If youāre craving a bold and vibrant flavor hit, this Roasted Red Pepper and JalapeƱo Summer Sausage Recipe is exactly what your taste buds need. Itās a deliciously smoky, slightly spicy, and hearty homemade sausage that brings together the sweetness of roasted red peppers and the fiery kick of jalapeƱos in a perfectly cured and baked log. This recipe is not only simple to make at home but also incredibly rewardingāimagine slicing into a savory sausage studded with colorful peppers that brighten up every bite. Whether youāre a seasoned charcuterie fan or just looking to impress friends at your next gathering, this sausage is sure to become a favorite.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward yet essential ingredients. Each one plays a vital role in developing the perfect balance of flavor, texture, and vibrant color that will have everyone reaching for seconds.
- 2 pounds ground beef (85% lean): The rich and sturdy base that holds everything together with the right amount of fat for moisture and flavor.
- 1 tablespoon curing salt (Prague Powder #1): Essential for safe curing and achieving that classic summer sausage tang and color.
- 2 teaspoons kosher salt: Helps amplify and balance all the seasoning flavors.
- 1 teaspoon ground black pepper: Adds a subtle heat and depth.
- 1 teaspoon garlic powder: Gives a warm and aromatic undertone that pairs beautifully with the meat.
- 1 teaspoon onion powder: Enhances savory richness and complexity.
- Ā½ teaspoon mustard seed: Offers a slight pop and tangy bite.
- Ā½ teaspoon smoked paprika: Brings smoky warmth and an inviting red hue.
- Ā½ teaspoon crushed red pepper flakes (optional): For an extra layer of spice if you like it hot.
- Ā½ cup diced roasted red peppers (patted dry): Infuses sweetness and bright color throughout the sausage.
- Ā¼ cup diced pickled jalapeƱos: The star ingredient that delivers a tangy, zesty kick.
- Ā¼ cup ice water: Keeps the meat mixture moist and helps bind everything perfectly.
How to Make Roasted Red Pepper and JalapeƱo Summer Sausage Recipe
Step 1: Combine and Season the Meat
Start by placing the ground beef into a spacious bowl. Add the curing salt, kosher salt, black pepper, garlic powder, onion powder, mustard seed, smoked paprika, and crushed red pepper flakes if youāre using them. Mixing these seasonings thoroughly into the meat is key to ensuring every bite bursts with flavor. Use your hands or a stand mixer on low speed to get everything well combined.
Step 2: Add Peppers and Water
Once your meat mixture is seasoned, fold in the diced roasted red peppers and pickled jalapeƱos. These contribute incredible texture and flavor contrast to the sausage. Pour in the ice water last, stirring continuously. This helps the ingredients meld together and makes the mixture slightly tacky, which is perfect for shaping.
Step 3: Shape and Cure
Next, form the seasoned meat into two tight logs. Wrapping them securely in plastic wrap prevents drying out during curing. Place the wrapped logs in the fridge for 12 to 24 hours to allow the flavors to fully develop and the curing process to take effect. This patience pays off with complex taste and the signature summer sausage texture.
Step 4: Bake to Perfection
When youāre ready, preheat your oven to 200Ā°F (93Ā°C). Remove the plastic wrap and position the sausage logs on a wire rack over a baking sheet. Baking them slowly over 4 to 5 hours allows the sausage to cook gently and evenly. Use a thermometer to check for an internal temperature of 160Ā°F (71Ā°C) to ensure safety and optimal texture.
Step 5: Cool and Store
After removing the sausages from the oven, let them cool completely at room temperature. Wrapping them tightly in foil or plastic wrap and refrigerating enhances their flavor and makes slicing easier. This easy finish locks in moisture and freshness for later.
How to Serve Roasted Red Pepper and JalapeƱo Summer Sausage Recipe
Garnishes
This sausage shines when paired with simple, complementary garnishes. Fresh herbs like parsley or cilantro add a burst of brightness and contrast. A drizzle of honey or whole grain mustard on the side offers a sweet or tangy balance that elevates the spicy and smoky sausage beautifully.
Side Dishes
To round out your meal, classic accompaniments like cheese, crackers, and olives create an instantly appealing charcuterie board. Pair with crusty bread or buttery biscuits for a delicious bite. Pickled veggies, especially cucumbers or carrots, introduce crunch and acidity that play well with the rich meat.
Creative Ways to Present
Why not get playful? Dice the sausage and toss it into pasta, eggs, or salads for a flavorful punch. You can also slice it thinly as a sandwich topper or stuff it inside peppers for a fun appetizer. The vibrant red and green peppers inside make every presentation pop with color and personality.
