Roasted Red Pepper and Jalapeño Summer Sausage Recipe

If you’re looking to elevate your homemade sausage game, the Roasted Red Pepper and Jalapeño Summer Sausage Recipe is an absolute must-try. This vibrant creation blends the smoky sweetness of roasted red peppers with the lively kick of pickled jalapeños, all wrapped up in tender, perfectly seasoned ground beef. The balance of bold spices and that slight tang from the jalapeños makes for a sausage bursting with character and warmth, ideal for snacking, serving on a charcuterie board, or jazzing up your favorite sandwiches. It’s truly one of those dishes that makes you feel like a kitchen hero every time you slice into it.

Ingredients You’ll Need

What makes this recipe so special is how each ingredient plays a key role in building vibrant flavors and a pleasant texture, yet the list remains refreshingly straightforward. From the juicy ground beef that forms the hearty base to the carefully chosen seasonings that pack in smoky, spicy, and aromatic notes, each component is essential and well-balanced.

• 2 pounds ground beef (80/20 preferred): The perfect ratio of fat keeps the sausage juicy and flavorful without being greasy.
• 1/2 cup roasted red peppers (finely chopped): Adds subtle sweetness and a pop of lovely red color.
• 2 tablespoons pickled jalapeños (finely chopped): Brings a piquant tang and spicy heat that livens up every bite.
• 1 tablespoon curing salt (or Prague Powder #1): Essential for safe curing and that classic summer sausage flavor.
• 1 tablespoon kosher salt: Enhances all the natural flavors without overpowering.
• 1 tablespoon cracked black pepper: Adds sharp, fragrant heat that complements the jalapeños.
• 1 tablespoon garlic powder: For savory depth without the fuss of fresh garlic.
• 1 tablespoon onion powder: Rounds out the flavor profile with a mellow sweetness.
• 1 tablespoon smoked paprika: Delivers a warm smoky note that connects beautifully with the liquid smoke.
• 1 teaspoon crushed red pepper flakes (optional): Kick it up a notch if you love extra heat.
• 1/2 teaspoon mustard seed (optional): Adds a subtle tangy crunch that’s classic in summer sausages.
• 1/2 teaspoon liquid smoke: Provides authentic smoky flavor without needing a smoker.
• 1/4 cup ice water: Helps keep the mixture moist and aids in binding the sausage.

How to Make Roasted Red Pepper and Jalapeño Summer Sausage Recipe

Step 1: Combine Ingredients

Start by placing your ground beef in a large mixing bowl, then add the finely chopped roasted red peppers and pickled jalapeños. Sprinkle in all the spices—curing salt, kosher salt, cracked black pepper, garlic powder, onion powder, smoked paprika, crushed red pepper flakes if using, and mustard seed for that extra zing. Pour in the liquid smoke and ice water last. Now comes the fun part: mix everything thoroughly by hand or with a stand mixer fitted with a paddle attachment for about 3 to 5 minutes. You want the mixture to become sticky and well combined so it binds perfectly when cooked.

Step 2: Form and Cure

Divide the sausage mixture into two equal portions. Shape each into a tight log about 2 inches thick. Wrapping these logs securely in plastic wrap ensures they keep their shape and flavor while curing. Pop the wrapped logs into the fridge and let them rest for at least 24 hours. This curing process develops the distinctive summer sausage taste and texture while allowing all those wonderful spices and peppers to meld.

Step 3: Cook Low and Slow

When your curing time is up, preheat the oven to a low 200°F (93°C). Take the sausage logs out of the plastic wrap and set them on a wire rack placed over a baking sheet—this setup lets heat circulate evenly and the drippings fall away. Bake for 3 to 4 hours until the internal temperature reaches 160°F (71°C). This slow cook is key to achieving that dense yet tender texture you expect from summer sausage.

Step 4: Cool and Store

Once the sausages come out of the oven, let them cool to room temperature completely. This resting step allows the flavors to settle and the sausage to firm up perfectly. Then, wrap tightly and refrigerate until ready to slice and serve chilled or at room temperature.

How to Serve Roasted Red Pepper and Jalapeño Summer Sausage Recipe

Garnishes

To highlight the vibrant flavors, consider simple yet complementary garnishes. Fresh herbs like parsley or cilantro add brightness, while thin slices of sharp cheddar or pepper jack cheese balance the heat wonderfully. Pickled vegetables or grainy mustard on the side can provide an extra layer of flavor and texture that pairs beautifully with the sausage’s smoky, spicy character.

Side Dishes

This sausage shines on its own, but it also makes an excellent partner to an array of side dishes. Crunchy crackers or crusty bread create a satisfying textural contrast. Try it diced into creamy pasta salads or alongside roasted potatoes and grilled veggies for a heartier meal. Its bold spices stand up well to fresh, crisp salads with citrusy dressings as well.

Creative Ways to Present

Want to impress at your next gathering? Slice the sausage thin and arrange it on a charcuterie board with assorted cheeses, nuts, olives, and fresh fruit. Alternatively, cube it and toss it into a savory breakfast scramble or a warm grain bowl. This versatile sausage also speeds up sandwich assembly—pair it with arugula, a smear of mayo, and pickled onions inside a toasted bun for an unbeatable lunch.

