summer sausage recipe
The Best summer sausage recipe
I love this recipe because it’s so adaptable. You can make it ahead and reheat it easily, which is great for meal prep when life gets busy. My husband and I often make a big batch on Sunday and have it ready for lunch during the week—no last-minute scrambling. The kids love that it’s flavorful but not too heavy, and it’s something they’ll actually eat when they’re picky about their meals. Plus, summer sausage is packed with protein and good fats, which keeps us full longer and helps with energy. It’s not just good for the body—it’s good for the soul, too. Whether you’re grilling it outside, cooking it indoors, or even making a quick sandwich, it’s a dish that feels like a little treat. And honestly? There’s nothing better than that first bite of something homemade, especially when it’s something your kids will actually enjoy. It’s the kind of recipe that makes you feel proud, not just for the food, but for the effort behind it.
Summer Spiced Sausage with Herb Butter
A fresh, zesty sausage recipe infused with summer herbs and spices, perfect for grilling or baking. Lightly seasoned with a tangy herb butter for a delightful twist.
🥘Ingredients
- 2 lbs ground pork or chicken
- 1 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- ½ cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- Salt to taste
- Fresh mozzarella balls
- Cherry tomatoes, halved
- Sliced bell peppers
- Red onion, thinly sliced
- Balsamic glaze
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix ground meat, breadcrumbs, egg, and all dough ingredients in a large bowl until well combined. -
2
Form the mixture into 1-inch sausage links and place them in a sausage casing. Secure with twine or a sausage stuffer. Alternatively, roll into balls and flatten slightly. -
3
Place sausage links on a baking sheet lined with parchment paper. Bake for 20-25 minutes until cooked through (165°F internal temp). Let cool slightly. -
4
While sausages cook, mix softened butter with garlic, parsley, dill, thyme, lemon zest, and salt to form the herb butter. -
5
Spread herb butter over cooked sausages or serve on the side. Arrange mozzarella, tomatoes, bell peppers, and red onion on a platter. Drizzle with balsamic glaze before serving.
🔧Equipment
- Mixing bowl
- Food processor or hands
- Measuring cups and spoons
- Sausage casings (or a sausage maker)
- Grill or baking sheet
- Mixing spoon
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, marinate sausages in olive oil, lemon juice, and herbs for 30 minutes before cooking.
- Substitute chicken for pork if preferred.
- Use a mix of fresh and dried herbs for convenience.
- Serve with grilled zucchini or a side salad for a complete meal.
Storage: Store cooked sausages in an airtight container in the fridge for up to 5 days. Reheat gently in the oven or microwave before serving.
Watch Video Of How Summer Spiced Sausage with Herb Butter Works
❓ Frequently Asked Questions About Summer Spiced Sausage with Herb Butter
What is the best way to store leftover summer sausage for later use?
Leftover summer sausage can be stored in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze it in a single layer on a tray first (to prevent freezing together), then transfer to a freezer bag or container. Frozen summer sausage lasts for up to 3 months. Always reheat in a pan or microwave until steaming hot to maintain texture and flavor.
Can I make summer sausage without a meat grinder?
Yes! You can use a food processor or hand mixer to finely chop the meat. For extra texture, pulse the meat in short bursts until it resembles coarse crumbles. If grinding isn’t an option, ensure the meat is finely minced to mimic the traditional grind. A meat chopper (like a meat tenderizer) can also work well for a smoother result.
What spices and herbs are essential for authentic summer sausage flavor?
The classic summer sausage blend includes:
– Garlic (fresh or powdered)
– Onion powder (or finely diced fresh onion)
– Black pepper
– Dried mustard powder
– Paprika (smoked or sweet)
– Ground coriander
– Bay leaves or thyme (optional, for depth)
For a fresh, vibrant taste, add fresh dill, parsley, or chives when rolling the sausage. Some recipes also include salt, sugar, or a pinch of cayenne for warmth.
How do I prevent the summer sausage from drying out during cooking?
To keep summer sausage juicy:
– Don’t overcook—aim for 145°F (63°C) internal temp (use a meat thermometer).
– Cook in batches if needed to avoid overcrowding the pan, which can steam the sausage instead of browning it.
– Add a splash of broth or water to the pan while cooking to create steam and retain moisture.
– Rest for 2–3 minutes before slicing to redistribute juices.
– For grilling, wrap in foil if the sausage browns too quickly, then unwrap to finish cooking.
Can I use different types of meat for summer sausage, and what’s the best ratio?
Traditionally, summer sausage is made with pork, but you can substitute:
– Beef (70% lean, 30% fat) for a richer flavor (common in some regional versions).
– Chicken or turkey (ground or finely chopped) for a lighter option, though texture may differ.
Best ratio for pork-based sausage:
– 70% pork shoulder or pork loin (for tenderness)
– 30% pork fat or pork belly (for juiciness and flavor)
If using beef, reduce fat slightly (e.g., 60% lean beef + 40% fat). Always ensure the meat is fresh and high-quality for best results.
