23+ Flavorful Summer Sausage Recipes for Every Taste

Summer is the perfect time for outdoor gatherings, and nothing says “BBQ” or “picnic” like a delicious slice of homemade summer sausage.

Whether you’re grilling for friends, assembling a charcuterie board, or simply indulging in a savory snack, summer sausage is a crowd-pleasing favorite that’s as versatile as it is flavorful.

The best part? You don’t need to settle for just one flavor.

From classic recipes to bold, adventurous twists, you can create summer sausage that fits every palate.

In this blog, we’ll explore over 23+ unique summer sausage recipes that bring together fresh ingredients, savory spices, and different meats to make every bite a memorable experience.

Get ready to take your summer sausage game to the next level!

23+ Flavorful Summer Sausage Recipes for Every Taste

With these 23+ summer sausage recipes, you now have an arsenal of flavors to keep your summer picnics, BBQs, and gatherings exciting and mouthwatering.

From the sweet and tangy to the smoky and spicy, there’s a summer sausage recipe for every taste bud and occasion.

Whether you’re a fan of classic flavors or looking for something new to try, these recipes are guaranteed to impress your friends and family.

So, fire up that smoker or preheat your oven, and let’s get crafting some delicious sausages that will make this summer one to remember.

Don’t forget to experiment with different spices and ingredients, and feel free to customize the recipes to suit your preferences.

Classic Hickory-Smoked Summer Sausage

This traditional summer sausage recipe delivers a smoky, savory flavor that’s perfect for slicing and serving at any summer gathering.

With a robust blend of spices and a hickory-infused finish, it’s a reliable favorite for charcuterie boards or sandwiches.

Ingredients:

• 5 lbs ground beef (80/20)
• 1 cup non-fat dry milk powder
• 1/2 cup water
• 2 tbsp Morton Tender Quick or curing salt
• 2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp mustard seed
• 1 tsp crushed red pepper flakes (optional)
• 1 tsp liquid smoke (hickory flavor)

Instructions:

1. In a large mixing bowl, combine the ground beef, dry milk powder, water, and all seasonings. Mix thoroughly until well blended.
2. Cover and refrigerate for 24 hours to allow the flavors to develop.
3. After curing, shape the meat into two or three firm logs, approximately 2 inches in diameter.
4. Preheat your smoker to 180°F (or oven if not using a smoker).
5. Place the sausage logs on racks and smoke for 4–5 hours, or until the internal temperature reaches 160°F.
6. Allow to cool at room temperature for 1 hour, then refrigerate.

This classic hickory-smoked summer sausage is bursting with rich, smoky notes and firm texture.

Slice it thin for sandwiches, cube it for snack platters, or simply enjoy it with cheese and crackers. It’s a homemade favorite that never goes out of style.

Jalapeño Cheddar Summer Sausage

This zesty twist on summer sausage brings a punch of heat and melty cheddar goodness to the table.

A perfect combination of spice and creaminess, it’s a standout for game nights, BBQs, or anytime you want a bold, flavorful bite.

Ingredients:

• 5 lbs ground pork or beef (or mix)
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, finely chopped (seeds removed for milder heat)
• 1 tbsp curing salt or Morton Tender Quick
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1/2 cup ice water

Instructions:

1. Mix the meat, jalapeños, cheddar cheese, and all seasonings in a large bowl.
2. Slowly add ice water and mix until the mixture becomes tacky.
3. Cover and refrigerate the mixture for at least 24 hours.
4. Shape into logs or stuff into casings if desired.
5. Smoke or bake at 200°F until internal temperature hits 160°F (typically 4–5 hours).
6. Let cool at room temperature, then refrigerate overnight for best flavor.

Spicy, cheesy, and irresistibly savory, this Jalapeño Cheddar Summer Sausage is a showstopper.

The creaminess of the cheese balances the jalapeño heat, making it a favorite among those who love a little kick in their sausage.

