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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
