13 Delicious Homemade Summer Sausage Recipes

Ready to spice up your summer gatherings with something truly special? Dive into our roundup of 13 Delicious Homemade Summer Sausage Recipes that promise to bring flavor, fun, and a touch of culinary adventure to your table. Whether you’re planning a backyard BBQ or looking for savory snacks to enjoy under the sun, these recipes are your ticket to a memorable summer feast. Let’s get cooking!

Spicy Homemade Summer Sausage

Whispering the essence of summer through its bold spices and hearty texture, this Spicy Homemade Summer Sausage is a testament to the joy of crafting something truly special in your own kitchen. It’s a recipe that invites you to slow down, to savor the process as much as the result.

Ingredients

• 2 lbs ground pork
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed red pepper flakes
• 1 tsp mustard seeds
• 1/2 cup cold water
• 1 tbsp liquid smoke

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork, 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp crushed red pepper flakes, and 1 tsp mustard seeds. Mix thoroughly until spices are evenly distributed.
2. Add 1/2 cup cold water and 1 tbsp liquid smoke to the mixture. Stir until the water is fully incorporated and the mixture becomes sticky.
3. Divide the mixture into two equal portions. Shape each portion into a log, approximately 2 inches in diameter.
4. Wrap each log tightly in aluminum foil, twisting the ends to secure. Tip: For a more uniform shape, roll the wrapped logs on the counter a few times.
5. Preheat your oven to 300°F. Place the wrapped logs on a baking sheet and bake for 90 minutes.
6. After baking, remove the sausages from the oven and let them cool to room temperature while still wrapped. Tip: Cooling in the wrap helps the sausages retain their moisture.
7. Once cooled, unwrap the sausages and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld. Tip: Slicing the sausage after refrigeration yields cleaner cuts.

Every bite of this Spicy Homemade Summer Sausage offers a delightful crunch from the mustard seeds, a gentle heat from the red pepper, and a deep, smoky undertone. Serve it thinly sliced on a charcuterie board, or enjoy it as a hearty addition to your favorite sandwich.

Garlic and Herb Homemade Summer Sausage

Venturing into the heart of summer, there’s something deeply satisfying about crafting your own sausage, especially when it’s infused with the robust flavors of garlic and herbs. This recipe, a labor of love, promises to fill your kitchen with aromas that speak of warmth and home.

Ingredients

• 2 lbs ground pork
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp black pepper
• 1 tsp salt
• 1/2 cup cold water
• 1 tbsp liquid smoke

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork, 1 tbsp garlic powder, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tsp black pepper, and 1 tsp salt.
2. Mix the ingredients thoroughly with your hands to ensure even distribution of the herbs and spices.
3. Gradually add 1/2 cup cold water and 1 tbsp liquid smoke to the mixture, continuing to mix until the water is fully incorporated.
4. Divide the mixture into two equal parts and shape each into a log, approximately 2 inches in diameter.
5. Wrap each log tightly in aluminum foil, twisting the ends to secure.
6. Preheat your oven to 300°F and place the sausage logs on a baking sheet.
7. Bake for 90 minutes, then remove from the oven and let cool to room temperature.
8. Once cooled, refrigerate the sausages for at least 4 hours to firm up before slicing.

Zesty and aromatic, this garlic and herb summer sausage boasts a firm yet tender texture, perfect for slicing thin and serving alongside sharp cheeses or as part of a rustic charcuterie board. Its flavors deepen after a day or two, making it a delightful make-ahead option for gatherings.

Smoked Homemade Summer Sausage

Beneath the golden hues of summer evenings, there’s something deeply satisfying about crafting your own smoked summer sausage. It’s a process that invites patience, rewarding you with flavors that store-bought versions simply can’t match.

