This classic summer sausage recipe yields a dense, savory stick perfect for snacking or charcuterie boards. Combining beef chuck with pork fat, the mixture is seasoned with black pepper, coriander, and nutmeg for a warm, aromatic profile. The addition of red wine enhances the depth of flavor, while saltpeter and ascorbic acid ensure proper curing and color stability. This dry-cured sausage requires patience but rewards you with a shelf-stable, protein-rich treat that holds up well to slicing. Ideal for outdoor gatherings, hiking trips, or simply enjoying with cheese and crackers. The firm texture and intense beefy taste make it a standout homemade cured meat.
Summer Sausage (Beef Stick
Description
This classic summer sausage recipe yields a dense, savory stick perfect for snacking or charcuterie boards. Combining beef chuck with pork fat, the mixture is seasoned with black pepper, coriander, and nutmeg for a warm, aromatic profile. The addition of red wine enhances the depth of flavor, while saltpeter and ascorbic acid ensure proper curing and color stability. This dry-cured sausage requires patience but rewards you with a shelf-stable, protein-rich treat that holds up well to slicing. Ideal for outdoor gatherings, hiking trips, or simply enjoying with cheese and crackers. The firm texture and intense beefy taste make it a standout homemade cured meat.Ingredients
Directions
-
Cut the beef chuck and pork into small cubes, then grind through a medium die.
-
Combine the ground meat with cubed beef and pork fats in a large mixing bowl.
-
In a separate small bowl, dissolve the salt, sugar, white pepper, crushed coriander, black peppercorns, nutmeg, ascorbic acid, and saltpeter in the red wine.
-
Pour the spice and wine mixture over the meat and mix thoroughly until all ingredients are evenly distributed.
-
Stuff the mixture into the prepared large beef casings, twisting off into individual links or long sticks.
-
Puncture the sausages lightly with a sterilized needle to release air pockets and allow even drying.
-
Hang the sausages in a curing chamber or cool, dry, well-ventilated area at 55-60F with 70-80% humidity.
-
Allow the sausages to dry and cure for 3 to 4 weeks, turning them daily to ensure even drying.
-
Check for firmness; the sausage is ready when it has lost 35-40% of its original weight and feels firm to the touch.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1702.5kcal
- % Daily Value *
- Total Fat 102.1g158%
- Saturated Fat 40.9g205%
- Cholesterol 531.2mg178%
- Sodium 490.3mg21%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 177.1g355%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure all equipment is thoroughly sanitized before use to prevent contamination during the long curing process.
Saltpeter (sodium nitrite) is crucial for preserving color and preventing botulism; do not omit it if using this curing method.
Monitor humidity levels closely. If the air is too dry, the casing may form a hard shell before the inside cures. If too humid, mold may develop excessively.
For best results, keep the meat temperature below 40F during grinding and mixing.
Once cured, summer sausage can be stored in a cool, dry place for several months, or refrigerated/frozen for longer storage.
