use your hands or a sturdy spoon to mix thoroughly until the meat becomes tacky and sticky, ensuring spices are uniformly distributed.
“Mixing well is key to developing the perfect texture and flavor in our summer sausage.“
Stuffing the Sausage Casings
After mixing, we prepare natural or collagen casings by rinsing and soaking them in warm water to remove excess salt. Set up your sausage stuffer and fit it securely with the appropriate-sized funnel.
Stuff the meat mixture firmly but without air pockets into the casings, twisting every 6–8 inches to form links of desired length. Avoid overstuffing to prevent casing bursts during smoking.
| Sausage Stuffing Tips | Notes |
|---|---|
| Soaking casings | Rinse then soak in warm water 30 mins |
| Stuffing pressure | Firm but gentle, avoid air pockets |
| Link length | 6-8 inches |
Once stuffed, we prick any visible air bubbles with a needle and tie off both ends securely. Our sausage is now ready for the curing and smoking process that follows.
Curing Process
Curing is a crucial step in developing the signature flavor and texture of the Bearded Butchers Summer Sausage. This phase ensures safety, enhances taste, and allows the spices and curing agents to penetrate the meat evenly.
Refrigeration Time
After we stuff the sausage, it must be refrigerated to cure properly. This step allows the Prague Powder #1 and spices to work their magic and guarantees food safety by inhibiting bacterial growth.
- Place the stuffed sausages in a single layer on a tray or plate.
- Cover them tightly with plastic wrap or place them in an airtight container.
- Refrigerate at a temperature between 34°F to 39°F (1°C to 4°C).
- Allow the sausages to cure for 24 to 48 hours depending on the thickness.
| Step | Detail | Timeframe | Temperature |
|---|---|---|---|
| Preparation | Place sausages in refrigerator | 24 to 48 hours | 34°F to 39°F |
| Purpose | Flavor and safety | – | – |
Refrigerating for less than 24 hours may not allow sufficient curing, while extending beyond 48 hours generally doesn’t add significant benefits and might affect texture.
Smoking Instructions
Smoking the sausage adds depth and the distinct smoky aroma that defines traditional summer sausage. We recommend using a cold or warm smoking method depending on your smoker setup.
- Preheat your smoker to maintain a temperature between 130°F and 150°F (54°C to 65°C).
- Hang or place the sausages evenly spaced on racks to allow smoke circulation.
- Smoke the sausages for 4 to 6 hours until they reach an internal temperature of 155°F (68°C).
- Use a digital meat thermometer to monitor internal temperature for safety and texture.
| Smoking Step | Details | Temperature | Duration |
|---|---|---|---|
| Preheat Smoker | Set temperature | 130°F to 150°F | – |
| Smoke Sausage | Hang/space sausages in smoker | – | 4 to 6 hours |
| Target Internal Temp | Measure with thermometer | 155°F | – |
Smoked sausages can then be cooled, vacuum-sealed, or stored refrigerated for enjoyment. This curing and smoking process is what delivers the classic Bearded Butchers Summer Sausage rich flavor, safety, and texture we all love.
Cooking Instructions
To achieve the authentic Bearded Butchers Summer Sausage flavor and texture, precise control of temperature and timing is essential. Follow these steps carefully to ensure safe and delicious results.
Cooking Temperature and Time
For an ideal cook, smoke the stuffed sausages at a consistent temperature between 170°F to 190°F (77°C to 88°C). This temperature range allows the sausages to develop that classic smoky flavor without overcooking or drying out.
Maintain the smoke for approximately 3 to 4 hours, or until the interior temperature reaches 155°F (68°C). This internal temperature is crucial to ensure the curing agents have safely preserved the meat while locking in moisture for perfect tenderness.
| Step | Temperature Range | Duration | Internal Temp Target |
|---|---|---|---|
| Smoking Sausages | 170°F – 190°F | 3 to 4 hours | 155°F |
Use a reliable meat thermometer to monitor the internal temperature constantly. Avoid opening the smoker too often to keep temperature stable and maintain smoke density.
Cooling the Sausage
Once the Bearded Butchers Summer Sausage reaches the target internal temperature, remove it promptly from the smoker. Place the sausages on a wire rack or hang them in a well-ventilated area to cool at room temperature for about 1 to 2 hours. This step helps the sausages firm up and finish setting their texture.
After cooling, transfer the sausages to a refrigerator and allow them to chill for at least 12 hours or overnight. Chilling enhances flavor melding and makes slicing easier.
Pro Tip: Wrap the cooled sausages tightly in parchment paper or vacuum seal for extended freshness and to preserve that bold, smoky essence we love in our summer sausage.
Serving Suggestions
To fully enjoy our Bearded Butchers Summer Sausage, consider these versatile and flavorful serving options that highlight its bold smoky character and satisfying texture.
Classic Charcuterie Board
- Slice the summer sausage into thin rounds about 1/8 inch thick for ideal bite-sized pieces.
- Arrange alongside a variety of cured cheeses such as sharp cheddar, gouda, or pepper jack.
- Add complementary accompaniments like whole-grain mustard, dill pickles, olives, and crusty artisan bread or crackers.
- Garnish the board with fresh fruit like grapes or apple slices to balance the savory richness.
“A well-crafted charcuterie spread turns our summer sausage into a centerpiece for any gathering or casual snack time.”
Sandwich and Wrap Fillings
- Slice the sausage thicker, about 1/4 inch, for hearty sandwiches.
- Layer with sharp cheddar or provolone cheese, crisp lettuce, sliced tomatoes, and your favorite spread such as Dijon mustard or garlic aioli.