Ingredients

• 2 lbs ground pork
• 1 lb ground beef
• 1 tbsp mustard seeds
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1 tsp curing salt
• 1/2 cup ice water
• 1 tsp liquid smoke

Instructions

1. In a large mixing bowl, combine the ground pork and beef thoroughly.
2. Add the mustard seeds, garlic powder, onion powder, black pepper, and curing salt to the meat mixture. Mix until the spices are evenly distributed.
3. Gradually pour in the ice water and liquid smoke, mixing continuously to ensure the meat absorbs the moisture evenly.
4. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld and the curing process to begin.
5. After refrigeration, shape the mixture into two logs, each about 2 inches in diameter.
6. Preheat your smoker to 225°F. Place the sausage logs on the smoker rack, ensuring they’re not touching.
7. Smoke the sausages for 4 hours, or until they reach an internal temperature of 160°F. Tip: Use a meat thermometer to check the temperature accurately.
8. Once done, remove the sausages from the smoker and let them cool at room temperature for 30 minutes. Tip: This rest period helps the juices redistribute.
9. Wrap the sausages in parchment paper and refrigerate for at least 4 hours before slicing. Tip: Chilling makes slicing easier and cleaner.

Every slice of this smoked homemade summer sausage reveals a perfect balance of smoky and savory flavors, with a texture that’s firm yet tender. Serve it alongside sharp cheeses and crusty bread for a simple, yet unforgettable summer platter.

Jalapeno and Cheese Homemade Summer Sausage

How quietly summer evenings lend themselves to the creation of something both spicy and comforting, like this Jalapeno and Cheese Homemade Summer Sausage. It’s a recipe that marries the heat of jalapenos with the creamy melt of cheese, wrapped in the satisfying chew of homemade sausage.

Ingredients

• 2 lbs ground pork
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp mustard seeds
• 1/2 cup diced jalapenos
• 1 cup shredded cheddar cheese
• 1/4 cup cold water
• 1 tsp liquid smoke

Instructions

1. In a large mixing bowl, combine the ground pork, kosher salt, black pepper, garlic powder, and mustard seeds. Mix thoroughly until the spices are evenly distributed throughout the meat.
2. Add the diced jalapenos, shredded cheddar cheese, cold water, and liquid smoke to the bowl. Mix again until all ingredients are well incorporated. Tip: For even distribution, fold the ingredients in with your hands.
3. Divide the mixture into two equal portions. On a clean surface, shape each portion into a log about 2 inches in diameter. Tip: Wetting your hands slightly can prevent the mixture from sticking.
4. Wrap each log tightly in aluminum foil, twisting the ends to secure. Place the wrapped logs in the refrigerator for 24 hours to allow the flavors to meld.
5. Preheat your oven to 225°F. Place the sausage logs on a baking sheet and bake for 6 hours. Tip: For a smokier flavor, you can also smoke the sausages at the same temperature for 4 hours.
6. Remove the sausages from the oven and let them cool to room temperature before unwrapping. Slice and serve.

Each slice reveals a perfect balance of spicy jalapeno and creamy cheese, with a texture that’s firm yet tender. Try serving it alongside crisp crackers or as a bold addition to your next charcuterie board.

Peppered Homemade Summer Sausage

Under the warm glow of the kitchen light, there’s something deeply satisfying about crafting your own summer sausage, especially when it’s peppered just right. This recipe, a blend of simplicity and patience, invites you to slow down and savor the process.

Ingredients

• 2 lbs ground pork
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp mustard seeds
• 1 tsp liquid smoke
• 1/2 cup ice water
• 1 tsp curing salt

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp mustard seeds, 1 tsp liquid smoke, and 1 tsp curing salt. Mix thoroughly until all ingredients are evenly distributed.
2. Gradually add 1/2 cup ice water to the mixture, continuing to mix until the water is fully incorporated and the mixture becomes sticky. This helps bind the sausage.
3. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld and the curing process to begin.
4. After refrigeration, shape the mixture into two logs, each about 2 inches in diameter. Wrap each log tightly in aluminum foil, twisting the ends to secure.
5. Preheat your oven to 225°F. Place the sausage logs on a baking sheet and bake for 3 hours, or until the internal temperature reaches 160°F.
6. Remove from the oven and let cool to room temperature before unwrapping. For best results, refrigerate the sausages overnight before slicing.

The texture of this peppered homemade summer sausage is firm yet tender, with a bold flavor that’s perfectly balanced by the smokiness and spice. Try serving thin slices on a charcuterie board with sharp cheeses and pickled vegetables for a delightful contrast.