Make Ahead and Storage
Storing Leftovers
Refrigerate any unused sausage tightly wrapped in plastic or foil. It will keep well for up to a week, making it a fantastic ready-to-go snack or meal addition throughout the week.
Freezing
If you want to keep this sausage longer, freezing is a great option. Slice or keep whole logs wrapped securely in freezer-safe bags or containers. Properly stored, it can last a few months without losing texture or flavor.
Reheating
For reheating, gently warm slices in a skillet over medium heat or microwave briefly to keep the sausage moist and flavorful. Avoid high heat or long cooking times to prevent drying out this delicious creation.
FAQs
Can I use a mix of beef and pork instead of all beef?
Absolutely! Mixing ground pork with beef adds extra richness and can make the sausage a bit juicier. Just adjust the seasoning as needed to match your preferred flavor profile.
Is it possible to smoke the sausage instead of baking?
Yes, smoking instead of baking adds an amazing depth of smoky flavor and complexity. Use a smoker at a low temperature and monitor the internal temperature to reach 160Ā°F (71Ā°C) safely.
What does curing salt do in this recipe?
Curing salt is essential for preserving the sausage, preventing bacterial growth, and giving the sausage its characteristic pinkish color and tangy cured flavor that defines summer sausage.
Can I omit the jalapeƱos if I donāt like spicy food?
Definitely! You can leave out the jalapeƱos or replace them with mild roasted green peppers for sweetness without heat. The sausage will still be delicious and colorful.
How long does it take to cure the sausage before cooking?
The recommended curing time is 12 to 24 hours in the refrigerator. This resting period allows the flavors to meld and the curing process to take effect, which is essential for that authentic summer sausage taste and texture.
Final Thoughts
I cannot recommend trying this Roasted Red Pepper and JalapeƱo Summer Sausage Recipe enough if you love bold, homemade flavors. Itās satisfying to prepare and rewarding to share with family and friends. Once you taste the harmony of smoky, sweet, and spicy in every slice, youāll wonder how you ever enjoyed summer sausage any other way. Give it a go and make this your next show-stopping appetizer or snack!
Print
Roasted Red Pepper and JalapeƱo Summer Sausage Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes (plus 12-24 hours curing time)
- Yield: 2 sausage logs (approximately 12 servings) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful homemade summer sausage featuring ground beef blended with roasted red peppers and pickled jalapeƱos, cured with spices, then slow-baked to a tender, savory perfection. Perfect as an appetizer or snack.
Ingredients
Meat and Cure
- 2 pounds ground beef (85% lean)
- 1 tablespoon curing salt (such as Prague Powder #1)
- 2 teaspoons kosher salt
Spices and Flavorings
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Ā½ teaspoon mustard seed
- Ā½ teaspoon smoked paprika
- Ā½ teaspoon crushed red pepper flakes (optional)
Vegetables and Liquid
- Ā½ cup diced roasted red peppers (patted dry)
- Ā¼ cup diced pickled jalapeƱos
- Ā¼ cup ice water
Instructions
- Combine Ingredients: In a large bowl, combine ground beef, curing salt, kosher salt, black pepper, garlic powder, onion powder, mustard seed, smoked paprika, and crushed red pepper flakes if using. Mix thoroughly either by hand or with a stand mixer on low speed.
- Add Peppers and Water: Add diced roasted red peppers and pickled jalapeƱos to the meat mixture, then pour in the ice water. Continue mixing until the mixture is tacky and well combined, ensuring even distribution of ingredients.
- Shape and Cure: Shape the meat mixture into two tight sausage logs. Wrap each log securely in plastic wrap and refrigerate for 12ā24 hours to allow the curing process to enhance flavors and texture.
- Preheat Oven: Preheat your oven to 200Ā°F (93Ā°C) to achieve low-and-slow cooking for tender, evenly cooked sausage.
- Bake the Sausages: Remove the sausage logs from plastic wrap and place them on a wire rack set over a baking sheet to allow air circulation. Bake for 4ā5 hours until the internal temperature reaches 160Ā°F (71Ā°C), ensuring food safety and optimal texture.
- Cool and Store: Remove from oven and let the sausages cool completely at room temperature. Then wrap tightly in foil or plastic wrap and refrigerate. The sausages are ready to slice and enjoy or can be stored for later use.
Notes
- For a richer flavor, substitute or combine the ground beef with ground pork.
- Consider smoking the sausages instead of baking for a deeper smoky aroma.
- Store the sausage logs tightly wrapped in the refrigerator for up to one week or freeze for extended storage.
