Summer sausage

Summer sausage is a traditional sausage with its roots in meat preservation techniques developed in Europe, particularly in Germany and Poland, where sausages are a fundamental part of the cuisine. Over time, this recipe reached Latin America, adapting to local ingredients and tastes. In countries such as Mexico, Colombia, and Argentina, summer sausage is known for its smoky flavor and soft texture, and in some places, it is simply called "homemade sausage" or "smoked sausage." This sausage is distinguished by its cold preparation method and its characteristic flavor thanks to the use of spices and liquid smoke, which give it a long shelf life and a delicious taste.

In Latin America, summer sausage has become popular not only as an option for home consumption but also as an artisanal product that combines tradition and innovation. Its artisanal preparation allows for the incorporation of different spices, making each version a unique culinary experience.

How to Make Summer Sausage

To prepare a delicious summer sausage, start by mixing all the ingredients: ground beef, liquid smoke, Tender Quick, garlic powder, onion powder, sage, mustard seeds, and water. Make sure to integrate each element well to achieve a homogeneous and flavorful mixture.

Then, roll the mixture in aluminum foil, forming a compact cylinder that will hold its shape during resting and baking.

Let the roll rest in the refrigerator for 24 hours. This step is essential for the flavors to meld and for the sausage to acquire its proper texture.

After resting, bake at 325 degrees for 1 hour and 30 minutes. This time ensures the sausage is fully cooked and ready to be enjoyed.

Once baked, let the sausage cool before handling it to avoid burns and to help it keep its shape.

Finally, store the sausage in the refrigerator until ready to consume. This will keep it fresh and tasty, ready to accompany your favorite dishes.