Are you tired of store-bought lunch meats that lack real flavor and character? Get ready to transform your sandwich game with this mouthwatering homemade summer sausage recipe that will make your taste buds dance and your friends beg for your secret! This isn't just another lunch meat - it's a culinary adventure that brings restaurant-quality flavor right into your kitchen, with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs ground beef
- 1/2 cup beef broth
- 2 tbsp curing salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
Instructions
- In a large mixing bowl, combine ground beef with beef broth, thoroughly mixing to ensure even distribution of liquid.
- Add curing salt, black pepper, garlic powder, onion powder, and paprika to the meat mixture. Mix thoroughly using hands or a sturdy spatula until all spices are evenly incorporated.
- Cover the meat mixture and refrigerate for 24 hours to allow spices to penetrate and flavors to develop fully.
- Preheat oven to 225°F (107°C). Line a baking sheet with aluminum foil and place a wire rack on top for proper air circulation.
- Shape the seasoned meat mixture into a compact log, approximately 2-3 inches in diameter, ensuring no air pockets remain.
- Place the meat log on the prepared wire rack, ensuring space around it for even heat distribution.
- Insert a meat thermometer into the center of the log to monitor internal temperature.
- Bake the summer sausage for approximately 2 hours, or until the internal temperature reaches 160°F (71°C), which ensures food safety and proper cooking.
- Remove from oven and let the sausage cool completely at room temperature for about 1 hour.
- Once cooled, wrap the summer sausage in butcher paper or plastic wrap and refrigerate.
- For best flavor and texture, let the sausage rest in the refrigerator for 24 hours before slicing and serving.
- Slice thinly and use as lunch meat, or serve as a charcuterie board item.
Tips
- Temperature is Key: Use a reliable meat thermometer to ensure the internal temperature reaches exactly 160°F for food safety and perfect texture.
- Patience Pays Off: Don't rush the process. The 24-hour refrigeration before cooking allows spices to fully penetrate the meat, creating deeper, more complex flavors.
- Even Mixing Matters: When combining spices, use your hands or a sturdy spatula to ensure every bit of meat is evenly seasoned.
- Cooling is Crucial: Allow the sausage to cool completely at room temperature before refrigerating to prevent moisture buildup.
- Storage Tip: Wrapped properly, your homemade summer sausage can last up to 2 weeks in the refrigerator, making it perfect for meal prep and quick lunches.
- Serving Suggestion: For the most amazing flavor, let the sausage rest in the refrigerator for 24 hours after cooking before slicing and serving.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 1g
Protein: 20g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 80mg
