Smoking Summer Sausage Recipe
In this blog, I will share with you a smoking summer sausage recipe that is extremely delicious.
Ingredients
- 1 pound ground beef
- 1 Tablespoon Morton's Tender Quick
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon whole mustard seeds
- ¼ teaspoon whole celery seeds
- ¼ teaspoon red pepper flakes
Instructions
- In a mixing bowl, thoroughly combine all the ingredients, ensuring that the seasoning is evenly distributed throughout the meat mixture. Wear gloves to keep the mixture clean and hygienic while massaging it.
- Place two large sheets of plastic wrap on a flat surface. Dump the meat mixture onto the center of the plastic wrap, forming it into a cylindrical shape with a diameter of about 2 inches. Fold the long sides of the plastic wrap over the meat and roll the sausage into a tightly packed cylinder. Use pressure to remove any air pockets.
- Twist the ends of the plastic wrap to seal the sausage roll and refrigerate it for a minimum of 4 hours or overnight to allow the flavors to meld together.
- Preheat the smoker to 180°F with your preferred hardwood, such as hickory. Remove the sausage roll from the plastic wrap.
- Place the sausage roll onto the grates, close the lid, and smoke it for 6-8 hours, or until the sausage's internal temperature reaches 160°F.
- After smoking, rest the sausage for at least an hour before slicing and serving. If you plan to refrigerate the sausage, let it cool to room temperature before wrapping it tightly in plastic wrap and storing it in the refrigerator. The smoked summer sausage will stay fresh in the fridge for up to two weeks.
Notes
- Use gloves to keep the mixture clean and hygienic while massaging it.
- Roll the sausage into a tightly packed cylinder to prevent air pockets.
- Choose your preferred hardwood for smoking. Hickory is a popular choice for this recipe.
- Let the sausage rest for at least an hour after smoking before slicing and serving.
- If storing in the fridge, wrap the sausage tightly in plastic wrap and let it cool to room temperature before refrigerating to maintain its freshness for up to two weeks.