Chef John's Summer Sausage

Chef John's Summer Sausage
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    58 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    46

Skip the months-long curing process! This streamlined recipe delivers a remarkably similar taste to traditional summer sausage in just a few days, perfect for your next charcuterie board or snack platter.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    4 g
  • Cholesterol
    68 mg
  • Fiber
    1 g
  • Protein
    19 g
  • Saturated Fat
    7 g
  • Sodium
    1564 mg
  • Sugar
    2 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Bruise the celery with a mortar and pestle to release its juices. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, smoked paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined. (5 minutes)

Image Step 02
02 Step

Recipe View Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours. (10 minutes + 24 hours refrigeration)

Image Step 03
03 Step

Recipe View Preheat the oven to 275 degrees F (135 degrees C). (15 minutes)

Image Step 04
04 Step

Recipe View Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions. (5 minutes)

Image Step 05
05 Step

Recipe View Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out. (2 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours. (1.5 hours)

Image Step 07
07 Step

Recipe View Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight. (30 minutes cooling + 8 hours refrigeration)

Image Step 08
08 Step

Recipe View Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours. (5 minutes + 24 hours refrigeration)

For a spicier sausage, increase the amount of cayenne pepper to your liking.
Ensure your oven temperature is accurate for optimal results.
Use high-quality ground beef for the best flavor and texture.

Hallie Johnson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 15 Ratings)
Total Reviews: (3)
  • Celestine Armstrong

    This recipe is a game-changer! I can finally enjoy summer sausage without the long wait.

  • Nasir Gislason

    Easy to follow and delicious. My family loved it!

  • Freda Jacobs

    The liquid smoke really makes a difference. It tastes just like the store-bought kind, but better!

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