1. Recipes

How to Make Chef John's Summer Sausage - A Step-by-Step Guide

Summertime is all about enjoying the great outdoors, soaking up the sun, and having delicious meals with family and friends. And what better way to celebrate the warm weather than with Chef John's Summer Sausage? This recipe is a perfect combination of savory flavors and juicy, succulent meat that will have everyone coming back for seconds.

One of the best things about this summer sausage recipe is that it's incredibly easy to make. You don't need any fancy equipment or hard-to-find i...

Read more Snack recipes

Ingredients

  • ¼ cup diced celery
  • 2 pounds freshly ground beef (85% lean)
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons whole mustard seeds
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons kosher salt
  • 3 pinches cayenne pepper
  • ¼ teaspoon pink curing salt (Optional)
  • 1 tablespoon white sugar
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon cold water
  • 1 teaspoon freshly ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 2 days 8 hrs 30 mins
  • Total Time: 2 days 10 hrs 15 mins
  • Servings: 8
  • Yield: 1 (2-pound) sausage

  • Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined.
  • Transfer meat 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.
  • Preheat the oven to 275 degrees F (135 degrees C).
  • Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
  • Line a baking sheet with a wire rack and place sealed meat on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
  • Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
  • 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.
  • Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

    • Nutrition

    267 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 68mg
    • Sodium: 1564mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 19g
    • Vitamin C: 1mg
    • Calcium: 29mg
    • Iron: 3mg
    • Potassium: 242mg

    Categories

    Grilling recipes
    Smoking recipes
    Seasoning recipes