Summer Sausage - Food Wishes

Ingredients

• 2 pounds Ground Beef (freshly ground; ask butcher to grind on the day you plan to use it)
• 1/2 cup Celery (diced; smash with a pinch of salt in a mortar for juicier texture)
• 1/2 teaspoon Garlic Powder (dehydrated garlic, not garlic salt)
• 1 tablespoon Smoked Paprika (provides the characteristic red hue and smoky flavor)
• 1 teaspoon Whole Mustard Seeds (adds subtle tang and texture)
• 1 teaspoon Black Pepper (freshly ground for best flavor)
• 1 teaspoon Kosher Salt (adjust to taste; do not substitute with table salt unless reduced)
• 3 shakes Cayenne Pepper (approximately 1/8 teaspoon; adds gentle heat)
• 1/4 teaspoon Pink Curing Salt (Prague Powder #1) (essential for safe curing; not Himalayan pink salt)
• 1 tablespoon Sugar (balances the salt and aids fermentation flavor)
• 1 teaspoon Liquid Smoke (diluted with 2 tbsp cold water for brushing)
• 2 tablespoons Cold Water (for diluting liquid smoke)

Instructions

1. Smash Celery

   Dice the celery, place it in a mortar, add a pinch of kosher salt and smash until it breaks down into a coarse puree.

   Time: PT5M

2. Combine Meat and Seasonings

   In a large mixing bowl, add the 2 lb ground beef, smashed celery, garlic powder, smoked paprika, mustard seeds, black pepper, kosher salt, cayenne, pink curing salt, and sugar. Mix thoroughly with clean hands until the mixture is uniform.

   Time: PT10M

3. Shape the Sausage Log

   Lay a sheet of parchment paper on the counter, place the meat mixture on it and shape into a 3‑4 inch wide log. Roll tightly, twist the ends, and press firmly to eliminate air pockets.

   Time: PT10M

4. First Refrigeration (24 h)

   Transfer the wrapped log onto a paper‑towel‑lined sheet pan and refrigerate uncovered for 24 hours at 4 °C.

   Time: PT24H

   Temperature: 4°C

5. Prepare Liquid Smoke Glaze

   Mix 1 tsp liquid smoke with 2 Tbsp cold water. Brush the mixture evenly over the chilled sausage log.

   Time: PT5M

6. Re‑roll and Wrap in Foil

   Re‑roll the sausage tightly, twist the ends again, and wrap the log in heavy‑duty foil. Place the foil‑wrapped log on a baking rack set inside a sheet pan. Poke 5‑6 small holes in the foil to let excess moisture escape.

   Time: PT5M

7. Bake

   Preheat the oven to 275 °F. Bake the foil‑wrapped sausage for 1 hour 30 minutes, or until an internal temperature of 150 °F is reached.

   Time: PT1H30M

   Temperature: 275°F

8. Cool to Room Temperature

   Remove the sausage from the oven and let it sit on the rack until it reaches room temperature (about 30 minutes).

   Time: PT30M

9. Second Refrigeration (overnight)

   Twist the ends once more to further compress, then refrigerate the sausage uncovered for at least 12 hours (overnight) at 4 °C.

   Time: PT12H

   Temperature: 4°C

10. Optional Dry‑Aging & Pepper Dust

    If you have extra time, dust the exterior with freshly ground black pepper, place the sausage on crinkled foil, and let it air‑dry uncovered in the refrigerator for an additional 24 hours.

    Time: PT24H

    Temperature: 4°C

11. Slice and Serve

    Remove the sausage from the foil, slice ¼‑inch thick pieces, and serve with mustard, crackers, cheese, or as part of a charcuterie board.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ground Beef: Ground pork, Ground venison
• Instead of Celery: Finely minced fennel stalks
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
• Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
• Instead of Whole Mustard Seeds: Ground mustard
• Instead of Black Pepper: White pepper
• Instead of Kosher Salt: Sea salt
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Pink Curing Salt (Prague Powder #1): Skip if you plan to consume within 2 days (but texture will differ)
• Instead of Sugar: Honey (use 2 teaspoons)
• Instead of Liquid Smoke: Smoked salt (use sparingly)

Equipment Needed

• Mortar and Pestle
• Mixing Bowl
• Parchment Paper
• Sheet Pan
• Heavy‑Duty Aluminum Foil
• Baking Rack
• Probe Thermometer
• Sharp Knife
• Cutting Board

Critical Steps — Do Not Skip

• Mix the meat and seasonings thoroughly by hand.
• Shape and compress the log tightly to avoid air pockets.
• Refrigerate for 24 hours before baking to allow curing salts to work.
• Bake to an internal temperature of exactly 150 °F; do not exceed.
• Cool before the final twist and overnight refrigeration for firm texture.

Chef Tips from the Video

• Using a mortar to smash celery releases natural nitrates that aid curing and adds juiciness.
• Freshly ground beef from the butcher yields a better texture than pre‑packaged ground meat.
• If you prefer a spicier sausage, increase cayenne to 1/4 tsp or add a pinch of crushed red pepper flakes.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or vacuum‑seal; keep for up to 2 weeks.

Freezer: Slice, wrap each portion in freezer‑grade foil and place in a zip‑top bag; store up to 2 months.

Room temperature: Not recommended; the sausage contains curing salt and should stay refrigerated.

Make-Ahead Tips

• The meat mixture can be prepared up to step 3 and refrigerated for 24 hours before shaping.
• After baking, the sausage can be sliced and stored; reheating is not necessary.

Frequently Asked Questions