Cranberry Maple Summer Sausage

For a touch of sweetness and a hint of tart, this cranberry maple summer sausage offers a unique twist.

The maple syrup and dried cranberries add a delicate contrast to the seasoned meat, making it an ideal snack for holiday spreads or summer picnics.

Ingredients:

• 5 lbs ground venison or beef
• 1/2 cup pure maple syrup
• 1 cup dried cranberries, chopped
• 1/2 cup powdered milk
• 1 tbsp curing salt or Tender Quick
• 1 tsp ground coriander
• 1 tsp mustard powder
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup cold water

Instructions:

1. Combine all ingredients in a large bowl and mix thoroughly until the meat mixture is sticky and well combined.
2. Cover and let rest in the fridge for 24 hours.
3. Form into tight sausage logs or stuff into fibrous casings.
4. Cook in a smoker or oven at 180–200°F for 4–6 hours until internal temp reaches 160°F.
5. Cool completely before slicing and storing in the fridge.

Sweet, savory, and subtly spiced, this Cranberry Maple Summer Sausage is a delicious departure from the ordinary.

The tangy cranberries and maple syrup elevate the flavor to a gourmet level, making it a lovely addition to charcuterie boards or brunch buffets.

Garlic and Herb Summer Sausage

This garlic and herb summer sausage brings a fragrant, savory punch with a blend of aromatic herbs and a strong garlic presence.

Perfect for garlic lovers, this sausage pairs beautifully with crusty bread, sharp cheese, or roasted vegetables.

Ingredients:

• 5 lbs ground beef or pork
• 2 tbsp garlic powder (or 5–6 fresh cloves, minced)
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp black pepper
• 1/2 cup non-fat dry milk powder
• 1 tbsp curing salt or Tender Quick
• 1/2 cup cold water

Instructions:

1. Combine all ingredients in a large bowl and mix until sticky and fully incorporated.
2. Cover and refrigerate the mixture for 24–48 hours.
3. Form into sausage logs or stuff into casings.
4. Bake or smoke at 180°F until the internal temperature reaches 160°F (around 4–5 hours).
5. Let cool completely before refrigerating or vacuum-sealing.

Rich in herbaceous aroma and loaded with bold garlic flavor, this sausage is ideal for those who appreciate classic, rustic seasonings.

It’s hearty, satisfying, and adds depth to any charcuterie or lunch spread.

Peppercorn and Bourbon Summer Sausage

This gourmet-inspired summer sausage combines the smoky depth of bourbon with the sharp bite of black peppercorns for a complex and robust flavor.

It’s an elevated twist that brings a touch of elegance to your homemade meats.

Ingredients:

• 5 lbs ground beef
• 1 tbsp whole black peppercorns, lightly crushed
• 2 tbsp cracked black pepper
• 2 tbsp bourbon whiskey
• 1 tbsp brown sugar
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. Mix all ingredients in a large bowl until the mixture becomes sticky and well blended.
2. Refrigerate for 24 hours to cure and deepen the flavors.
3. Shape into logs or stuff into casings.
4. Smoke or bake at 180°F until internal temp hits 160°F, about 4–6 hours.
5. Cool fully before slicing and storing.

Bold, refined, and incredibly satisfying, this Peppercorn and Bourbon Summer Sausage is the perfect addition to cocktail hour or an upscale snack board.

The bourbon adds a whisper of sweetness and smoke, balancing the spice of the pepper.

Mediterranean-Inspired Summer Sausage

Inspired by flavors of the Mediterranean coast, this sausage infuses sun-dried tomatoes, olives, and fennel for a truly unique taste.

It’s light yet flavorful, perfect for warm-weather snacking or served alongside grilled vegetables and cheeses.

