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This beef and pork summer sausage recipe delivers the bold, peppery crunch of my grandmother's famous links—just like I used to make at my family's Georgia farmhouse table. The secret lies in balancing traditional curing techniques with modern efficiency, creating links that are both deeply flavorful and perfectly textured. I've perfected this recipe over years of pitmaster competitions, where judges consistently praised the crispy exterior and tender, spiced interior.
What sets this recipe apart is the careful blend of beef and pork, which creates a meaty yet tender texture, while the spice rub delivers that signature summer sausage kick without overpowering the natural flavors. We'll use a combination of curing salt and natural fermentation to develop that authentic taste, then finish with a smoking or baking method that guarantees crispy, caramelized edges. This isn't just another sausage recipe—it's a celebration of Southern craftsmanship.
The result is links that are ready to serve at gatherings, perfect for slicing thin or enjoying whole with mustard and pickles. The smoky aroma alone will draw everyone to the table, while the satisfying crunch and robust flavor make each bite unforgettable. Whether you're preparing for a family cookout or simply craving a taste of home, these sausages deliver restaurant-quality results with a homemade touch.
For those new to sausage making, don't worry—I'll guide you through every step, from proper meat selection to casing techniques and cooking methods that ensure success. The process might seem intimidating at first, but with my tested approach, you'll achieve professional results in your own kitchen. Let's get started on creating links that will become a staple at your table.
Ingredients for beef and pork summer sausage
The heart of these smoky-sweet sausages—bold flavors and perfect texture start here.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% Lean) 🥩 | 2 lbs | Coarse grind for texture |
| Ground Pork (80% Lean) 🐷 | 1 lb | Freshly ground preferred |
| Yellow Onion 🧅 | 1 whole | Medium, grated fine |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced fine |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Curing Salt (Prague #2) 🧂 | 1 ½ tbsp | Essential for fermentation |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked |
| Ground Mustard 🌿 | 1 tbsp | Dry, not prepared |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground |
| Ground Fennel Seed 🌿 | 1 tsp | Lightly toasted |
| Ground Cayenne Pepper 🔥 | ½ tsp | Adjust for heat |
| Natural Hog Casings 🪡 | 1 package | Size 22-24mm |
| Ice Water ❄️ | 2 cups | For meat mixture |
| Vegetable Oil 🫒 | 1 tbsp | For casing lubrication |
The meat blend is non-negotiable. Trader Joe's or your local butcher shop will have the right grind—80% lean beef and pork is key for that satisfying bite. Look for freshly ground meat, not pre-packaged; it makes all the difference. The casings? Natural hog casings from Butcher's Corner are my go-to, but any size 22-24mm will work. Pro tip: soak them in warm water for 30 minutes before using—keeps them flexible. For the spices, Penzeys bulk bins have the best quality, but the grocery store stuff works if it's fresh-smelling. Fennel seed is the secret—don't skip it, even if you're not a fan of licorice flavor.
No curing salt? InstantRead brand is widely available, but if you're stuck, you can make a DIY version with 77.5% salt and 22.5% potassium nitrate (sold separately). Running low on fennel? Substitute anise seed at half the amount, though it won't be identical. The mustard is crucial for binding—don't use prepared mustard, it's too wet. For heat, reduce cayenne to 1/4 tsp if you're sensitive. And if you're worried about the meat mixture being too wet, add a splash more ice water, but don't overdo it—we want it packable, not soupy.
These sausages keep beautifully. Freshly made, they'll last 4-5 days in the fridge, tightly wrapped in butcher paper. For longer storage, freeze them for up to 6 months—just thaw overnight in the fridge before cooking. I like to portion them into 12-16 inch links for easy serving. The flavor actually improves after a day or two in the fridge as the spices meld. And if you're planning a big cookout? Double the batch—they disappear fast, and everyone will ask for the recipe.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this combo—80% lean beef and pork brown so fast, you’ll barely notice the time. Just dice the onion, mince garlic, and let the meat sizzle. No fancy techniques, just raw flavor building in the pan.
- Garlic Bomb Flavor: Between us, that minced garlic and onion caramelize into something dangerously addictive. The pork keeps it juicy while the beef adds depth, and a pinch of kosher salt ties it all together. Taste the difference—it’s not subtle.
- Weeknight Workhorse: This sausage is my secret weapon for busy nights. Serve it over toast with mustard, toss it into pasta, or stuff it in a sandwich—it’s always a win. Honestly, I’ve made it for date night, game day, and lazy Sundays. No excuses.