Honey Mustard Homemade Summer Sausage

Today feels like the perfect day to share something close to my heart, a recipe that blends the warmth of honey with the sharpness of mustard, creating a summer sausage that’s both comforting and invigorating. The process is simple, yet the flavors are anything but, offering a delightful balance that’s perfect for these long, lazy days.

Ingredients

• 2 lbs ground pork
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp curing salt
• 1/4 cup cold water

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork, 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp curing salt. Mix until all ingredients are evenly distributed.
2. Gradually add 1/4 cup cold water to the mixture, stirring continuously to ensure the water is fully incorporated without making the mixture too wet.
3. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld and the curing process to begin.
4. After refrigeration, shape the mixture into two logs, each about 2 inches in diameter. Wrap each log tightly in aluminum foil, twisting the ends to secure.
5. Preheat your oven to 225°F. Place the sausage logs on a baking sheet and bake for 3 hours, or until the internal temperature reaches 160°F.
6. Remove the sausages from the oven and let them cool to room temperature before unwrapping. For best results, refrigerate the sausages overnight before slicing.

Biting into this honey mustard homemade summer sausage reveals a texture that’s perfectly firm yet tender, with a flavor profile that dances between sweet and tangy. Serve it thinly sliced on a charcuterie board, or enjoy it as a hearty addition to your favorite sandwich for a touch of summer any time of year.

Maple Glazed Homemade Summer Sausage

Zestfully embracing the warmth of summer evenings, there’s something deeply satisfying about crafting your own maple glazed homemade summer sausage. The process, though simple, unfolds like a quiet meditation, blending the rich, smoky flavors with a touch of sweetness that dances on the palate.

Ingredients

– 2 lbs ground pork
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp mustard seeds
– 1/4 cup pure maple syrup
– 1 tbsp apple cider vinegar
– 1/2 cup cold water

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp mustard seeds until evenly distributed.
2. Gradually mix in 1/4 cup pure maple syrup and 1 tbsp apple cider vinegar, ensuring the mixture remains cohesive.
3. Slowly add 1/2 cup cold water to the mixture, kneading gently until the water is fully incorporated and the mixture becomes slightly sticky.
4. Divide the mixture into two equal portions and shape each into a log approximately 2 inches in diameter.
5. Preheat your oven to 300°F and prepare a baking sheet by lining it with parchment paper.
6. Place the sausage logs on the prepared baking sheet, leaving ample space between them for even cooking.
7. Bake in the preheated oven for 90 minutes, or until the internal temperature reaches 160°F on a meat thermometer.
8. Allow the sausages to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
9. Once cooled, wrap each sausage tightly in plastic wrap and refrigerate for at least 4 hours before slicing.
10. For serving, slice the sausage thinly and enjoy as part of a charcuterie board or as a hearty addition to your favorite sandwich.
Remarkably tender with a perfect balance of sweet and savory, this maple glazed homemade summer sausage offers a delightful contrast of textures. Its glossy sheen and rich flavor profile make it a standout addition to any summer gathering, inviting guests to savor each bite slowly.

BBQ Flavored Homemade Summer Sausage

Today, as the sun dips below the horizon, painting the sky in hues of orange and pink, I find myself drawn to the comforting process of making something truly special—a BBQ flavored homemade summer sausage that carries the essence of summer in every bite.

Ingredients

• 2 lbs ground pork
• 1 tbsp salt
• 2 tsp black pepper
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 cup cold water
• 1 tbsp liquid smoke

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork, 1 tbsp salt, 2 tsp black pepper, 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Mix thoroughly until all spices are evenly distributed.
2. Add 1/2 cup cold water and 1 tbsp liquid smoke to the mixture. Stir until the water is fully incorporated and the mixture becomes sticky.
3. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
4. Preheat your smoker to 225°F. While the smoker heats, shape the sausage mixture into two logs, each about 2 inches in diameter.
5. Place the sausage logs on the smoker rack. Smoke for 4 hours, or until the internal temperature reaches 160°F, using a meat thermometer to check.
6. Remove the sausages from the smoker and let them cool to room temperature before slicing.

Lusciously smoky with a hint of sweetness, this BBQ flavored summer sausage is perfect for slicing thin and serving on a charcuterie board or enjoying as a hearty snack on its own. The texture is firm yet tender, making it a versatile addition to any summer gathering.

