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Chef John's Summer Sausage
Chef John's Summer Sausage
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
3495 minutes
Create speedy, savory summer sausage for immediate picnic pleasure - no lengthy curing or smoking required!
Ingredients:
  • 0.25 cup diced celery
  • 2 pounds freshly ground beef (85% lean)
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons whole mustard seeds
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons kosher salt (such as Diamond Crystal®)
  • 3 pinches cayenne pepper
  • 0.25 teaspoon pink curing salt (such as Instacure™ #1)
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon cold water
Instructions:
  • Crush celery into delicious pieces using a mortar and pestle, then mix with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar to the bowl. Use your hands to blend everything together until well incorporated.
  • Place the meat on a large piece of parchment paper. Shape it into a 4-inch-thick log using damp hands. Roll it up in the parchment paper, firmly compressing it. Twist the ends tightly to seal. Refrigerate the log on a paper towel-lined baking sheet for 24 hours.
  • Heat your oven to 275 degrees F (135 degrees C).
  • Trim parchment paper ends and uncover meat. Combine liquid smoke with water and generously coat meat. Roll meat in the paper, then in aluminum foil, seal tightly, and twist ends in opposite directions.
  • Prepare the baking sheet with a wire rack and position the sealed meat on top. Create 5 or 6 holes along the bottom to allow excess moisture to drain.
  • Roast in the oven until the internal temperature hits 150°F (66°C), approximately 1 1/2 hours.
  • Allow the sausage to cool in the pan until reaching room temperature for at least 30 minutes. Give the ends a tighter twist, then refrigerate for at least 8 hours, preferably overnight.
  • Slice sausage in half, generously coat with freshly ground black pepper, and refrigerate on a crinkled foil-lined plate for 24 hours to develop flavors.

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