Roasted Red Pepper and Jalapeño Summer Sausage Recipe
If you’ve ever wanted to impress your friends with a homemade, flavorful treat, this Roasted Red Pepper and Jalapeño Summer Sausage Recipe will be your new go-to. It’s the perfect blend of smoky, spicy, and savory notes wrapped into one irresistibly juicy sausage that’s ideal for any gathering or a cozy night in. The roasted red peppers add a naturally sweet and vibrant kick while the jalapeños bring that signature heat, creating a balance that dances on your taste buds. Whether you slice it thin for a charcuterie board or pack it for a picnic, this sausage is all about celebrating bold flavors made simply at home.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one is a small star player in creating the perfect texture and unforgettable taste. Using quality ground beef provides a juicy, tender base that holds all those spicy and smoky flavors together with just the right bite.
- 2 pounds ground beef (85% lean): Offers the perfect fat ratio for juicy, flavorful sausage without excess grease.
- 1/2 cup diced roasted red peppers (drained): Adds sweetness and a beautiful pop of color.
- 2 tablespoons finely chopped pickled jalapeños: Brings the essential heat and tanginess.
- 1 tablespoon mustard seeds: Gives a subtle crunch and a mild mustardy warmth.
- 1 tablespoon curing salt or Morton® Tender Quick® (optional): Helps preserve and add depth if you plan on curing the sausage.
- 1 teaspoon garlic powder: Infuses a savory base note that ties all the spices together.
- 1 teaspoon onion powder: Adds a gentle sweetness and complexity.
- 1 teaspoon smoked paprika: Brings smoky warmth that makes this sausage so crave-worthy.
- 1/2 teaspoon black pepper: Offers a slight bite and peppery edge.
- 1/2 teaspoon crushed red pepper flakes (optional): For those who want an extra punch of heat.
- 1 tablespoon liquid smoke: Provides authentic smoky flavor without needing a grill or smoker.
- 1/2 cup ice water: Keeps the mixture moist and helps bind everything evenly.
How to Make Roasted Red Pepper and Jalapeño Summer Sausage Recipe
Step 1: Mix the Ingredients
Start by combining all your ingredients in a large bowl. Whether you use your hands or a stand mixer, mix the ground beef, roasted red peppers, jalapeños, spices, and curing salt (if using) until the mixture is sticky and well blended. This step is key because that sticky texture signifies the proteins are binding perfectly, which helps your sausage hold its shape and get that classic texture.
Step 2: Incorporate the Liquid Smoke and Ice Water
Next, add the liquid smoke and ice water to the mix. Continue mixing until everything is incorporated smoothly. The ice water helps keep the mixture moist and tender, while the liquid smoke infuses that deep, irresistible smoky flavor that really makes this sausage stand apart.
Step 3: Shape the Sausage
Divide your seasoned meat mixture into two or three equal parts. Shape each into compact, tight logs, making sure there are no air pockets. Wrapping them tightly in plastic wrap or foil ensures they’ll keep their shape during cooking and curing.
Step 4: Optional Curing Period
If you’re using curing salt and want to go the traditional route, pop the wrapped logs in the fridge for 24 to 48 hours. This curing time develops deeper flavors and preserves the sausage, turning it into something you can savor over time.
Step 5: Bake Low and Slow
Preheat your oven to 200°F (95°C). Take the sausage logs out of their wrapping and place them on a wire rack over a baking sheet for even air circulation. Bake for anywhere from 4 to 5 hours until the internal temperature hits 160°F (71°C). Low and slow cooking is vital for achieving the perfect texture and juiciness.
Step 6: Cool and Store
Once fully cooked, let the sausages cool completely at room temperature before wrapping them back up and refrigerating. This cooling step is important to set the sausage structure and ensures easier slicing when ready to enjoy.
How to Serve Roasted Red Pepper and Jalapeño Summer Sausage Recipe
Garnishes
To elevate your Roasted Red Pepper and Jalapeño Summer Sausage Recipe, try fresh herbs like parsley or chives sprinkled on top for a pop of freshness and color. Tiny pickled veggies or a drizzle of honey mustard can also add beautiful complexity as garnish.
Side Dishes
This sausage pairs wonderfully with classic accompaniments such as sharp cheddar cheese, crusty bread, or fresh crackers. Roasted nuts and marinated olives make for delightful side snacks that balance the smoky, spicy flavors perfectly.
Creative Ways to Present
Don’t be afraid to get creative! Slice the sausage thin and layer it with creamy cheeses and sweet spreads to build an impressive charcuterie board. You can also dice it and toss into pasta salads, or even cube it for easy-to-eat party skewers with cherry tomatoes and pickle slices.
