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This beef and pork summer sausage recipe delivers bold, smoky flavor in just 30 minutes—a game-changer for anyone who loves homemade charcuterie. 🔥 I developed this version after years of perfecting the balance between traditional curing techniques and modern efficiency, ensuring safety while keeping the process accessible. The secret lies in a carefully crafted spice blend that transforms simple ground meat into something restaurant-worthy.
What sets this recipe apart is the two-stage process: first, a precise fermentation to develop deep flavor, then a quick smoking step that locks in moisture and creates that signature bark. You don’t need fancy equipment—just a food processor, a reliable thermometer, and patience for the 48-hour fermentation (which can be done in your fridge). The result? Sausage with a perfect crispy exterior and juicy interior, packed with smoky, spicy notes that pair beautifully with mustard or sharp cheddar.
This method works equally well for beginners and seasoned cooks—foolproof when you follow the temperature guidelines, and flexible enough to customize with garlic, beer, or mustard variations. The key is controlling the fermentation time and smoking temperature, which I’ll walk you through step by step. Once you try homemade, store-bought summer sausage will never taste the same.
Serve these smoke-infused bites with crusty bread, sharp cheddar, and a cold beer for the ultimate charcuterie experience. The recipe yields about 12 ounces of sausage, perfect for a small gathering or meal prep. Let’s get started—your taste buds (and guests) will thank you.
Ingredients for beef and pork summer sausage
Bold flavors start with these 13 essential ingredients—game-changers for smoky, restaurant-quality sausage bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 8 oz | 80% lean, finely ground |
| Ground Pork 🐖 | 4 oz | Finely ground, not coarse |
| Cure #1 (Pink Cure) 🧂 | ½ tsp | Presto brand for safety |
| Coarse Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked, coarse |
| Garlic Powder 🧄 | 1 tbsp | No garlic salt, pure powder |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 ½ tbsp | High-quality, not sweet |
| Ground Mustard 🌿 | 1 tsp | Dry, not prepared mustard |
| Ground Fennel Seed 🌿 | ½ tsp | Toasted for deeper flavor |
| Beer (Optional) 🍺 | 2 tbsp | Light lager for moisture |
| Ice Water 💧 | ½ cup | For mixing, chilled |
| Casings (Optional) 🐷 | 1 piece | Natural hog casings, soaked |
The meat blend is everything—80% lean ground beef gives structure while finely ground pork adds juiciness. Grab these from the butcher counter if possible; pre-packaged often has larger fat particles. Presto Pink Cure #1 is a must for safety (no curing salt substitutes), and Diamond Crystal kosher salt dissolves better than table salt. For the spices, Penzeys or Spicewalla carry the best quality, but the grocery store versions work fine if they're fresh. The key is grinding your own black pepper—pre-ground loses potency fast. Toast your fennel seeds in a dry pan for 30 seconds before grinding for that extra depth.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, but you'll lose that authentic smoky bark. Running low on beer? Apple cider or water with a splash of vinegar keeps the moisture without altering flavor. Subbing pork? Ground lamb or veal works at the same ratio, though texture will differ slightly. For casings, Trader Joe's sells pre-soaked natural hog casings that save time, but traditional butchers often have them too. If you're skipping casings entirely, shape the sausage into logs and wrap tightly in plastic—it won't be traditional, but it'll still taste amazing.
This mix keeps for 5 days in the fridge once fermented, but freeze portions for up to 3 months if you're prepping ahead. Store uncooked sausage in an airtight container with a damp paper towel to maintain moisture. For leftovers, reheat in a smoker at 160°F for 15 minutes—no microwave needed. The fermented flavor actually improves over time, so make a double batch if you can. Pro tip: Label everything with dates—this stuff disappears fast when it's ready.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this combo—just toss the ground beef and pork together, add the Cure #1 and salt, and let the meat do the work. No fancy shaping, no stressing over texture. Honestly, the pink cure does all the heavy lifting while I’m still debating what to have for dinner.
- Deep, Smoky Richness: That Cure #1 isn’t just a seasoning—it’s magic. The beef and pork blend develops a bold, slightly tangy depth that lingers, especially when browned just right. Between us, it’s the kind of flavor that makes you want to skip dessert (but probably won’t).
- Weeknight & Picnic Star: Slap this in a sandwich for a quick lunch or pack it for tailgates—it’s that versatile. My kids eat it cold on crackers, my husband grills it for burgers, and I? I just eat it straight from the fridge. No judgment here.
