We’ve always loved the bold, smoky allure of the Bearded Butcher Summer Sausage Recipe, a staple from the world of hearty American butchery. It’s perfect for backyard barbecues or quick snacks, blending rich spices with premium meats for that irresistible bite we can’t resist.
Drawing from traditional techniques, we’re excited to guide you through this easy version that captures authentic flavors without the fuss. Whether you’re a grilling newbie or a seasoned pro, this recipe promises mouthwatering results every time.
Ingredients
In our Bearded Butcher Summer Sausage Recipe, we start by selecting high-quality ingredients that blend premium meats with aromatic spices to capture that authentic, smoky flavor. This ensures every bite delivers the rich, savory taste perfect for your backyard barbecues or snacks. Below, we’ve listed the ingredients in the order they’re typically prepared and used, with specific prep notes for accuracy and ease.
- Ground beef (2 pounds, 80% lean): Choose freshly ground beef for the base; it provides the hearty texture and rich flavor we rely on for this recipe.
- Ground pork (1 pound): Use coarsely ground pork to add moisture and depth; combine it with the beef for a balanced meat blend.
- Curing salt (2 tablespoons): Essential for safety and that classic cured taste; measure precisely to prevent over-salting and ensure proper preservation.
- Black pepper (1 tablespoon, freshly ground): Add this after mixing the meats; it brings a bold, peppery kick that enhances the overall spice profile.
- Garlic powder (1 tablespoon): Incorporate next for a pungent, aromatic note; opt for powder to distribute evenly without clumping.
- Mustard seeds (1 tablespoon, whole): Whole seeds go in here for a subtle crunch and tangy flavor; toast them lightly if you want to intensify their taste.
- Liquid smoke (1 teaspoon): Drizzle this in during the seasoning step; it imparts a smoky essence without needing a smoker, making our recipe accessible for beginners.
- Dextrose or sugar (1 tablespoon): Stir this into the mix to balance flavors and aid in fermentation; use dextrose for a more authentic curing process.
- Casings (about 5 feet, natural hog casings): Prepare by soaking in warm water for 30 minutes before stuffing; they hold the sausage shape during curing and cooking.
Gather these items fresh to maintain the integrity of our Bearded Butcher Summer Sausage Recipe, ensuring your results are as flavorful and reliable as promised.
Tools and Equipment
To prepare our Bearded Butcher Summer Sausage, we need the right tools and equipment to ensure precision and safety throughout the process. Building on our ingredient selection, these items help us mix, stuff, and smoke the sausage effectively, delivering that authentic, smoky flavor every time.
Essential Tools List
We recommend gathering the following tools in advance, organized by their use in the recipe for smooth preparation:
- Large mixing bowl: Use this sturdy bowl to combine our ground beef, ground pork, and spices evenly. Opt for a stainless steel one that’s at least 5 quarts to handle the meat mixture without spills.
- Meat grinder: If we’re starting with whole cuts, this tool with a medium plate ensures the meat achieves the ideal coarse texture. Choose an electric model for efficiency if we’re making larger batches.
- Sausage stuffer: Essential for filling casings with our seasoned mixture, this device prevents air pockets and ensures uniform sausages. We prefer a manual or electric stuffer with adjustable nozzles for versatility.
- Natural or collagen casings: These provide the traditional snap and shape to the sausage. Soak natural hog casings in water beforehand to make them pliable and easy to work with.
- Digital thermometer: Accuracy is key for food safety—use this to monitor the internal temperature of the sausage, aiming for 155°F to 160°F during smoking.
- Smoker or oven: A dedicated smoker imparts that signature smoky essence, but a conventional oven with a smoking box works as a reliable alternative. Ensure it maintains consistent temperatures between 180°F and 200°F.
- Cutting board and sharp knife: These are crucial for trimming meat and slicing the finished sausage. Go for a large, non-porous board and a 10-inch chef’s knife for clean, precise cuts.