Apple Cinnamon Homemade Summer Sausage

Nestled in the heart of summer, when the air is thick with the scent of ripe apples and the warmth of cinnamon, there’s something deeply comforting about creating a dish that blends these flavors into something unexpectedly savory. This Apple Cinnamon Homemade Summer Sausage is a testament to the joy of experimenting with familiar tastes in new forms.

Ingredients

• 2 lbs ground pork
• 1 cup finely chopped apple
• 2 tbsp brown sugar
• 1 tbsp ground cinnamon
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup cold water

Instructions

1. In a large mixing bowl, combine the ground pork, chopped apple, brown sugar, cinnamon, salt, black pepper, nutmeg, and cloves. Mix thoroughly until all ingredients are evenly distributed.
2. Gradually add the cold water to the mixture, continuing to mix until the water is fully incorporated and the mixture becomes slightly sticky.
3. Divide the mixture into two equal portions. Shape each portion into a log, approximately 2 inches in diameter.
4. Preheat your oven to 300°F. Place the sausage logs on a baking sheet lined with parchment paper, ensuring they are not touching.
5. Bake for 90 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
6. Remove from the oven and let cool at room temperature for 10 minutes before transferring to the refrigerator to chill for at least 2 hours.

Let this sausage be a surprise at your next gathering, with its sweet and spicy notes playing off the rich, meaty base. The texture is firm yet yielding, perfect for slicing thin and serving alongside sharp cheeses or as part of a charcuterie board that celebrates the season.

Chili Lime Homemade Summer Sausage

Kneading the dough for this chili lime homemade summer sausage, I’m reminded of the quiet mornings spent in my grandmother’s kitchen, where the air was always thick with the promise of something delicious. This recipe, with its vibrant flavors and comforting texture, is a nod to those cherished moments, offering a taste of summer that’s both bold and soothing.

Ingredients

• 2 lbs ground pork
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup lime juice
• 1 tbsp salt
• 1/2 cup cold water
• 1 tsp liquid smoke

Instructions

1. In a large mixing bowl, combine the ground pork, chili powder, ground cumin, garlic powder, and onion powder. Mix thoroughly until the spices are evenly distributed throughout the meat.
2. Add the lime juice, salt, cold water, and liquid smoke to the mixture. Continue to mix until the ingredients are fully incorporated and the meat becomes slightly sticky, which helps the sausage hold together during cooking.
3. Divide the mixture into two equal portions. Shape each portion into a log, approximately 2 inches in diameter, and wrap tightly in plastic wrap. Twist the ends of the plastic wrap to secure the shape.
4. Refrigerate the wrapped sausage logs for at least 4 hours, or overnight, to allow the flavors to meld and the texture to firm up.
5. Preheat your oven to 300°F. Unwrap the sausage logs and place them on a baking sheet lined with parchment paper, leaving space between each for even cooking.
6. Bake for 90 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer. For a more pronounced smoky flavor, you can finish the sausages on a grill for a few minutes after baking.
7. Allow the sausages to cool for at least 10 minutes before slicing. This resting period helps the juices redistribute, ensuring a moist and flavorful bite.

Juxtaposed against the crispness of a fresh salad or the softness of a warm tortilla, this chili lime homemade summer sausage brings a zesty kick that’s perfectly balanced by its rich, meaty depth. The lime’s acidity cuts through the fat, leaving a clean, bright finish that invites another bite.

Rosemary and Thyme Homemade Summer Sausage

How quietly the summer evenings pass, with the scent of rosemary and thyme lingering in the air, promising the simple pleasure of homemade summer sausage. This recipe, a blend of earthy herbs and rich flavors, is a testament to the joy of slow cooking and the beauty of sharing.

Ingredients

• 2 lbs ground pork
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp curing salt
• 1/2 cup cold water

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork with 1 tbsp kosher salt, 2 tsp black pepper, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp curing salt. Mix thoroughly until all ingredients are evenly distributed.
2. Gradually add 1/2 cup cold water to the mixture, stirring continuously to ensure the water is fully incorporated and the mixture becomes slightly sticky.
3. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld and the curing process to begin.
4. Preheat your oven to 225°F and line a baking sheet with parchment paper.
5. Shape the sausage mixture into two logs, each about 2 inches in diameter, and place them on the prepared baking sheet.
6. Bake in the preheated oven for 4 hours, or until the internal temperature reaches 160°F on a meat thermometer.
7. Remove from the oven and let cool to room temperature before slicing. For best results, wrap the sausages in cheesecloth and hang them in a cool, dry place for 24 hours to dry slightly.