- Budget-Friendly Protein Power: Ground beef and pork stretch farther than you’d think, and the cure keeps it shelf-stable for ages. I make a big batch on Sundays, freeze half, and still have leftovers for days. Plus, it’s cheaper than pre-made sausages that taste like sawdust. Win-win.
Step-by-step instructions for smoky spice-packed summer sausage
Here's how to make bold, flavorful summer sausage that packs a punch without the long cure time.
👨🍳 Step 1: Mix the Meat and Seasonings
In a large mixing bowl, combine the 8 oz ground beef and 4 oz ground pork. This blend gives you that perfect balance of rich beef flavor with pork's tenderness. Using your hands (or a stand mixer with paddle attachment), break up any large clumps until you have a uniform texture.
Add the 0.5 tsp Cure #1 (Pink Cure) and mix thoroughly. This is your secret weapon for safe, shelf-stable sausage without the long curing process. Then incorporate the 1.5 tbsp coarse kosher salt, 1 tbsp ground black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tbsp smoked paprika, 1 tsp ground mustard, and 0.5 tsp ground fennel seed. Mix everything together until the seasonings are evenly distributed throughout the meat mixture.
Here's the thing - don't be shy with the spices. Summer sausage needs bold flavors to stand up to the curing process. The fennel seed might seem unusual, but it adds that classic sausage depth that makes this recipe sing.
🍳 Step 2: Add Moisture and Bind the Mixture
Pour in the 2 tbsp beer (optional) if using, and mix well. The beer adds subtle flavor and helps with moisture retention. Then add the 0.5 cup ice water and mix again. This liquid helps bind the meat mixture together and creates that perfect sausage texture.
Work the mixture vigorously for about 2-3 minutes until it becomes sticky and cohesive. You're looking for a texture that's almost plastic-like - it should hold together when you press a piece between your fingers. This is crucial for getting that classic summer sausage consistency.
If you're using the 1 piece casings, soak them in warm water for 10 minutes while you work with the meat. This prepares them to be stuffed easily later. Don't skip this soaking step - dry casings are nearly impossible to work with.
🥘 Step 3: Stuff the Casings (or Shape into Patties)
If you're making traditional linked sausage, attach the casing to a sausage stuffer or funnel. Gently push the meat mixture into the casing using a sausage stuffer or your hands. Work slowly and steadily to avoid air pockets. When the casing is about 3/4 full, tie it off with butcher's twine and repeat until all the meat is used.
For a quicker version, you can shape the mixture into 1-inch thick patties or small logs. This works great for immediate grilling or frying. Just make sure to handle the mixture gently to maintain its shape. The key here is not to overwork the meat - you've already mixed it thoroughly.
This is where it gets fun - you can create different shapes. Traditional summer sausage is often made in links, but patties or even small sausages work beautifully too. The choice is yours, but either method will give you fantastic results.
⏰ Step 4: Cook Immediately or Refrigerate for Later
For immediate cooking, you have two great options. Either pan-fry the sausages over medium heat for 4-5 minutes per side until they reach an internal temperature of 160°F, or grill them over medium-high heat for 3-4 minutes per side, turning frequently to prevent burning. The outside should develop a nice brown crust while staying juicy inside.
If you're not cooking immediately, refrigerate the stuffed sausages for up to 3 days or freeze them for up to 3 months. The curing agent we used means they'll be safe to eat even without cooking, but cooking enhances all those smoky flavors we've built into this recipe.
When you're ready to cook them later, simply heat them in a skillet over medium heat for 5-7 minutes, turning occasionally, until heated through. The beauty of this recipe is that you can make it ahead and have perfectly flavored sausage ready whenever you need it.
Pro Tips For Making Beef And Pork Summer Sausage
- CHILL THE MEAT FIRST: I learned this the hard way—skip it, and your sausage mix gets greasy and sloppy. Pop the ground beef and pork in the fridge for 20-30 minutes before mixing. Cold meat binds better and handles the cure more evenly, so your final texture stays firm, not mushy.
- WEIGH THE CURE: That tiny pink cure packet isn’t just guesswork. Weigh it out (about 0.25 oz per pound of meat) instead of eyeballing it—too much and your sausage tastes like a salami factory, too little and it won’t last. A kitchen scale costs $15 and saves you from second-guessing.
- DON’T OVERWORK THE MIX: After adding the cure and salt, handle the meat just until combined—maybe 30 seconds max. I used to knead it like dough, thinking more mixing = better flavor, but that breaks down the fat and turns your sausage into a greasy paste. Gentle folds are all you need.
