Description
A flavorful homemade summer sausage featuring ground beef blended with roasted red peppers and pickled jalapeños, cured with spices, then slow-baked to a tender, savory perfection. Perfect as an appetizer or snack.
Ingredients
Scale
Meat and Cure
- 2 pounds ground beef (85% lean)
- 1 tablespoon curing salt (such as Prague Powder #1)
- 2 teaspoons kosher salt
Spices and Flavorings
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard seed
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
Vegetables and Liquid
- ½ cup diced roasted red peppers (patted dry)
- ¼ cup diced pickled jalapeños
- ¼ cup ice water
Instructions
- Combine Ingredients: In a large bowl, combine ground beef, curing salt, kosher salt, black pepper, garlic powder, onion powder, mustard seed, smoked paprika, and crushed red pepper flakes if using. Mix thoroughly either by hand or with a stand mixer on low speed.
- Add Peppers and Water: Add diced roasted red peppers and pickled jalapeños to the meat mixture, then pour in the ice water. Continue mixing until the mixture is tacky and well combined, ensuring even distribution of ingredients.
- Shape and Cure: Shape the meat mixture into two tight sausage logs. Wrap each log securely in plastic wrap and refrigerate for 12–24 hours to allow the curing process to enhance flavors and texture.
- Preheat Oven: Preheat your oven to 200°F (93°C) to achieve low-and-slow cooking for tender, evenly cooked sausage.
- Bake the Sausages: Remove the sausage logs from plastic wrap and place them on a wire rack set over a baking sheet to allow air circulation. Bake for 4–5 hours until the internal temperature reaches 160°F (71°C), ensuring food safety and optimal texture.
- Cool and Store: Remove from oven and let the sausages cool completely at room temperature. Then wrap tightly in foil or plastic wrap and refrigerate. The sausages are ready to slice and enjoy or can be stored for later use.
Notes
- For a richer flavor, substitute or combine the ground beef with ground pork.
- Consider smoking the sausages instead of baking for a deeper smoky aroma.
- Store the sausage logs tightly wrapped in the refrigerator for up to one week or freeze for extended storage.