Rich in flavor with a tender yet firm texture, this rosemary and thyme homemade summer sausage is perfect for slicing thin and serving with sharp cheeses or as part of a rustic charcuterie board. The herbs lend a fragrant aroma that complements the savory depth of the pork beautifully.

Bourbon Infused Homemade Summer Sausage

Falling into the rhythm of summer evenings calls for something special, something that carries the warmth of the season in every bite. This bourbon-infused homemade summer sausage is just that—a slow-crafted delight that marries the deep, oaky notes of bourbon with the rich, savory flavors of traditional summer sausage.

Ingredients

• 2 lbs ground pork
• 1 lb ground beef
• 1/4 cup bourbon
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp mustard seeds
• 1 tsp garlic powder
• 1/2 tsp curing salt
• 1/4 cup cold water

Instructions

1. In a large mixing bowl, combine 2 lbs ground pork and 1 lb ground beef until evenly mixed.
2. Add 1/4 cup bourbon, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tsp mustard seeds, 1 tsp garlic powder, and 1/2 tsp curing salt to the meat mixture. Mix thoroughly to ensure even distribution of spices.
3. Gradually incorporate 1/4 cup cold water into the mixture to help bind the ingredients together, mixing until the meat becomes slightly sticky.
4. Divide the mixture into two equal parts and shape each into a log, approximately 2 inches in diameter.
5. Wrap each log tightly in plastic wrap, then in aluminum foil, twisting the ends to secure.
6. Refrigerate the wrapped logs for 24 hours to allow the flavors to meld and the curing process to begin.
7. Preheat your oven to 225°F and prepare a baking sheet with a wire rack.
8. Unwrap the logs and place them on the wire rack, leaving space between them for air circulation.
9. Bake for 4 hours, or until the internal temperature reaches 160°F, using a meat thermometer to check.
10. Remove from the oven and let cool to room temperature before slicing.

Zesty and robust, this sausage boasts a perfect balance of smokiness and spice, with the bourbon adding a subtle complexity. Serve it thinly sliced on a charcuterie board, or enjoy it as a hearty addition to your favorite sandwiches.

Classic Homemade Summer Sausage

Venturing into the heart of summer, there’s something deeply comforting about crafting your own summer sausage. The process, though simple, feels like a tender nod to tradition, a way to slow down and savor the season’s bounty.

Ingredients

• 2 lbs ground beef
• 1 lb ground pork
• 2 tsp mustard seeds
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup cold water
• 1 tbsp liquid smoke

Instructions

1. In a large mixing bowl, combine 2 lbs ground beef and 1 lb ground pork thoroughly.
2. Add 2 tsp mustard seeds, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 1 tbsp kosher salt, and 1 tsp black pepper to the meat mixture. Mix well to ensure even distribution of spices.
3. Gradually incorporate 1/2 cup cold water and 1 tbsp liquid smoke into the mixture, kneading until the meat becomes sticky and holds together.
4. Divide the mixture into two equal portions and shape each into a log, approximately 2 inches in diameter.
5. Wrap each log tightly in aluminum foil, twisting the ends to secure.
6. Preheat your oven to 225°F and place the sausage logs on a baking sheet.
7. Bake for 4 hours, then remove from the oven and let cool to room temperature.
8. Once cooled, refrigerate the sausages for at least 8 hours to firm up before slicing.

Rich and smoky, this summer sausage boasts a firm yet tender texture that’s perfect for slicing thin. Serve it alongside sharp cheeses and crisp crackers for a simple, satisfying snack that celebrates the essence of summer.

Conclusion

Brimming with flavor and variety, our roundup of 13 Delicious Homemade Summer Sausage Recipes is your ticket to summer cooking success. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to spark your culinary creativity. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the article to your Pinterest board for easy access all season long!