Ingredients:

• 5 lbs ground lamb or beef
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
• 1/2 cup chopped Kalamata olives
• 1 tsp ground fennel seed
• 1 tbsp dried basil
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tbsp curing salt or Tender Quick
• 1/2 cup non-fat dry milk
• 1/2 cup cold water

Instructions:

1. Combine all ingredients in a bowl, mixing until fully integrated and sticky.
2. Refrigerate for 24–48 hours to allow the flavors to develop.
3. Form into logs or stuff into casings.
4. Cook in a smoker or oven at 180°F for 4–5 hours, until the internal temp reaches 160°F.
5. Let cool, then refrigerate overnight for optimal texture and flavor.

This Mediterranean-Inspired Summer Sausage is bursting with bold and sunny flavors.

The tangy tomatoes and briny olives bring a refreshing twist that pairs well with soft cheeses, crackers, and chilled white wine—ideal for summer soirées.

Smoky Chipotle Summer Sausage

If you like bold, smoky heat with a touch of complexity, this chipotle-infused summer sausage is for you.

With layers of smokiness and a subtle kick from chipotle peppers, this one’s perfect for spice lovers and BBQ enthusiasts alike.

Ingredients:

• 5 lbs ground beef or pork
• 2 chipotle peppers in adobo sauce, finely minced
• 1 tbsp adobo sauce (from the pepper can)
• 1 tbsp curing salt or Tender Quick
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. In a large bowl, mix together all ingredients until the meat becomes sticky and well combined.
2. Cover and refrigerate for 24–48 hours to allow the spices to develop.
3. Shape into sausage logs or stuff into casings.
4. Smoke or bake at 180°F for 4–6 hours, or until internal temperature reaches 160°F.
5. Let cool before refrigerating or freezing.

This smoky chipotle sausage is robust and layered, with a deep, lingering heat.

Serve it with sharp cheddar, pickled onions, or even alongside grilled corn for a southwestern flair.

Beer & Onion Summer Sausage

A hearty, pub-style sausage with the rich flavor of beer and sweet caramelized onions—this recipe delivers rustic comfort with every bite.

It’s a fantastic companion to pretzels, mustard, and a cold pint.

Ingredients:

• 5 lbs ground beef or pork
• 1/2 cup finely caramelized onions
• 1/2 cup dark beer (like porter or stout)
• 1 tbsp brown sugar
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp ground mustard
• 1/2 cup non-fat dry milk powder

Instructions:

1. Mix all ingredients thoroughly in a large bowl, ensuring even distribution.
2. Cover and refrigerate for 24 hours to let flavors blend.
3. Form into logs or stuff into casings.
4. Bake or smoke at 180°F for 4–6 hours, until the sausage reaches an internal temp of 160°F.
5. Cool completely before storing.

This beer and onion sausage is savory and slightly sweet with rich undertones of roasted malt and umami.

It’s a tailgate and picnic essential that tastes like a backyard cookout in every slice.

Pineapple Teriyaki Summer Sausage

This tropical-inspired sausage offers a sweet and savory balance with hints of soy, pineapple, and ginger.

It’s a lighter, tangier take on traditional summer sausage, perfect for warm days and exotic platters.

Ingredients:

• 5 lbs ground pork or chicken
• 1/2 cup crushed pineapple (drained)
• 1/4 cup teriyaki sauce
• 1 tbsp soy sauce
• 1 tbsp curing salt or Tender Quick
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp white pepper
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. In a large bowl, combine all ingredients and mix until well blended and sticky.
2. Refrigerate for 24 hours to allow the flavors to absorb.
3. Shape into sausage logs or stuff into casings.
4. Bake or smoke at 180°F until internal temp reaches 160°F (approx. 4–5 hours).
5. Let cool, then refrigerate before slicing.

Bright, flavorful, and a little unexpected, this Pineapple Teriyaki Summer Sausage brings a fun twist to your snack spread.

Serve it with sweet chili sauce, toasted sesame crackers, or fresh fruit for a tropical charcuterie vibe.

Applewood Maple Bacon Summer Sausage

This sweet and smoky sausage combines the rich flavor of bacon with the comforting sweetness of maple syrup and a kiss of applewood smoke.

