Why is it called summer sausage?

Because it can be stored safely without refrigeration , making it ideal to enjoy during the hot summer months—back when fridges weren’t common.

Is summer sausage ok to eat raw?

Yes. It’s fully cooked or cured , so it’s completely safe to eat straight from the package.

What does a summer sausage taste like?

It has a bold, tangy, and smoky flavor, balanced with spice and salt. The fermentation gives it a pleasant acidity, making it stand out from regular deli meats.

What are the little balls in summer sausage?

They’re usually fat particles, mustard seeds , or encapsulated citric acid —all safe and essential to flavor and texture.

Why do we eat summer sausage in winter?

Historically, it was preserved in winter and enjoyed throughout the season. Today, it’s a holiday tradition in gift baskets and charcuterie boards.

Is summer sausage and bologna the same thing?

No. While both are processed meats, bologna is emulsified and smooth , whereas summer sausage is coarser, tangier, and usually smoked or cured .

Summer Sausage: 9 Powerful Reasons It's a Must-Have Favorite

Name: Summer Sausage: How to Make It at Home
Prep time: 30 min
Cook time: PT-489093H33M57S
Total time: PT-489093H33M57S
Cuisine: American
Ingredients: 2 lbs ground beef (90% lean); 2 tsp salt; 1 tsp curing salt; 1 tsp garlic powder; 1 tsp mustard seed; 1 tsp black pepper; 1/2 tsp smoked paprika; 1/2 cup water; Optional: 1/2 cup diced cheese or jalapeños

Summer Sausage: How to Make It at Home

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make flavorful, preservative-free summer sausage at home with this simple step-by-step guide. Customize the recipe with your favorite spices for a delicious and healthy snack!

Author: Amelia
Prep Time: 30 minutes
Cook Time: 2-3 hours
Total Time: ~3 days (including curing)
Yield: 4-6 servings
Category: Snacks
Method: Smoking or Baking
Cuisine: American
Diet: Gluten Free

Ingredients

2 lbs ground beef (90% lean)
2 tsp salt
1 tsp curing salt
1 tsp garlic powder
1 tsp mustard seed
1 tsp black pepper
1/2 tsp smoked paprika
1/2 cup water
Optional: 1/2 cup diced cheese or jalapeños

Instructions

Combine ground beef, salt, curing salt, garlic powder, mustard seed, black pepper, and smoked paprika in a bowl. Mix well.
Gradually add water, mixing until the meat mixture feels tacky.
Stuff the mixture into sausage casings, ensuring no air pockets. Tie off the ends.
Refrigerate the sausages to cure for 24-48 hours.
Preheat smoker to 180°F or oven to 170°F.
Smoke sausages until internal temperature reaches 160°F (about 2-3 hours).
Cool completely before slicing or storing.

Notes

For a smoky flavor, use hickory or applewood chips in the smoker.
Oven-baked sausages benefit from adding a water pan for moisture.
Refrigerate sausages for up to two weeks or freeze for longer storage.

Find it online: https://recipesbyamelia.com/summer-sausage/