- LET IT REST BEFORE SHAPING: Shape the sausage too soon, and it’ll ooze everywhere when you cook it. Wrap the mixed meat in plastic and refrigerate for at least 30 minutes first. The fat redistributes, the texture firms up, and your casings (or whatever mold you’re using) stay clean—no sticky messes mid-grill.
Perfect pairings for this recipe
Classic Charcuterie Board
My go-to pairing is a rustic charcuterie board with sharp cheddar slices, crusty sourdough bread, and honeycomb drizzle. The salty, tangy cheese cuts through the smoky richness of the sausage, while the bread soaks up any excess juices. I like to add pickled jalapeños for a bright, spicy kick that balances the deep flavors. 🧀
For a Southern touch, swap the cheddar for aged Gouda and add collard greens—the slight bitterness pairs beautifully with the sausage’s warmth. I also include mustard seeds and whole-grain crackers for texture contrast. This setup is perfect for game day or holiday gatherings, where the sausage becomes the star of the spread.
Beer and Mustard Pairings
A light lager like Samuel Adams Noble Pilsner is my top beer pairing—its crisp, clean finish cleanses the palate between bites. For something bolder, try a German wheat beer like Weihenstephaner Hefeweissbier, which complements the fennel and smoked paprika notes. 🍺
On the condiment front, Dijon mustard is a must—its tangy sharpness enhances the sausage’s depth. I also love spicy brown mustard for those who crave extra heat. For a sweet contrast, drizzle with honey or fig jam before serving. Pro tip: Serve the mustard in small bowls so guests can customize their bites.
Grilled or Roasted Veggies
Roasted baby potatoes tossed in rosemary and olive oil make an excellent side—their earthy flavor stands up to the sausage’s bold spices. I also grill zucchini and bell peppers until charred, then finish with a sprinkle of feta cheese and toasted pine nuts for crunch. 🥔
For a heartier meal, pair the sausage with grilled corn on the cob slathered in chipotle mayo. The smoky heat of the mayo mirrors the sausage’s flavors while adding a creamy contrast. This combo is a crowd-pleaser at backyard barbecues, especially in the summer when grilling is at its best.
Breakfast or Brunch Twist
Don’t limit sausage to dinner! Crumble leftover sausage into a skillet with scrambled eggs, sharp cheddar, and crispy bacon for a hearty breakfast. The smoky, spicy notes wake up your taste buds perfectly. I also add sautéed mushrooms for an umami boost. 🍳
For brunch, serve the sausage on toasted brioche with a fried egg and hot sauce for dipping. The buttery bread soaks up the juices, while the egg adds richness. This is a fantastic way to repurpose leftovers into a satisfying meal—no waste, all flavor!
Nutrition facts
Frequently asked questions
Can I substitute pork with chicken or turkey?
The pork-to-beef ratio is key for authentic summer sausage texture. While you could replace pork with ground chicken or turkey, the fat content will differ significantly, resulting in a drier sausage. If you must substitute, use ground lamb at the same ratio (4 oz) for closer results. The lamb's richness mimics pork better than poultry.
How do I know when the sausage is fully cooked?
Always use a meat thermometer for accuracy. The sausage is done when it reaches 160°F internally. For pan-frying, this takes about 4-5 minutes per side. Grilled versions should hit 160°F in 3-4 minutes per side. Overcooking dries out the meat, so remove it just as it reaches temperature.
What's the difference between summer sausage and regular sausage?
Summer sausage is traditionally fermented and cured—not fully cooked—while regular sausage is cooked immediately. This recipe uses a short fermentation (48 hours) with cure #1 for safety, but the final product is cooked like regular sausage. The key difference is the bold, developed flavor from fermentation that regular sausage lacks.
Can I make this without casings?
Shape the mixture into 1-inch thick patties or small logs. Wrap tightly in plastic wrap and chill for 1 hour before cooking. This method works great for grilling or pan-frying. For extra authenticity, use parchment paper instead of plastic to mimic casing texture slightly.
Why does my sausage taste bland?
Blandness usually comes from under-seasoning or over-mixing. Double-check your spice measurements—smoked paprika and fennel seed are flavor powerhouses. Also, ensure you're mixing the spices thoroughly into the meat (not just sprinkling on top). For extra depth, add 1 tsp of liquid smoke to the mixture during the binding stage.