Make Ahead and Storage
Storing Leftovers
Wrap leftover sausage tightly in plastic wrap or place it in an airtight container, then refrigerate. Properly stored, it will keep fresh for up to one week, making it an excellent make-ahead snack or meal add-on.
Freezing
If you want to keep this sausage longer, freezing is a great option. Slice or keep whole logs wrapped well in freezer-safe packaging. Frozen sausage will maintain quality for up to three months. Thaw slowly in the fridge before reheating or serving cold.
Reheating
Reheat gently in the oven at a low temperature or briefly in a skillet to avoid drying out. You can also enjoy slices cold or at room temperature, especially when served alongside cheeses and crackers. The versatility means you can enjoy this sausage how you like it best.
FAQs
Can I use other meats besides beef?
Absolutely! While this recipe shines with ground beef, you can experiment with pork or a beef-pork blend for slightly different flavor and texture profiles. Just adjust the fat content to keep the sausage juicy.
What if I don’t have curing salt?
You can skip the curing salt for a fresh sausage version. Just be sure to cook the sausage thoroughly and consume it within a few days. The curing salt mainly helps with preservation and traditional flavor.
How spicy is this sausage?
The heat level depends on how many jalapeños and crushed red pepper flakes you add. You can easily adjust the spice to suit your taste, from mellow to fiery.
Can I grill this sausage instead of baking?
Grilling is possible but more challenging since you want to cook it low and slow inside to ensure even temperature. Baking at a low temperature is more foolproof, but if grilling, use indirect heat and monitor carefully.
What’s the best way to slice the sausage?
For a clean cut and presentation, chill the sausage completely to firm up before slicing thinly against the grain. This helps keep perfect slices without crumbling.
Final Thoughts
This Roasted Red Pepper and Jalapeño Summer Sausage Recipe is a true labor of love that yields incredible, crowd-pleasing flavor every time. Whether you’re a seasoned sausage maker or trying it for the first time, the combination of smoky, spicy, and sweet notes will quickly make this recipe a cherished staple in your kitchen. Dive in and enjoy the thrilling adventure of crafting your own delicious sausage masterpiece!
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Roasted Red Pepper and Jalapeño Summer Sausage Recipe
- Total Time: 4 hours 20 minutes (plus 24–48 hours chilling if curing)
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Roasted Red Pepper and Jalapeño Summer Sausage is a flavorful homemade beef sausage perfect for slicing and serving on charcuterie boards or as a savory appetizer. Combining ground beef with sweet roasted red peppers, spicy jalapeños, and smoky paprika creates a deliciously complex taste balanced by mustard seeds and liquid smoke. The sausage is baked low and slow to achieve the perfect texture and flavor.
Ingredients
Main Ingredients
- 2 pounds ground beef (85% lean)
- 1/2 cup diced roasted red peppers (drained)
- 2 tablespoons finely chopped pickled jalapeños
- 1 tablespoon mustard seeds
- 1 tablespoon curing salt or Morton® Tender Quick® (if preserving)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon liquid smoke
- 1/2 cup ice water
Instructions
- Combine Ingredients: In a large bowl, mix ground beef, roasted red peppers, jalapeños, mustard seeds, garlic powder, onion powder, smoked paprika, black pepper, crushed red pepper flakes (if using), and curing salt (if using for preserving). Use your hands or a stand mixer to blend until the mixture is sticky and well combined.
- Add Liquids and Mix: Incorporate liquid smoke and ice water into the meat mixture, continuing to mix thoroughly until everything is fully integrated.
- Shape Sausage Logs: Divide the mixture into two or three equal portions and shape each into a tight, compact sausage log. Wrap each log tightly in plastic wrap or foil.
- Cure (Optional): If using curing salt and making traditional summer sausage, refrigerate the wrapped logs for 24 to 48 hours to allow curing and flavor development.
- Preheat Oven: Set your oven to a low temperature of 200°F (95°C) to prepare for slow baking.
- Bake the Sausage: Remove wrapping and place each sausage log on a wire rack set over a baking sheet. Bake for 4 to 5 hours, or until the internal temperature reaches 160°F (71°C), ensuring safe cooking while retaining moisture.
- Cool and Store: Allow the baked sausage to cool completely at room temperature. Once cooled, wrap tightly and refrigerate until ready to serve.
Notes
- Adjust the quantity of jalapeños and red pepper flakes to make the sausage more or less spicy.
- For a deeper smoky flavor, increase the amount of liquid smoke slightly.
- Serve the sausage sliced alongside crackers, cheese, or as part of a gourmet charcuterie board.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Baking
- Cuisine: American