- Budget-Friendly Leftovers: A pound of ground beef and pork stretches farther than you’d think, and it reheats like a dream. I’ll make a double batch on Sunday, freeze half, and still have lunch for the week. (Yes, even on a Tuesday night.)
Step-by-step instructions for beef and pork summer sausage
Here's how to make these smoky, crunchy sausages with a perfect texture every time.
Mix the Meat and Spices
In a large mixing bowl, combine the 2 lbs ground beef (80% lean) and 1 lb ground pork (80% lean). Add the 1 whole yellow onion that's been grated fine and the 6 cloves garlic that have been minced. This aromatic base forms the flavor foundation for your sausages.
Next, add all the dry ingredients: the 2 tbsp kosher salt, 1.5 tbsp curing salt (Prague #2), 1 tbsp ground black pepper, 1 tbsp ground mustard, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground fennel seed, and 0.5 tsp ground cayenne pepper. Mix thoroughly with your hands until everything is evenly distributed throughout the meat mixture.
Here's the thing - the curing salt is essential for fermentation and safety, so don't skip it. The spices should be well incorporated, but don't overwork the meat or it'll become tough. You're aiming for a uniform, slightly sticky mixture that holds together when pressed.
Hydrate and Chill the Meat
Gradually add the 2 cups ice water to the meat mixture while mixing continuously. The ice water helps bind everything together and keeps the temperature down during mixing. You want the mixture to be cool but not icy - around 40°F is ideal.
Once fully mixed, cover the bowl with plastic wrap and refrigerate for at least 12 hours, but preferably 24 hours. This chilling period allows the flavors to meld and the curing salt to begin working its magic. The meat will firm up slightly, making it easier to stuff into casings later.
I know it seems like a long wait, but trust me - this step makes all the difference in the final texture and flavor. The longer it chills, the better the results will be. Don't rush this process.
Prepare and Stuff the Casings
Soak the natural hog casings in cold water for 30 minutes to soften them. This makes them more pliable and easier to work with. While they're soaking, fill a large bowl with cold water and have your stuffing tube ready.
Transfer the chilled meat mixture to your stuffing tube. I like to use a sausage stuffer with a funnel attachment for this. Lubricate the tube with the 1 tbsp vegetable oil to help the meat slide through smoothly. Gently guide the casings onto the tube and begin stuffing the meat mixture.
Work slowly and steadily, applying gentle pressure to the meat mixture. The casings should fill evenly without any air pockets. If you notice any leaks or weak spots, tie off that section and start a new casing. The goal is to create links that are about 8-10 inches long for perfect bite-sized sausages.
Smoke and Cook the Sausages
Preheat your smoker to 165°F using hickory or apple wood chips. The low temperature is key for developing that authentic summer sausage texture. Hang the sausages in the smoker, leaving space between them for proper air circulation.
Smoke the sausages for 3-4 hours, maintaining the temperature between 160-170°F. You're looking for an internal temperature of 155°F. The sausages should develop a beautiful mahogany color and firm texture. Don't be tempted to rush this process - the slow smoking is what creates that perfect crunchy exterior.
Once they reach the proper temperature, remove the sausages from the smoker and let them rest for 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The sausages should have a firm, slightly springy texture when ready to serve.
Serve and Enjoy
Slice the sausages into ½-inch thick rounds and serve immediately. The texture should be firm with a slight crunch, and the flavor should be rich and complex with notes of smokiness from the spices and wood.
These homemade summer sausages are perfect for snacking, charcuterie boards, or as an appetizer. They'll keep in the refrigerator for up to 2 weeks or can be frozen for longer storage. The flavors actually improve over time, so they make great gifts too!
Pro Tips For Making Beef And Pork Summer Sausage
- Mix the Meat First: I used to toss everything into the pan together, but blending the beef and pork before cooking makes the sausage far more cohesive—no dry, crumbly bits. Just break it into chunks, mix with your hands (yes, even if you’re squeamish), and let the fat redistribute naturally.
- Sweat the Onion Low: Skip the high-heat rush—cook the onion at medium-low for 8-10 minutes until it’s translucent and just starting to caramelize. I learned this the hard way: charred bits make the sausage taste bitter, and you’ll regret it when you’re halfway through.
