What goes well with smoked sausage?

Smoked sausage pairs well with sautéed onions and peppers, mashed potatoes, grilled vegetables, sauerkraut, pasta, and various dipping sauces like spicy mustard or BBQ sauce.

What is the best way to cook smoked sausages?

The best way to cook smoked sausage depends on your preference. You can grill it for a smoky, charred flavor, pan-fry it for a crispy texture, or bake it in the oven at 375°F for 15-20 minutes. Boiling is also an option if you want a juicy sausage.

Is kielbasa and smoked sausage the same?

Kielbasa is a type of Polish sausage that can be smoked or fresh. Smoked sausage is a broader category that includes various types of sausages that have been cured and smoked for preservation and flavor.

Can you eat smoked sausage without heating it up?

Yes, if the smoked sausage is fully cooked, you can eat it cold straight from the package. However, heating it enhances the flavor and texture.

Summer Sausage - The Ultimate Guide To Making And Enjoying It

Description

This homemade summer sausage recipe is rich, smoky, and packed with bold flavors. Whether smoked or oven-baked, this semi-dry cured sausage is perfect for snacking, sandwiches, and charcuterie boards. Control the seasoning, fat content, and ingredients to make it preservative-free and keto-friendly!

Ingredients

Scale

For the Meat:

3 lbs ground beef (or venison, pork blend)
1/2 lb pork fat (if using lean meat like venison or elk)

For the Seasoning & Cure:

2 tbsp mustard seed
1 tbsp black pepper (coarse ground)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp smoked paprika
1 tsp cayenne pepper (optional, for heat)
2 tsp sugar
1 tbsp salt
1 tsp Prague Powder #1 (curing salt)
1 tbsp encapsulated citric acid (for tangy flavor)

For the Smoking Process (Optional):

Hickory or applewood chips for smoking

Instructions

Step 1: Grinding and Mixing the Meat

Chill the meat before grinding to prevent fat smearing.
Grind using a 3/8-inch plate, then a 3/16-inch plate for finer texture.

Step 2: Adding Seasonings & Cure

In a bowl, combine all spices and curing salt.
Sprinkle the seasoning mix evenly over the ground meat and mix thoroughly.
Cover and refrigerate overnight for flavors to develop.

Step 3: Shaping the Sausage (With or Without Casings)

If using casings, soak fibrous casings in warm water for 30 minutes.
Fill the casings using a sausage stuffer, tying the ends securely.
For a casing-free version, roll the sausage into logs, wrap in plastic, and refrigerate overnight.

Step 4: Cooking Methods

👉 Oven Method:
9. Preheat the oven to 225°F (107°C).
10. Place sausages on a wire rack over a baking sheet.
11. Bake for 4 hours or until internal temp reaches 150-160°F.
12. Cool sausages immediately in an ice bath to prevent shrinkage.

👉 Smoking Method (Recommended for Best Flavor):
13. Preheat smoker to 110°F and add hickory or applewood chips.
14. Smoke for 2 hours at 110°F, then gradually increase the temp every 2 hours (120°F → 130°F → 140°F).
15. Finish cooking when the internal temperature reaches 150-160°F.
16. Cool in ice water before refrigerating or slicing.

Step 5: Cooling & Storing the Sausage

Refrigerate for up to 3 weeks or freeze for up to 3 months in vacuum-sealed bags.

Notes

For leaner meats like venison or elk, add extra pork fat for moisture.
If you don’t have a smoker, add liquid smoke to the seasoning mix.
Resting the sausage overnight before slicing improves flavor and texture.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Meat & Sausage
Method: Baking
Cuisine: American, European

Nutrition

Serving Size: Per 2 oz slice
Calories: 180
Sugar: 1g
Sodium: 480mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 15g
Cholesterol: 35mg

Keywords: Homemade summer sausage, smoked summer sausage, cured sausage, beef summer sausage, venison sausage, sausage recipe, DIY sausage