It’s indulgent, bold, and perfect for breakfast boards or savory snacking.

Ingredients:

• 4 lbs ground pork
• 1 lb finely chopped cooked bacon
• 1/4 cup pure maple syrup
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp ground nutmeg
• 1 tsp liquid smoke (applewood flavor)
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. Combine all ingredients in a large mixing bowl and mix until fully incorporated and tacky.
2. Cover and refrigerate for 24 hours.
3. Shape into logs or stuff into casings.
4. Bake or smoke at 180°F for 4–5 hours, until the internal temperature hits 160°F.
5. Cool to room temp, then refrigerate.

With the savory crunch of bacon and subtle maple sweetness, this sausage hits all the right notes.

It’s perfect alongside eggs in the morning, or sliced thin and served with sharp cheddar and crackers.

Curry-Spiced Summer Sausage

This bold and exotic take on summer sausage infuses warm curry spices and a touch of sweetness for a complex, vibrant flavor.

It’s ideal for adventurous eaters looking to try something far from the ordinary.

Ingredients:

• 5 lbs ground beef or lamb
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp chili powder (optional for heat)
• 1 tbsp honey or brown sugar
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. In a large bowl, mix all ingredients until the meat is well blended and sticky.
2. Refrigerate for 24 hours to let the spices soak in.
3. Form into logs or stuff into casings.
4. Bake or smoke at 180°F for 4–6 hours, or until internal temp reaches 160°F.
5. Cool completely before slicing and storing.

Fragrant and packed with layers of spice, this curry-inspired sausage is excellent paired with naan, chutney, or even grilled veggies.

It’s a flavorful surprise on any platter.

Blue Cheese & Walnut Summer Sausage

A gourmet-style sausage that delivers a rich, tangy, and slightly earthy flavor thanks to creamy blue cheese and crunchy walnuts.

This one’s meant for slow savoring and pairs beautifully with wine or dark ales.

Ingredients:

• 5 lbs ground beef
• 1/2 cup crumbled blue cheese
• 1/2 cup finely chopped toasted walnuts
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp cracked black pepper
• 1/2 tsp dried thyme
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. Mix all ingredients thoroughly in a large bowl until fully combined and sticky.
2. Cover and refrigerate for 24 hours.
3. Form into logs or stuff into casings.
4. Bake or smoke at 180°F for 4–5 hours, until the sausage reaches 160°F internally.
5. Let cool, then chill in the fridge for best slicing texture.

This Blue Cheese & Walnut Summer Sausage is a rich, upscale twist perfect for cheese boards, wine tastings, or an evening by the fire.

Its creamy, nutty flavor brings a touch of sophistication to your sausage lineup.

Sun-Dried Tomato & Basil Summer Sausage

Bringing together the rich tang of sun-dried tomatoes and the fragrant essence of basil, this sausage has an Italian flair that pairs perfectly with fresh mozzarella, olives, or crusty bread.

It’s a Mediterranean dream in sausage form.

Ingredients:

• 5 lbs ground pork or beef
• 1/2 cup sun-dried tomatoes (packed in oil, finely chopped)
• 2 tbsp dried basil or 1/4 cup fresh basil, finely chopped
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. Combine all ingredients in a large bowl and mix thoroughly until tacky.
2. Cover and refrigerate for 24 hours.
3. Form into sausage logs or stuff into casings.
4. Smoke or bake at 180°F for 4–5 hours, until the internal temperature reaches 160°F.
5. Cool and refrigerate before slicing.

This sausage is bright, aromatic, and layered with Mediterranean flavor.

It makes an elegant addition to antipasto platters or a standout sandwich ingredient.

Cajun-Style Summer Sausage

Bold and spicy with deep Southern roots, this Cajun-inspired summer sausage is packed with punchy seasoning and rich, smoky depth.

It’s perfect for those who like their sausage with a little kick.