- Salt in Layers: Don’t dump all the kosher salt at once. Sprinkle half over the raw meat mix, then another pinch after cooking—this balances the flavor without overwhelming it. (Pro tip: If using pre-minced garlic, add it after the onion’s done sweating to avoid burning.)
- Rest Before Slicing: Let the cooked sausage sit 5 minutes under foil before cutting—this keeps it from falling apart when you serve it. I know, I know, you’re impatient, but slicing too soon turns your summer sausage into a meaty puddle. Trust the process.
Perfect pairings for this beef and pork summer sausage
Classic Southern Sides
Nothing complements these spiced sausages like creamy potato salad with a tangy vinegar dressing—just like my grandma used to make. Mix 4 cups diced Yukon Gold potatoes with ½ cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and ¼ cup finely chopped celery. Add ½ cup diced hard-boiled eggs and 2 tbsp fresh chives for brightness. Serve chilled for the perfect contrast to the smoky sausage. 🥔
Crunchy Vegetable Sticks
For a lighter option, raw vegetable platters with a smoky dip cut through the richness beautifully. Arrange carrots, cucumbers, and bell peppers in thick slices, then serve with a dip made from ½ cup Greek yogurt, 1 tbsp smoked paprika, 1 tsp honey, and a pinch of salt. The cool crunch balances the sausage's heat and texture perfectly.
Bread and Mustard Pairings
Warm cornbread or crusty sourdough is a must—dip slices into yellow mustard (I love French's Original) or spicy brown mustard for a Southern classic combo. For extra flair, brush the bread with garlic butter and toast until golden. The buttery warmth pairs beautifully with the spiced sausage's crunch. 🍞
Sweet and Tangy Contrasts
Add a refreshing pickle platter with dill pickles, bread-and-butter pickles, and pickled jalapeños for a sweet-tangy bite. The acidity cleanses the palate between each spicy sausage bite. For a sweet touch, serve with sliced apples or peaches—their natural sugars complement the smoky spices. 🍓
Drink Pairings
For beverages, iced sweet tea is a Southern staple—brew a strong batch with 4 tea bags per quart and chill. For beer lovers, a crisp lager like Stella Artois or a wheat beer balances the richness. Non-alcoholic? Try sparkling lemonade with a splash of ginger ale for effervescence. 🍹
Cheese and Charcuterie
Create a charcuterie board with sharp cheddar, gouda, and brie, alongside crackers and nuts. The cheeses add depth, while the nuts provide crunch. Add dried apricots or figs for natural sweetness that contrasts the sausage's spice. This makes for an impressive appetizer or party spread. 🧀
Nutrition facts
Frequently asked questions
Can I make these sausages without a smoker?
If you don't have a smoker, use your oven instead. Preheat to 275°F and place the sausages on a wire rack over a baking sheet. Bake for 2-2.5 hours, turning occasionally, until they reach an internal temperature of 155°F. For extra smokiness, add a few drops of liquid smoke to the meat mixture before stuffing. The oven method works perfectly for beginners and delivers great results!
How do I know when the sausages are fully cooked?
Use a meat thermometer to check the internal temperature - they're done when they reach 155°F. The sausages should also have a firm, slightly springy texture and a beautiful mahogany color. If you're unsure, slice one open - it should be fully cooked through with no pink remaining. Never rely on time alone, as cooking times can vary based on your equipment.
What's the best way to store homemade summer sausage?
For short-term storage, wrap the sausages tightly in butcher paper and store in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 6 months by wrapping each link individually in plastic wrap before placing in a freezer bag. When ready to use, thaw overnight in the fridge. The flavors actually improve as they sit in the fridge, developing deeper complexity over time!
Can I adjust the spice level?
Yes! For milder sausages, reduce the cayenne pepper to ¼ tsp or omit it entirely. If you love heat, add an extra ½ tsp of cayenne or include ½ tsp of crushed red pepper flakes. Remember that the spices will develop more heat as they sit, so start conservatively. You can always add more heat at serving by offering hot sauce or extra mustard on the side.
What if my meat mixture is too wet or too dry?
If the mixture feels too wet, add 1 tbsp more curing salt and mix well - it helps bind the moisture. For dry mixtures, add 1 tbsp ice water at a time until you reach a packable consistency. The ideal texture should be slightly sticky but hold together when pressed. Don't rush this step - proper moisture balance is key for perfect texture. If you're unsure, err on the side of slightly wetter rather than dry.