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

Scale

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

Cook Mode Prevent your screen from going dark

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