We’ve always loved the bold, smoky charm of summer sausage, and our Garlic Summer Sausage Recipe takes it up a notch with aromatic garlic notes that awaken the senses. Perfect for backyard barbecues or quick snacks it’s a timeless favorite rooted in American traditions.
This easy twist on a classic lets us capture summer’s essence in every bite. With simple ingredients and straightforward steps we’ll guide you to create a flavorful treat that’s sure to impress friends and family.
Ingredients
In our Garlic Summer Sausage Recipe, we select high-quality ingredients that blend seamlessly to deliver bold, aromatic flavors perfect for summer gatherings. Below, we list the ingredients in the order they are typically used, with prep specifics noted for accuracy and ease.
- Ground beef (2 pounds, 80% lean): We recommend using freshly ground beef for the base, ensuring it’s chilled to maintain texture during mixing.
- Ground pork (1 pound): Choose fatty pork to add moisture; grind it coarsely if preparing from scratch for better integration with other elements.
- Garlic cloves (6 cloves, minced): Fresh garlic is key to our recipe’s signature punch; mince finely for even distribution and optimal flavor release.
- Kosher salt (2 tablespoons): This enhances the curing process; measure precisely to balance the sausage’s savory profile.
- Black pepper (1 tablespoon, freshly ground): Add right after the garlic for a spicy kick; freshly ground ensures maximum aroma.
- Curing salt (1 teaspoon): Use specifically for food safety in fermented meats; mix in next to prevent bacterial growth.
- Brown sugar (2 tablespoons): Incorporates sweetness to offset garlic’s intensity; dissolve slightly before adding for uniform blending.
- Mustard seeds (1 tablespoon, crushed): These provide a subtle crunch; crush just before use to release their tangy notes.
- Liquid smoke (1 teaspoon): For a smoky essence without actual smoking; stir in last for our easy, indoor-friendly version.
Equipment Needed
We find that the right equipment is key to effortlessly crafting our Garlic Summer Sausage, building on the ingredients we’ve prepared to ensure precise and safe preparation.
Essential Tools
To make our Garlic Summer Sausage recipe successful, these must-have tools help us handle the grinding, mixing, and cooking processes efficiently:
- A meat grinder for finely grinding the chilled ground beef and fatty ground pork to achieve the perfect texture.
- A large mixing bowl to thoroughly combine ingredients like minced garlic cloves and spices.
- Sausage casings or molds to shape the mixture into logs, ensuring even cooking.
- A smoker or oven for imparting that authentic smoky flavor while reaching the ideal internal temperature.
- A digital thermometer to monitor food safety, guaranteeing the sausage reaches at least 160°F for optimal results.
Optional Tools
- A stand mixer with a paddle attachment for effortlessly blending seasonings and meats, saving us time during mixing.
- A sausage stuffer for creating uniform shapes and sizes, which makes for more appealing presentation.
- A food processor as an alternative for quick garlic mincing or additional grinding if we lack a dedicated meat grinder.
Instructions
We guide you through crafting our flavorful Garlic Summer Sausage with straightforward steps that build on the ingredients and tools we’ve outlined. Let’s transform those fresh components into a smoky, aromatic delight perfect for summer gatherings.
Prepare the Ingredients
First, we ensure all elements are ready for optimal flavor infusion. Gather the 2 pounds of chilled ground beef and 1 pound of fatty ground pork from your fridge to keep them cold for better texture. Mince the 6 garlic cloves finely to release their pungent essence that will elevate the sausage’s aroma.
Next, measure out the dry ingredients precisely: 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, 1 teaspoon of curing salt, 2 tablespoons of brown sugar, and 1 tablespoon of crushed mustard seeds. In a small bowl, combine the curing salt, kosher salt, and brown sugar to blend their flavors evenly. Add 1 teaspoon of liquid smoke to this mix for that authentic smoky undertone. Pro tip: Chilling the meat and spices beforehand helps maintain the mixture’s integrity and prevents bacterial growth.
Mix the Sausage
We combine the prepared ingredients to create a cohesive, seasoned blend. In a large mixing bowl, add the chilled ground beef and fatty ground pork then sprinkle in the minced garlic and the dry spice mixture including the salts, pepper, brown sugar, mustard seeds, and liquid smoke.
Using your hands or a stand mixer on low speed, knead the mixture thoroughly for about 5 minutes until it’s uniform and slightly sticky. We aim for a texture where the garlic summer sausage base feels cohesive yet not overworked—imagine the garlic’s bold aroma mingling with the meats’ richness to promise a savory bite that will tantalize your taste buds.
Stuff and Shape
With the mixture ready, we move to forming the sausages for that classic shape and structure. If using sausage casings, soak them in warm water for 10 minutes to soften then slide them onto a sausage stuffer.
Load the meat mixture into the stuffer and carefully fill the casings, twisting every 6 inches to create links while avoiding air pockets for even cooking. Alternatively, shape the mixture into logs about 2 inches in diameter and 6 inches long using your hands or molds. As you work, notice the garlic summer sausage taking form with its enticing garlic scent promising a crisp exterior and juicy interior once cooked.
Cook the Sausage
Finally, we cook the sausages to achieve a perfectly smoked flavor and safe internal temperature. Preheat your smoker to 225°F or your oven to 300°F, placing the sausages on racks for even air circulation.
