How to Make Summer Sausage – A Step-by-Step Guide
Nothing beats the taste of homemade summer sausage, and with the right process, you can create perfectly smoked, flavorful sausage right at home. Whether you’re processing wild game or just want high-quality sausage, this guide will walk you through everything you need to know.
Ingredients (For a 25-lb Batch):
- 10 lbs lean beef
- 10 lbs pork
- 5 lbs venison
- 2-3 cups distilled water
- Smoker or conventional oven
- Seasoning Blend
Seasoning Blend:
- ½ cup salt
- ¼ cup sugar
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp mustard seed
- 1 tbsp coriander
- ½ tsp nutmeg or allspice
- 1 tbsp paprika
- 1½ tsp Prague Powder #1 (curing salt)
- 2 tbsp maple sugar or powder (optional, for slight sweetness)
Step 1: Prep the Casings
Soak fibrous casings in warm water for 25-30 minutes before stuffing. Lay flat in water and submerge completely, with the tied end lower so trapped air can escape. Squeeze out excess water before stuffing.
Step 2: Grind, Mix & Stuff
- Grind all meat through a 3/8” plate, then grind again through 1/8” plate.
- Add cure and seasoning to 2-3 cups of distilled water and mix well.
- Add mixture to meat and mix for 4-6 minutes until meat is tacky.
- Stuff into prepared fibrous casings, removing air pockets as you go.
Step 3: Smoke the Sausage
Smoker Method:
- Dry sausage at 130°F for 60 minutes with smoke off.
- Increase temperature to 155°F and smoke for 3 hours.
- Raise heat to 160°F and cook for 1½ hours.
- Increase to 175°F and cook until internal temperature reaches 155°F.
- Place in cold water for a few minutes to stop cooking.
Pro Tip: Smoking times may vary—check your smokehouse instructions for best results.
Oven Method:
- Line the oven bottom with foil and place sausage on a metal screen.
- Cook at the lowest temperature for 1 hour.
- Increase temperature to 180°F and bake until internal temp reaches 156°F.
- Refrigerate or freeze after cooking.
- For added smoke flavor, mix liquid smoke into the meat before stuffing.
Pro Tip: Keep meat as cold as possible during processing by freezing grinder and stuffer parts for at least 1 hour before use.
Final Notes:
✔ Always cook thoroughly before consuming.
✔ Store finished sausage in the refrigerator or freezer for long-lasting quality.
✔ Enjoy your homemade summer sausage on the next hunt, camping trip, or adventure.