- Use a sturdy bun, ciabatta, or soft flatbread to hold all the ingredients while maintaining the sausage’s bold flavor.
Snack and Appetizer Ideas
- Dice the summer sausage and toss with diced cheese and nuts for a quick protein-packed snack mix.
- Serve sausage slices with spicy mustard or horseradish sauce on the side for dipping.
- Add cubed summer sausage to scrambled eggs or an omelet for a smoky, savory breakfast boost.
| Serving Style | Recommended Thickness | Suggested Pairings |
|---|---|---|
| Charcuterie Board | 1/8 inch thin slices | Cured cheeses, pickles, olives, fresh fruit |
| Sandwiches & Wraps | 1/4 inch slices | Cheese, lettuce, tomato, mustard, aioli |
| Snacks & Appetizers | Diced or sliced | Nuts, cheese cubes, dipping sauces |
Temperature and Storage Tips for Serving
- Serve the summer sausage at room temperature to unlock its full flavor and aroma.
- Remove from the refrigerator 30 to 60 minutes before serving.
- Keep any leftovers wrapped tightly in parchment paper or vacuum sealed and refrigerated for up to 3 weeks to maintain freshness.
Using these serving suggestions, we transform the Bearded Butchers Summer Sausage from homemade goodness into an exciting starred guest on our tables.
Storage Tips
Proper storage is essential to preserve the bold smoky flavor and tender texture of our Bearded Butchers Summer Sausage. Follow these tips to maintain freshness, ensure safety, and enjoy the sausage at its best over time.
Refrigeration
- After smoking and cooling, wrap the sausage tightly in parchment paper or place it in a vacuum-sealed bag. This prevents moisture loss and protects against fridge odors.
- Store in the refrigerator at a consistent temperature of 36°F to 40°F (2°C to 4°C).
- Consume within 2 to 3 weeks for optimal flavor and texture.
Freezing
- For longer storage, freeze the sausage in vacuum-sealed or airtight freezer bags to avoid freezer burn.
- Label with the date before freezing.
- Keep the temperature steady at 0°F (-18°C) or lower.
- Frozen summer sausage retains its quality for up to 3 months.
- Thaw in the refrigerator for 24 hours before serving to maintain texture.
Serving After Storage
- Always bring the sausage to room temperature before slicing or serving. This enhances the rich flavors and mouthfeel.
- Avoid microwaving or reheating, as this can dry out the sausage and diminish its flavor.
Quick Reference Storage Table
| Storage Method | Temperature Range | Duration | Tips |
|---|---|---|---|
| Refrigeration | 36°F – 40°F (2°C – 4°C) | 2-3 weeks | Wrap tightly, use parchment or vacuum seal |
| Freezing | 0°F (-18°C) or below | Up to 3 months | Vacuum seal, label with date |
| Serving | Room temperature (~68°F) | Immediately before serving | Enhances flavor and texture |
“Proper storage not only preserves the integrity of our Bearded Butchers Summer Sausage but also guarantees a safe and delightful eating experience every time.“
By following these straightforward storage practices, we extend the shelf life of our homemade summer sausage while keeping every bite bursting with the signature smoky, savory notes we worked hard to achieve.
Conclusion
Crafting the Bearded Butchers Summer Sausage at home brings a rewarding blend of bold flavors and satisfying texture right to our kitchen. With the right ingredients, tools, and careful attention to each step, we can create a sausage that rivals any store-bought option.
This recipe not only lets us control quality and taste but also adds a personal touch to our charcuterie boards, sandwiches, and snacks. Whether we’re seasoned pros or just starting out, making summer sausage from scratch is an experience worth savoring.
Frequently Asked Questions
What makes the Bearded Butchers Summer Sausage recipe unique?
The recipe combines a balanced blend of lean beef and pork shoulder with a signature spice mix and Prague Powder #1 for authentic smoky flavor, texture, and safety. It’s designed for easy homemade preparation with bold, savory taste.
What types of meat are used in this summer sausage recipe?
The recipe calls for 2 pounds of lean beef and 1 pound of pork shoulder, providing an ideal fat content (20-25%) for juicy and tender sausage.
What spices are included in the sausage seasoning mix?
The seasoning mix features black pepper, mustard seed, garlic powder, onion powder, crushed red pepper flakes, sugar, and smoked paprika for a bold, well-rounded flavor.
Why is Prague Powder #1 important in the recipe?
Prague Powder #1 acts as a curing agent, ensuring food safety, preserving the sausage, and enhancing its flavor during the curing process.
What equipment do I need to make this summer sausage at home?
Essential tools include a meat grinder, sausage stuffer, sharp knives, mixing bowls, a digital scale, meat thermometer, curing chamber or refrigerator, and a smoker or grill.
How long should the sausage cure after stuffing?
The sausage should be refrigerated for 24 to 48 hours to allow curing agents and spices to develop flavor and ensure safety.
What temperature and duration should I smoke the sausage?
Smoke the sausage between 170°F and 190°F for 3 to 4 hours, until the internal temperature reaches 155°F for proper cooking and flavor.
How should I store the finished summer sausage?
Wrap tightly and refrigerate at 36°F to 40°F for 2 to 3 weeks. For long-term storage, freeze in vacuum-sealed bags at 0°F or below for up to 3 months.
What are the best ways to serve Bearded Butchers Summer Sausage?
Serve at room temperature. Slice thin for charcuterie boards, thicker for sandwiches, or diced for snacks. Pair with cheeses, pickles, or fruit for best experience.
Can I reheat the summer sausage?
It’s best to avoid microwaving or reheating, as it can dry out the sausage and affect its texture and flavor. Serve it at room temperature for optimal enjoyment.