Sumer Sausage
Craft the perfect homemade Sumer Sausage with this easy-to-follow recipe that’s brimming with rich, smoky flavors and customizable spice blends. Made with a hearty combination of ground beef and pork, this recipe uses Morton Tender Quick curing salt, mustard seed, and a hint of liquid smoke to achieve the signature tangy, savory profile of this cured delicacy. Whether shaped into logs or stuffed into natural casings, the sausage is slow-baked to perfection, ensuring every bite is moist and flavorful. Ideal for charcuterie boards, picnics, or holiday gatherings, this make-ahead sausage can be refrigerated or frozen for convenient snacking anytime. Say goodbye to store-bought versions and elevate your appetizer game with this DIY masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 pound Ground pork
- 2 tablespoons Morton Tender Quick curing salt
- 1 tablespoon Sugar
- 1 tablespoon Coarse ground black pepper
- 1 tablespoon Mustard seed
- 1 teaspoon Garlic powder
- 2 teaspoons Liquid smoke
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 0.5 cup Cold water
- 1 package Natural or synthetic sausage casings (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, curing salt, sugar, black pepper, mustard seed, garlic powder, red pepper flakes (if using), and cold water.
Mix thoroughly using clean hands or a stand mixer fitted with a paddle attachment, ensuring all the spices and cure are evenly distributed.
Add liquid smoke to the mixture and knead until fully incorporated.
Cover the bowl tightly with plastic wrap and refrigerate the sausage mixture for 24 hours to allow the flavors to develop and the cure to penetrate.
After 24 hours, remove the mixture from the refrigerator and preheat your oven to 200°F (93°C).
Shape the sausage mixture into logs approximately 1.5 to 2 inches in diameter and 10 inches long. If you choose to use casings, soak them in warm water as per the package instructions, then stuff the sausage mixture into the casings.
Place the sausage logs on a wire rack set over a rimmed baking sheet to catch any drippings.
Bake the sausages in the preheated oven for 3.5 to 4 hours, or until the internal temperature reaches 160°F (71°C), indicating they are fully cooked and safe to eat.
Remove the sausages from the oven and allow them to cool completely on the wire rack.
Once cooled, wrap the summer sausages tightly in plastic wrap or aluminum foil and refrigerate. For longer storage, the sausages can be vacuum-sealed and frozen for up to 3 months.
Serve sliced on crackers, in sandwiches, or as part of a charcuterie board. Enjoy!
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 13574 mg | 590% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 12.6 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2443 mg | 52% | |
*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.