Make Ahead and Storage

Storing Leftovers

Since this sausage cures and cooks slowly, it keeps very well in the fridge. Store leftover slices wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh and flavorful for up to one week, making it easy to enjoy this spicy treat throughout the week without any hassle.

Freezing

If you want to save some for later, freezing works wonderfully. Wrap the sausage logs individually in plastic wrap and then foil or place them in a freezer-safe bag. Frozen properly, they maintain excellent flavor and texture for up to three months. When ready, thaw overnight in the fridge before slicing.

Reheating

This sausage is just as delicious served cold or at room temperature, but if you prefer warm, gently heat slices in a skillet over medium-low heat or in the microwave for a few seconds. Warming enhances the savory aromas without drying out the sausage, so take care to heat them just until warmed through.

FAQs

Can I use another type of meat instead of ground beef?

Absolutely! Ground pork or a blend of pork and beef works wonderfully and will give your sausage a different but delicious flavor and texture. Just keep the fat content similar to 80/20 for best results.

What if I don’t have curing salt? Can I skip it?

While curing salt adds safety and that authentic summer sausage flavor, you can omit it if you plan to consume the sausage quickly and keep it refrigerated. However, the texture and preservation won’t be quite the same, so use it with caution.

How spicy is the sausage? Can I adjust the heat?

The jalapeños and crushed red pepper flakes give a noticeable but not overwhelming kick. Feel free to adjust the amount of jalapeños or skip the red pepper flakes if you prefer milder sausage, or increase them for extra heat.

Is liquid smoke necessary?

Liquid smoke is optional but highly recommended to replicate that smoky flavor you’d get from a traditional smoker. It’s a small addition that makes a big difference when oven baking.

Can I make this sausage without an oven smoker?

Definitely! Baking at a low temperature delivers excellent results, but if you have a smoker, smoking the sausage at 180–200°F adds incredible depth and authenticity to the flavor.

Final Thoughts

The Roasted Red Pepper and Jalapeño Summer Sausage Recipe encapsulates everything that makes homemade sausage exciting—bold flavors, satisfying textures, and that personal touch you just can’t get from store-bought versions. Whether you’re feeding friends, prepping snacks for the week, or crafting the perfect charcuterie spread, this recipe invites you to celebrate the art of sausage making with warmth and creativity. Give it a try—you’ll be thrilled with every spicy, smoky slice!

Roasted Red Pepper and Jalapeño Summer Sausage Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 27 reviews

• Author: admin
• Total Time: 1 day 4 hours (including 24-hour curing time)
• Yield: 2 sausage logs, approximately 20–24 slices each 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This Roasted Red Pepper and Jalapeño Summer Sausage is a flavorful homemade cured meat perfect for charcuterie boards, sandwiches, or pasta salads. Combining ground beef with smoky paprika, tangy roasted red peppers, and a kick of pickled jalapeños, this sausage is slow baked to develop a tender, savory profile with a hint of heat. Preparing it at home ensures you can enjoy this classic American appetizer with fresh, wholesome ingredients.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds ground beef (80/20 preferred)
• 1/2 cup roasted red peppers, finely chopped
• 2 tablespoons pickled jalapeños, finely chopped
• 1/4 cup ice water

Seasonings and Curing

• 1 tablespoon curing salt (Prague Powder #1)
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon crushed red pepper flakes (optional for extra heat)
• 1/2 teaspoon mustard seed (optional)
• 1/2 teaspoon liquid smoke (for smoky flavor)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine Ingredients: In a large mixing bowl, mix the ground beef, finely chopped roasted red peppers, pickled jalapeños, curing salt, kosher salt, cracked black pepper, garlic powder, onion powder, smoked paprika, optional crushed red pepper flakes, optional mustard seed, liquid smoke, and ice water. Use your hands or a stand mixer to mix thoroughly until the mixture is sticky and evenly combined, about 3 to 5 minutes.
2. Form Sausage Logs: Divide the meat mixture into two equal portions and shape each into a tight log approximately 2 inches thick. Wrap each log securely in plastic wrap to keep its shape and prevent drying.
3. Curing Time: Refrigerate the wrapped sausage logs for at least 24 hours. This resting period allows the cure and spices to develop depth of flavor and ensure safety.
4. Preheat Oven and Prepare for Baking: Set your oven to a low temperature of 200°F (93°C). Remove the plastic wrap from the logs and place them on a wire rack situated over a baking sheet to allow even heat circulation and prevent sogginess.
5. Bake the Sausage: Bake the sausage logs in the preheated oven for 3 to 4 hours until the internal temperature reaches 160°F (71°C). This slow, low-heat cooking method gently cooks the sausage while preserving moisture.
6. Cool and Store: Remove the sausages from the oven and let them cool completely at room temperature. Once cooled, wrap them again and refrigerate. Serve sliced cold or at room temperature as desired.

Notes

• For additional smoky depth, use a smoker set at 180–200°F instead of baking the sausage logs.
• This summer sausage is excellent on charcuterie boards, in sandwiches, or diced into pasta salads.
• Store refrigerated for up to one week or freeze for up to three months to preserve freshness.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Appetizer, Snack
• Method: Baking
• Cuisine: American