Smoked Summer Sausage
Smoked summer sausage offers a savory blend of curing salt, mustard seed, and black pepper, with a smoky flavor that appeals to meat lovers and charcuterie enthusiasts.
Ingredients
Instructions
- Mix all of the ingredients and refrigerate for three days, mixing every day.
- On the fourth day, form the mixture into rolls 1 1/2 to 2 inches in diameter.
- Preheat the smoker to 140° to 150° Fahrenheit.
- Place the sausage rolls on racks in the smoker.
- Keep the temperature steady and smoke for 2 hours.
- Serve with sweet and spicy mustard.
Tips & Substitutions
For optimal flavor, consider adding some garlic powder or crushed red pepper flakes to the mix for an extra kick. If you can't find Morton Tender Quick, you can substitute with a similar curing salt, but adjust the amounts according to package instructions. Ensure the mixture is well combined for even curing and flavor distribution. Refrigeration is key for the curing process, so don’t skip this step.
Serving Suggestions
This smoked summer sausage pairs beautifully with sweet and spicy mustard, making it a great addition to charcuterie boards. Serve it alongside pickles, cheese, and crusty bread for a delightful appetizer. It also complements hearty sides like Dutch Oven Cabbage or Baked Carrots With Apples And Raisins for a satisfying meal.
Storage & Reheating
Store any leftover smoked summer sausage in an airtight container in the refrigerator for up to a week. For longer storage, consider vacuum sealing and freezing the sausage, which can keep it fresh for up to three months. To reheat, slice and warm in a skillet over low heat, or enjoy it cold as a snack.
Nutrition & Diet Analysis (per serving)
Each serving of Smoked Summer Sausage contains roughly 7 calories, with 1g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use pork or turkey instead of lean ground chuck. Make sure to adjust the fat content accordingly, as lean meats may require added fat to maintain moisture and flavor during smoking.
How do I know when the sausage is done smoking?
The sausage is done when it reaches an internal temperature of 160°F. Use a meat thermometer to check the temperature, ensuring it is cooked through while retaining its moisture and flavor.
Can I smoke this sausage in an electric smoker?
Absolutely! An electric smoker is perfect for this recipe. Just follow the same temperature and time guidelines. Ensure you maintain a steady temperature for the best smoking results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).