- Gloves and storage containers: Wear food-grade gloves to handle raw meat safely, and use airtight containers or a vacuum sealer to store the sausage, extending its shelf life up to 3 weeks in the fridge.
By having these tools ready, we streamline the process and achieve professional results with our Bearded Butcher Summer Sausage recipe. Always prioritize high-quality, durable equipment to make preparation enjoyable and efficient.
Instructions
We guide you through crafting our Bearded Butcher Summer Sausage with precision and ease using the ingredients and tools we’ve outlined. Follow these steps to achieve that authentic smoky flavor and tender texture perfect for your next gathering.
Prepare the Ingredients
Before we begin, gather and prep all ingredients to ensure everything is ready for seamless assembly. Start by measuring out 2 pounds of ground beef and 2 pounds of ground pork—ensure the meat is cold to maintain texture. In a small bowl, combine 2 tablespoons of curing salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 teaspoon of mustard seeds, and 1 teaspoon of coriander for that signature spice blend. If your meat isn’t pre-ground, use the meat grinder to process it fresh—aim for a medium grind to lock in juices. Chop any additional spices or herbs like 1/4 cup of diced onions if desired, and have your natural or collagen casings soaked in warm water for 30 minutes to make them pliable and easy to work with.
Mix the Meat and Seasonings
Now we blend the flavors that define our Bearded Butcher Summer Sausage. In a large mixing bowl, add the 2 pounds of ground beef and 2 pounds of ground pork then sprinkle in the curing salt, black pepper, garlic powder, mustard seeds, and coriander. Using clean gloved hands or a sturdy spoon, mix thoroughly for about 5 minutes until the seasonings are evenly distributed and the mixture feels sticky and cohesive—the aroma of spices will hint at the savory depth to come. For best results, chill the mixture in the refrigerator for 15 minutes to firm it up and enhance flavor infusion.
Stuff the Casings
With the meat mixture prepped, we move to stuffing for that perfect sausage shape. Attach the sausage stuffer to your meat grinder or use a dedicated stuffer, then slide the soaked casings onto the nozzle—leave a few inches of casing hanging off the end. Load the meat mixture into the stuffer and begin filling the casings steadily, applying even pressure to avoid air pockets; aim for 6-inch lengths for easy handling. Twist the casings at intervals to form links, and use a sharp knife to prick any air bubbles—feel the satisfying resistance as the casings fill, promising a juicy bite once smoked.
Ferment and Cure
To develop the rich flavors of our Bearded Butcher Summer Sausage, we ferment and cure for optimal taste and safety. Place the stuffed sausages on a clean cutting board and let them rest at room temperature for 1 hour to allow initial fermentation—this step encourages beneficial bacteria for tanginess. Then, transfer to the refrigerator uncovered for 24 hours to cure fully; the curing salt will work its magic, firming the texture and intensifying flavors. Monitor the process closely, as the sausages will develop a subtle sheen and deeper color, ensuring they reach the ideal state for smoking.
Smoke the Sausage
Finally, we bring out the smoky essence that makes our Bearded Butcher Summer Sausage irresistible. Preheat your smoker or oven to 180°F and use hickory or applewood chips for a mild smoke flavor. Arrange the cured sausages on the smoker racks, ensuring they’re not touching, and smoke for 3 to 4 hours until the internal temperature hits 155°F—use a digital thermometer to check accuracy. As they smoke, the kitchen will fill with an enticing woody aroma and the sausages will turn a golden-brown hue, signaling their readiness for slicing and savoring. Once done, let them cool completely before storing in airtight containers.
Make-Ahead Instructions
To streamline our Bearded Butcher Summer Sausage preparation and maximize flavor development, we recommend planning ahead. This allows us to handle time-intensive steps in advance, ensuring fresh, smoky results for your next gathering without last-minute rushes.
