Spicy Summer Sausage
Get ready to ignite your taste buds with this Spicy Summer Sausage recipe, a homemade charcuterie masterpiece that’s perfect for picnics, parties, or everyday snacking. Made with a savory blend of ground beef, bold spices like paprika, garlic powder, and red pepper flakes, and enhanced by a touch of smoky depth from liquid smoke, this sausage is bursting with flavor. The use of cure salt ensures a classic deli-style texture, while slow roasting at a low temperature locks in juiciness and gives it that irresistible bite. After a quick 30-minute prep and an overnight rest to develop rich flavor, these sausages bake to perfection in your oven—no smoker required! Slice it up for a gourmet cheese board or sandwich, and enjoy a deliciously spicy treat that’s as versatile as it is satisfying.
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Recipe Information
Ingredients
- 3 pounds Ground beef (80/20 mix)
- 2 tablespoons Coarse kosher salt
- 1.5 tablespoons Paprika
- 1.5 tablespoons Garlic powder
- 1 tablespoon Black pepper (freshly ground)
- 2 teaspoons Crushed red pepper flakes
- 1 teaspoon Ground mustard powder
- 1 teaspoon Cure salt (Prague Powder #1)
- 2 teaspoons Liquid smoke
- 1 cup Cold water
Instructions
In a large mixing bowl, combine ground beef, kosher salt, paprika, garlic powder, black pepper, crushed red pepper flakes, mustard powder, and cure salt. Mix thoroughly using clean hands or a sturdy spoon until all spices are evenly distributed.
Stir in the liquid smoke and cold water to the meat mixture. Continue mixing until the ingredients are well incorporated and the texture is sticky, which helps the sausage hold together.
Divide the meat mixture into two equal portions. Roll each portion into a tight log shape, about 2 inches in diameter.
Wrap each log tightly in plastic wrap. Twist the ends like a candy wrapper to ensure the log is compact, and secure the ends with ties or clips if needed.
Refrigerate the wrapped logs for 24 hours. This resting time allows the flavors to meld and helps the cure work its magic.
Preheat your oven to 200°F (93°C). Remove the logs from the refrigerator and unwrap them from the plastic wrap.
Place the logs on a wire rack set over a baking sheet to catch any drippings. Insert an oven-safe meat thermometer into the center of one log to monitor the internal temperature during cooking.
Bake the sausages in the oven for 4 hours, or until the internal temperature reaches 160°F (71°C). Rotate the sausages halfway through cooking for even heat distribution.
Once cooked, remove the sausages from the oven and allow them to cool to room temperature. Wrap the cooled sausages in aluminum foil or plastic wrap and refrigerate until firm, about 2 hours.
Slice the sausage into thin rounds and serve with crackers, cheese, or mustard. Store leftovers in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.5 g | 358% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 15998 mg | 696% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 1.7 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 340 mg | 26% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3812 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