Smoke or bake for 2 to 3 hours, flipping halfway through, until the internal temperature reaches 160°F as measured by a digital thermometer—this ensures food safety and locks in the garlic’s aromatic essence for a mouthwatering result. Once done, let the sausages rest for 10 minutes to allow juices to settle, enhancing their tender, flavorful profile.
Make-Ahead Instructions
To make our Garlic Summer Sausage even more convenient for summer gatherings, we can prepare it ahead of time while preserving its bold garlic flavors and tender texture. This approach allows us to focus on enjoying the moment rather than last-minute prep. Let’s break down the steps to ensure your sausage stays fresh, aromatic, and ready to impress.
Preparing the Mixture in Advance
We start right after mixing the chilled ground beef, fatty ground pork, and minced garlic with the spices—as detailed in our previous instructions. This step locks in the pungent garlic essence and cohesive blend.
- Combine ingredients early: In a large mixing bowl, thoroughly blend the 2 pounds of chilled ground beef, 1 pound of fatty ground pork, 6 minced garlic cloves, 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, 1 teaspoon of curing salt, 2 tablespoons of brown sugar, 1 tablespoon of crushed mustard seeds, and 1 teaspoon of liquid smoke. This mixture develops deeper flavors when rested.
- Shape for storage: Divide the mixture into logs or stuff into casings as outlined earlier. Ensure each piece is uniform for even cooking later, enhancing the sausage’s juicy, smoky profile.
Storing and Freezing Options
For optimal make-ahead strategy, we recommend refrigerating or freezing the shaped sausage to maintain food safety and flavor integrity. Here’s how to handle storage based on your timeline:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Wrap the shaped logs tightly in plastic wrap or place in an airtight container. This keeps the garlic’s aromatic oils fresh and prevents drying, ensuring a tender bite when cooked. |
| Freezing | Up to 3 months | For longer storage, freeze the logs on a baking sheet first to avoid sticking, then transfer to freezer-safe bags. Thaw in the refrigerator overnight to preserve the sausage’s moist, flavorful interior. |
Thawing and Finishing the Sausage
When you’re ready to enjoy our Garlic Summer Sausage, we thaw and cook it to achieve that perfect, smoky finish. This final step revives the dish’s enticing garlic aroma and ensures it’s safe for serving.
- Thaw safely: Transfer the frozen sausage from the freezer to the refrigerator for at least 24 hours. This gradual process maintains the meat’s succulent texture and prevents any loss of the garlic’s pungent appeal.
- Cook to perfection: Once thawed, follow the original smoking or oven instructions—smoke at 225°F until the internal temperature reaches 160°F. The result is a mouthwatering treat with a crispy exterior and juicy, garlic-infused center, ideal for casual snacking or gatherings.
Conclusion
We’ve crafted this Garlic Summer Sausage Recipe to bring bold flavors to your summer events
and everyday snacking. It’s a simple way to elevate your gatherings with that perfect garlic kick.
Our tips ensure it’s safe easy and delicious so you’ll enjoy every bite. Give it a try and make it a staple in your kitchen arsenal.
Frequently Asked Questions
What is Garlic Summer Sausage?
Garlic Summer Sausage is a flavorful twist on the classic American summer sausage, infused with aromatic garlic for enhanced taste. It’s perfect for summer gatherings, casual snacking, and impressing guests, using simple ingredients to create a tender, smoky treat that ties into traditional U.S. culinary roots.
What ingredients are needed for Garlic Summer Sausage?
You’ll need 2 pounds of chilled ground beef, 1 pound of fatty ground pork, 6 minced garlic cloves, 2 tablespoons of kosher salt, 1 tablespoon of black pepper, 1 teaspoon of curing salt, 2 tablespoons of brown sugar, 1 tablespoon of crushed mustard seeds, and 1 teaspoon of liquid smoke. These high-quality items ensure bold flavors and food safety.
What equipment is required to make Garlic Summer Sausage?
Essential tools include a meat grinder for texture, a large mixing bowl for combining ingredients, sausage casings or molds for shaping, a smoker or oven for cooking, and a digital thermometer for safety. Optional items like a stand mixer or sausage stuffer can make preparation easier and more efficient.
How do I prepare Garlic Summer Sausage?
Start by mixing chilled ground beef, pork, minced garlic, and spices in a bowl. Stuff the mixture into casings or shape into logs, then smoke or bake until it reaches a safe internal temperature. This process infuses the sausage with garlic’s aroma, resulting in a tender, flavorful product ready for snacking.
Can I make Garlic Summer Sausage ahead of time?
Yes, prepare the mixture in advance by combining ingredients and shaping into logs for storage. This allows for easy make-ahead convenience, preserving flavors for summer events. Store in the fridge for up to 3 days or freeze for up to 3 months, then thaw and cook for a fresh, juicy result.
How should I store Garlic Summer Sausage?
Refrigerate freshly made sausage for up to 3 days or freeze for up to 3 months to maintain its tender texture and bold flavors. Thaw in the fridge before cooking, and use a digital thermometer to ensure it reaches a safe internal temperature for the best taste and safety.
Is Garlic Summer Sausage safe to eat?
Yes, when prepared correctly with curing salt and cooked to the proper internal temperature using a digital thermometer, it’s safe. The recipe emphasizes food safety through ingredients like curing salt and liquid smoke, making it ideal for casual enjoyment at gatherings.