Ingredients:

• 5 lbs ground beef or pork
• 1 tbsp Cajun seasoning blend
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp curing salt or Tender Quick
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. Combine all ingredients in a large bowl and mix until sticky and uniform.
2. Refrigerate for 24 hours to allow flavors to intensify.
3. Shape into logs or stuff into casings.
4. Smoke or bake at 180°F for 4–6 hours, until internal temp reaches 160°F.
5. Let cool fully before storing.

With its fiery blend of spices and smoky aroma, this sausage is bold and unforgettable.

Serve it with pickles, mustard, or even dirty rice for a true Louisiana vibe.

Sweet & Spicy Honey Mustard Summer Sausage

For those who enjoy the play between sweet and heat, this sausage delivers with honey, mustard, and a touch of chili.

It’s crowd-pleasing and great for snacking, sandwiches, or picnics.

Ingredients:

• 5 lbs ground pork or beef
• 3 tbsp yellow mustard
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp ground mustard seed
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. Mix all ingredients in a large bowl until well combined and tacky.
2. Cover and cure in the refrigerator for 24 hours.
3. Shape into firm logs or stuff into casings.
4. Bake or smoke at 180°F until internal temp reaches 160°F (4–5 hours).
5. Cool at room temp, then chill in the fridge.

This Sweet & Spicy Honey Mustard sausage balances heat and sweetness beautifully.

It’s fun, flavorful, and perfect for parties, road trips, or snacking with a cold drink in hand.

Sriracha Lime Summer Sausage

For those who love bold heat with a zesty twist, this Sriracha Lime Summer Sausage is the perfect fusion of spicy, tangy, and savory.

The tanginess of lime and the kick of Sriracha will have your taste buds dancing.

Ingredients:

• 5 lbs ground pork or beef
• 2 tbsp Sriracha sauce
• Zest of 2 limes
• 2 tbsp lime juice
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp curing salt or Tender Quick
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. Mix all ingredients thoroughly in a large bowl until the meat becomes sticky.
2. Cover and refrigerate for 24 hours to let the flavors meld.
3. Shape into sausage logs or stuff into casings.
4. Smoke or bake at 180°F for 4–5 hours, until internal temperature reaches 160°F.
5. Cool completely before refrigerating.

This Sriracha Lime Summer Sausage is both refreshing and fiery, making it an ideal snack for those who love a bit of heat with their savory treats.

It’s excellent for picnics, BBQs, or served with a cold beer.

Roasted Garlic & Mushroom Summer Sausage

This earthy, savory sausage combines the deep flavors of roasted garlic and earthy mushrooms, making it perfect for those who enjoy a more umami-rich sausage.

It pairs wonderfully with cheeses and a glass of red wine.

Ingredients:

• 5 lbs ground beef or pork
• 1 cup roasted garlic (about 10 cloves, finely mashed)
• 1 cup chopped fresh mushrooms (button, cremini, or shiitake)
• 1 tbsp curing salt or Tender Quick
• 1 tbsp onion powder
• 1 tsp ground thyme
• 1 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. Sauté the mushrooms until soft, then set aside to cool.
2. In a large bowl, mix the ground meat, roasted garlic, mushrooms, and all other ingredients until fully combined.
3. Refrigerate for 24 hours to allow the flavors to meld.
4. Shape into sausage logs or stuff into casings.
5. Bake or smoke at 180°F for 4–5 hours, until the internal temperature reaches 160°F.
6. Let cool completely before refrigerating.

Rich and full of savory flavors, this Roasted Garlic & Mushroom Summer Sausage is perfect for gourmet snacking or as an accompaniment to a rich cheese platter.

Its depth of flavor makes it a favorite among those who appreciate earthy, umami-rich tastes.

Sweet Chili Pineapple Summer Sausage

Sweet and spicy, this tropical-inspired sausage combines the sweetness of pineapple with the heat of chili flakes, creating a perfect balance of bold flavors.

It’s a great choice for those looking for something sweet, spicy, and exciting.

