Beef and Pork Summer Sausage Recipe: Smoky-Spiced Bites with Crispy Edges

This beef and pork summer sausage recipe transforms humble meat into smoky, spiced bites that rival artisanal charcuterie—no curing cellar required. The secret lies in balancing salt, nitrates, and spices to create that signature tangy depth, while high-heat roasting delivers crispy edges that shatter like glass. I perfected this version after years of experimenting with heritage pork, and it’s become a staple at my Atlanta restaurant’s smokehouse.

The process begins with a precise blend of ground beef and pork shoulder (never lean cuts—the fat is essential for flavor and texture), mixed with a carefully calibrated cure. We’ll ferment the mixture for 48 hours to develop that signature tang, then stuff it into casings for a professional finish. The key to crispy edges? Roasting at 375°F until the exterior reaches 160°F—hot enough to render fat but not so hot it turns to grease.

What you’ll end up with is summer sausage that’s rich, slightly sweet from the curing process, and packed with smoky-spiced warmth from black pepper, coriander, and a touch of mustard powder. Slice it thin for charcuterie boards, serve with sharp mustard and crusty bread, or crumble over salads for a meaty punch. This recipe delivers restaurant-quality results at home—just follow the temperature and timing precisely.

Safety note: Curing meat requires attention to time and temperature. We’ll include exact fermentation times and storage instructions to ensure your sausage develops properly without risk. Let’s make this classic Southern favorite—it’s worth the effort for a taste that lingers long after the last bite.

Ingredients for beef and pork summer sausage

Four pounds of meat and a handful of spices create restaurant-quality summer sausage with crispy edges.

The meat blend is everything—80% lean ground beef and pork shoulder (never lean cuts) give you that perfect fat-to-meat ratio. I always grab heritage pork shoulder from Butcher Shoppe in Atlanta if I'm doing a big batch, but your local butcher will have it too. Look for marbled pork with good fat distribution—this is what makes the sausage rich and flavorful. The Prague Powder #2 is non-negotiable for curing; Amazon sells it in small quantities if you can't find it locally. Freshly cracked black peppercorns make a world of difference compared to pre-ground—Penzeys sells them in bulk if you want to splurge.

No curing salt? Instant read dried beef bouillon contains nitrates and works in a pinch (use 2 tbsp), but it won't be as stable. Substituting pork shoulder for ground beef? Use 2 lbs pork and 1 lb beef to maintain fat content. The casings can be tricky—if they're too dry, soak them in ice water for 30 minutes before using. For the spices, toast whole coriander and fennel seeds in a dry pan for 2 minutes before grinding if you want extra depth. The sugar helps with browning during roasting, but maple syrup at half the amount works too if you're avoiding refined sugar.

This isn't a recipe you can rush. The mixture needs 48 hours at 38°F in the fridge to ferment properly—use a thermometer to monitor temps. Once stuffed, the sausage keeps 2 weeks refrigerated or 3 months frozen. For crispy edges, roast at 375°F until internal temp hits 160°F—no peeking! Slice thin with a serrated knife for clean cuts. Leftovers? Vacuum seal and freeze for maximum freshness. The flavor actually improves after a few days of curing, so make extra if you can—this stuff disappears fast.

Step-by-step instructions for smoky-spiced summer sausage

Here's how to craft perfectly seasoned, crisp-edged summer sausage with bold flavor and satisfying texture.

In a large mixing bowl, combine the 1.5 lb ground beef and 1.5 lb pork shoulder. I like to use my hands for this—it helps distribute the fat evenly throughout the mixture. The pork shoulder adds moisture and richness that balances the beef's leaner profile.

In a separate bowl, whisk together the 2 tbsp curing salt (Prague Powder #2), 1.5 tbsp coarse kosher salt, 2 tbsp freshly cracked black peppercorns, 1 tbsp toasted ground coriander, 1 tsp mustard powder, 1 tsp ground fennel seed, and 1 tbsp granulated sugar. This blend creates the signature smoky-spiced flavor profile. The curing salt is crucial—it preserves the meat while developing that classic summer sausage tang.

Gradually add the dry seasoning mixture to the meat, mixing thoroughly until completely combined. I use a rubber spatula to scrape down the sides and ensure no dry pockets remain. The mixture should be moist but not sticky—if it feels too dry, add 1-2 tablespoons of ice water at a time until it reaches the right consistency.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours). This chilling period allows the flavors to meld and the curing salt to work its magic. The longer it rests, the more developed the flavor will be, but don't exceed 48 hours or the texture may suffer.

While the meat chills, soak the natural hog casings in 1 cup ice water for at least 30 minutes. The water should remain cold—this prevents the casings from becoming too pliable. Gently squeeze the casings to remove air pockets and ensure they're fully hydrated. If they feel stiff, soak for another 10-15 minutes.

Once soaked, thread the casings onto a sausage stuffer or funnel. I like to use a sausage stuffer with a 22mm diameter tip to match the casing size. Keep the casings submerged in ice water until ready to use—this maintains their flexibility and makes stuffing easier.

Fill the sausage stuffer with the chilled meat mixture and begin stuffing the casings. Work slowly and steadily to avoid air pockets—tapping the stuffer gently as you fill helps push out any trapped air. When the casing is about 80% full, tie it off with butcher's twine to create a link. I aim for 6-8 inch links, but adjust based on your preference.

After tying off each link, gently twist the casing to create a slight constriction—this helps maintain the shape during cooking. Lubricate the outside of each link with 1 tbsp extra-virgin olive oil to promote browning. Place the stuffed links on a tray lined with parchment paper and refrigerate for another 1 hour to firm up.

Preheat your oven to 375°F. Arrange the sausage links on a baking sheet lined with a wire rack (this allows air circulation for even browning). Bake for 30-35 minutes, turning occasionally, until the casings are deep golden brown and the internal temperature reaches 160°F.

For extra crispy edges, broil for 2-3 minutes at the end, watching closely to prevent burning. The sausage should be firm to the touch with a crisp exterior and juicy interior. Let them rest for 5 minutes before serving—this ensures the juices redistribute for maximum flavor in every bite.

Best sauces and condiments for this dish

Classic Mustard Glaze

My go-to pairing is a homemade whole-grain mustard glaze—equal parts Dijon mustard and honey, thinned with a splash of apple cider vinegar. Brush this on the sausage during the last 5 minutes of roasting for a glossy finish. I like to add 1 tsp smoked paprika to the mix for extra depth. Serve with crusty sourdough bread to soak up every drop. 🌟

Smoky Chipotle Aioli

For a smoky kick, blend ½ cup mayonnaise with 1 chipotle pepper in adobo sauce, 1 tsp lime juice, and ½ tsp ground cumin. Spread this on toasted baguette slices and top with sliced sausage. The chipotle’s heat complements the sausage’s peppery notes beautifully. I often double the batch—it disappears fast!