Ingredients:

  • 2 lbs lean ground beef (80% lean)
  • 1 lb ground pork
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp allspice
  • 1/2 tsp mustard seeds
  • 1/2 tsp smoked paprika (optional for a smoky flavor)
  • 1/4 tsp cayenne pepper (optional for heat)
  • 1/2 cup ice water
  • 1/4 cup curing salt (Prague Powder #1 or similar)
  • 1/4 cup powdered milk (optional, for texture)
  • Sausage casings (natural hog casings or collagen casings)

Instructions:

  1. In a medium bowl, combine all the seasoning ingredients (kosher salt, black pepper, white pepper, garlic powder, onion powder, allspice, mustard seeds, smoked paprika, and cayenne). Mix thoroughly.
  2. In a large mixing bowl, combine lean ground beef and ground pork. Add the combined seasoning mix and curing salt to the meat mixture.
  3. Slowly pour in the ice water while mixing everything with your hands or a spatula. Ensure the mixture is well combined, sticky, and uniform. If using powdered milk, mix it in at this stage.
  4. Rinse and prepare your casings according to package instructions. Using a sausage stuffer (or attachment for your stand mixer)
  5. Use a clean pin or sausage pricker to poke small holes in the casings. This allows steam to escape during cooking and helps prevent bursting.
  6. Preheat your oven to 170°F (77°C). Place the summer sausage on a rack in a roasting pan. Insert an instant-read thermometer into one of the sausages to monitor the internal temperature.
  7. Bake in the oven for 2 hours or until the internal temperature reaches 152°F (67°C).
  8. Once cooked, remove the sausages from the oven and allow them to cool at room temperature for about 30 minutes. Then, refrigerate overnight or until completely cooled before slicing.