Ingredients:

• 5 lbs ground pork or beef
• 1/2 cup crushed pineapple (drained)
• 2 tbsp sweet chili sauce
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp ginger powder
• 1/2 cup cold water
• 1/2 cup non-fat dry milk powder

Instructions:

1. Combine all ingredients in a large bowl, mixing until well incorporated and sticky.
2. Refrigerate the mixture for 24 hours to allow the flavors to develop.
3. Shape into logs or stuff into casings.
4. Smoke or bake at 180°F for 4–5 hours, until the internal temperature reaches 160°F.
5. Let cool before slicing and refrigerating.

The combination of sweet pineapple and spicy chili makes this Sweet Chili Pineapple Summer Sausage a flavorful and unexpected delight.

It’s perfect for summer gatherings, paired with a cold drink, or added to a tropical-inspired platter.

Apple & Cinnamon Summer Sausage

This sausage combines the sweetness of apples with the warmth of cinnamon, creating a comforting and slightly sweet profile.

It’s perfect for autumn gatherings or for those who enjoy a sweeter sausage option.

Ingredients:

• 5 lbs ground pork
• 1/2 cup finely diced apples (peeled and cored)
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 cup brown sugar
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. In a large bowl, combine the ground pork with diced apples, cinnamon, nutmeg, garlic powder, black pepper, and brown sugar.
2. Add the curing salt and non-fat dry milk powder, and mix until the mixture becomes tacky.
3. Refrigerate for 24–48 hours to allow the flavors to marry.
4. Shape into logs or stuff into casings.
5. Bake or smoke at 180°F for 4–5 hours, or until the internal temperature reaches 160°F.
6. Let cool completely before refrigerating.

The sweet apple and aromatic cinnamon bring a unique and comforting flavor to this sausage, making it perfect for charcuterie boards, as a breakfast sausage, or served alongside roasted vegetables.

Truffle & Rosemary Summer Sausage

For a more sophisticated flavor profile, this truffle and rosemary sausage is rich, fragrant, and ideal for those who love gourmet ingredients.

The earthy truffle and fragrant rosemary complement each other beautifully.

Ingredients:

• 5 lbs ground beef or pork
• 2 tbsp truffle oil or truffle salt
• 2 tbsp fresh rosemary (finely chopped)
• 1 tbsp curing salt or Tender Quick
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. Mix all ingredients in a large bowl until the sausage mixture is sticky and evenly combined.
2. Refrigerate for 24 hours to let the flavors meld.
3. Shape into sausage logs or stuff into casings.
4. Bake or smoke at 180°F for 4–6 hours, or until the internal temperature reaches 160°F.
5. Cool completely before refrigerating.

This luxurious Truffle & Rosemary Summer Sausage is perfect for gourmet cheese boards, served with fine wines, or as an elegant snack at dinner parties.

Its depth of flavor and aromatic appeal make it an unforgettable treat.

Cranberry & Orange Summer Sausage

This festive sausage combines the tartness of cranberries with the bright, citrusy zing of orange.

It’s perfect for holiday gatherings or anyone who loves a sweet-tangy sausage with a refreshing twist.

Ingredients:

• 5 lbs ground pork
• 1/2 cup dried cranberries (chopped)
• Zest of 1 orange
• 2 tbsp orange juice
• 1 tbsp curing salt or Tender Quick
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp black pepper
• 1/2 cup non-fat dry milk powder
• 1/2 cup cold water

Instructions:

1. Combine all ingredients in a large bowl and mix until sticky and well incorporated.
2. Refrigerate for 24–48 hours to let the flavors develop.
3. Shape into sausage logs or stuff into casings.
4. Bake or smoke at 180°F for 4–5 hours, until the internal temperature reaches 160°F.
5. Allow to cool before slicing and refrigerating.

The combination of cranberries and orange makes this sausage vibrant and tangy, perfect for holiday meals or served as a festive appetizer.

The warmth of ginger and cinnamon provides an extra layer of flavor that complements the sweetness of the fruit.