Preparing the Meat Mixture
We can mix the meat and spices up to 24 hours before stuffing to let flavors meld. Start by combining ground beef and ground pork in a large mixing bowl as detailed in our earlier steps. Add the curing salt, black pepper, garlic powder, and other spices, then knead thoroughly with gloved hands until the mixture is uniform and slightly sticky. Transfer this mixture to an airtight container and refrigerate it at 40°F (4°C) or below. This resting period enhances the authentic, smoky essence of the sausage, making it more tender and flavorful when we proceed to stuffing.
Stuffing and Curing in Advance
For efficiency, we can stuff the casings a day ahead and begin the curing process early. Using our recommended sausage stuffer, fill the natural or collagen casings with the prepared meat mixture, ensuring even distribution and no air pockets for optimal texture. Once stuffed, twist the casings into links and place them on a clean, lined tray. Cure the sausages in the refrigerator for 12 to 24 hours to develop rich, tangy flavors— this step is crucial for safety and taste, as it allows the curing salt to work effectively.
| Step | Time Frame | Benefits |
|---|---|---|
| Mix meat and spices | Up to 24 hours ahead | Enhances flavor integration and tenderness |
| Stuff casings | Up to 24 hours ahead | Reduces assembly time and improves curing |
| Cure sausages | 12-24 hours | Ensures food safety and deepens smoky profile |
Smoking and Storage Tips
If we want to prepare larger batches, smoke the sausages as per our step-by-step instructions, then cool them completely. Wrap the cooled sausages tightly in butcher paper or vacuum-seal them for storage in the refrigerator for up to 2 weeks or the freezer for up to 3 months. This method preserves the delicious, premium taste of our Bearded Butcher Summer Sausage, making it easy to thaw and slice for spontaneous barbecues or snacks. Always thaw in the refrigerator to maintain quality and safety.
Conclusion
We’ve loved sharing this Bearded Butcher Summer Sausage Recipe with you, as it’s a fantastic way to elevate your gatherings. It’s all about that perfect balance of flavors and ease that leaves everyone impressed.
Now it’s your turn to fire up the smoker and make memories. We’re sure this will become a staple in your recipe collection, bringing joy and great taste to every occasion.
Frequently Asked Questions
What is the Bearded Butcher Summer Sausage Recipe?
The Bearded Butcher Summer Sausage Recipe is a flavorful, easy-to-make treat perfect for barbecues and snacks. It combines premium meats like ground beef and pork with rich spices for an authentic, smoky taste. Ideal for beginners and pros, it delivers delicious results with simple steps.
What ingredients are needed for the Bearded Butcher Summer Sausage?
Key ingredients include ground beef, ground pork, curing salt, and spices like garlic, black pepper, and mustard seeds. Use fresh, high-quality meats for the best flavor. The recipe focuses on precise measurements to ensure safety and taste, making it straightforward to prepare.
What tools are required to make the Bearded Butcher Summer Sausage?
You’ll need a large mixing bowl, meat grinder, sausage stuffer, casings, digital thermometer, smoker or oven, cutting board, sharp knife, gloves, and storage containers. High-quality tools help streamline the process and achieve professional results with ease.
How do I prepare the Bearded Butcher Summer Sausage?
Start by mixing meats and spices, then stuff into casings, avoiding air pockets. Ferment and cure for flavor and safety, then smoke at recommended temperatures using wood chips for a smoky finish. The process is simple, yielding tasty sausages ready for gatherings.
Can I make the Bearded Butcher Summer Sausage ahead of time?
Yes, mix meats and spices up to 24 hours in advance to enhance flavors. Stuff casings a day ahead and cure for 12-24 hours. For larger batches, smoke and cool sausages, then store in the fridge or freezer for easy, spontaneous use.
How should I store the Bearded Butcher Summer Sausage?
After cooling, wrap sausages tightly and refrigerate for up to 2 weeks or freeze for up to 3 months. Thaw in the fridge before serving to maintain freshness and flavor, making it convenient for future barbecues or snacks.