This recipe for mildly flavored summer sausage is incredibly simple and produces delicious results. When paired with crackers and cheese, this ground beef dish, which also contains mustard seed, garlic powder, black pepper, and liquid smoke flavoring, is a tasty snack.
ingredients:
- 2 pounds of ground beef (80% lean)
- 1 pound of ground pork
- 1/4 cup of cold water
- 2 tablespoons of Prague powder #1 (curing salt)
- 2 tablespoons of kosher salt
- 2 tablespoons of granulated sugar
- 2 tablespoons of mustard seeds
- 1 tablespoon of cracked black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of paprika
- 1/2 teaspoon of ground coriander
- Natural hog casings for stuffing
- In a large mixing bowl, combine the ground beef, ground pork, water, Prague powder #1, kosher salt, sugar, mustard seeds, black pepper, garlic powder, onion powder, paprika, and ground coriander. Mix thoroughly until all the ingredients are well incorporated.
- Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least 2 hours or overnight. This allows the flavors to meld together.
- Meanwhile, prepare your sausage casings by soaking them in warm water according to the package instructions. Rinse the casings thoroughly to remove any excess salt.
- Attach a sausage stuffer to a meat grinder or use a dedicated sausage stuffer. Load the sausage mixture into the stuffer and begin filling the casings, making sure to leave a bit of space between each sausage link.
- Once all the sausages are stuffed, twist them into desired lengths and prick any air bubbles using a sterilized pin or needle.
- Prepare your smoker by preheating it to 175°F (80°C). Place the sausages on the smoker racks, leaving enough space between them for the smoke to circulate.
- Smoke the sausages for approximately 4-6 hours, or until they reach an internal temperature of 160°F (71°C). Use a meat thermometer to ensure proper cooking.
- Once smoked, remove the sausages from the smoker and let them cool