summer sausage recipe

Prepare the Meat:
Begin by grinding the beef and pork shoulder together in a meat grinder. Make sure both meats are cold to ensure a better texture and consistency.
Mix the Spices:
In a separate bowl, combine the salt, pepper, garlic powder, paprika, mustard seeds, and sugar. Stir well to combine.
Add Cure:
Sprinkle the Cure #1 evenly over the meat mixture, ensuring it's thoroughly distributed.
Mix Meat and Spices:
Add the spice mix to the ground meat and knead it with your hands or use a stand mixer with a paddle attachment to thoroughly combine the spices into the meat. This step ensures the flavor is evenly distributed.
Stuff the Sausages:
Prepare your sausage casings by soaking them in warm water for about 30 minutes. Stuff the sausage mixture into the casings, making sure there are no air pockets. Tie off the ends securely with butcher twine.
Rest:
Let the sausage sit in the refrigerator for 6 hours or overnight to allow the flavors to meld.
Cook the Sausage:
Preheat your smoker or oven. If using a smoker, smoke the sausages at 180°F (82°C) for 4–6 hours, or until they reach an internal temperature of 160°F (71°C). If using an oven, bake at 200°F (93°C) for 3–4 hours until cooked through.
Cool and Serve:
Once the sausage has reached the proper temperature, remove it from the heat and allow it to cool before slicing and serving.