Rich, robust, and full of personality, Roasted Red Pepper and Jalapeño Summer Sausage is the snack you’ll be talking about all summer (and beyond). Each bite balances smoky, sweet, and zesty notes with a gentle heat that sneaks up in the best way. Whether you’re putting together the ultimate charcuterie board, crafting sandwiches, or just looking for a protein-packed snack with a flavor story, this is the recipe I turn to every time I want something extra memorable and homemade.

Roasted Red Pepper and Jalapeño Summer Sausage Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of classic ingredients comes together to create something so crave-worthy. Every piece of the puzzle plays a key role, from the grounding richness of beef to those vibrant peppers lighting up every slice.

Ground beef (2 pounds, 85% lean): Choose beef with enough fat for moisture but not so much that the sausage gets greasy—85% lean is just right for texture and flavor.
Curing salt (1 teaspoon, Instacure #1): This is essential for food safety and gives that authentic cured sausage flavor and rosy color.
Kosher salt (1 tablespoon): Not just for seasoning, but also for drawing out flavors in the meat as it cures.
Sugar (1 tablespoon): A touch of sweetness balances the bite of the peppers and rounds out the flavor profile.
Black pepper (1 teaspoon): Adds a sharp, aromatic kick that partners beautifully with the smoky and spicy elements.
Garlic powder (1 teaspoon): For gentle, garlicky depth without overpowering the other spices.
Mustard seed (1 teaspoon): Classic in summer sausage, it brings little pops of tang with every bite.
Smoked paprika (½ teaspoon): Imparts a subtle smokiness that echoes traditional smoked sausage flavor.
Crushed red pepper flakes (½ teaspoon): These turn up the heat just a bit—feel free to tweak to your liking!
Ice water (½ cup): Keeps everything juicy and helps bind the sausage, making the final texture wonderfully sliceable.
Diced roasted red peppers (½ cup, drained and patted dry): These add sweetness, color, and a touch of charred flavor—be sure to drain them well so the mixture isn’t watery.
Finely diced pickled jalapeños (¼ cup): For a tangy kick and just enough fire; add more (or less) depending on your heat preference.
Nonfat dry milk powder (2 tablespoons): This is the magic binder that helps your sausage stay tender and sliceable after baking.
Collagen sausage casings (optional): If you want perfectly shaped sausages, these are handy—but wrapping logs in plastic wrap works just as well.

How to Make Roasted Red Pepper and Jalapeño Summer Sausage

Step 1: Mix the Meat and Dry Ingredients

Begin by combining the ground beef, curing salt, kosher salt, sugar, black pepper, garlic powder, mustard seed, smoked paprika, and red pepper flakes in a large mixing bowl. Whether you go hands-in or use a stand mixer with a paddle attachment, the goal is a thoroughly blended base where all those flavors start mingling. Don’t be shy—mix until it’s even and beautiful.

Step 2: Add the Wet Ingredients, Peppers, and Binder

Pour in the ice water, scatter in the dry milk powder, then fold in your roasted red peppers and pickled jalapeños. Keep mixing until the blend is sticky and cohesive, usually about 3–5 minutes. It’s this step that gives Roasted Red Pepper and Jalapeño Summer Sausage its signature tender bite and even distribution of peppery goodness.

Step 3: Shape the Sausage

If you’ve got collagen casings, stuff the mixture tightly into them (aim for 1.5 to 2-inch diameter sausages), twisting at intervals to make tidy logs. No casings? No problem—just form the meat into compact logs, wrap tightly with plastic wrap, and ensure everything is firm and uniform. This helps your sausage roast evenly and look picture-perfect when sliced.

Step 4: Cure in the Fridge

Time to let the flavors develop! Place your wrapped sausage logs or cased sausages in the refrigerator and let them chill for 12 to 24 hours. Not only is this essential for food safety (thanks, curing salt!), but you’ll be rewarded with deeper, more harmonious flavor the longer you wait.

Step 5: Bake Low and Slow

Preheat your oven to 200°F. Place the sausages on a wire rack set over a baking sheet—this allows air flow and ensures even cooking. Bake for 3 to 4 hours, until a thermometer in the center reads 160°F. The slow, gentle heat cooks the sausage through while preserving its moisture. Let them cool completely before slicing—this gives the sausage time to firm up for perfect, snappable pieces.

How to Serve Roasted Red Pepper and Jalapeño Summer Sausage

Garnishes

Dress up your Roasted Red Pepper and Jalapeño Summer Sausage with a sprinkle of freshly cracked black pepper, a scattering of parsley for color, or a few extra diced jalapeños for the heat lovers in your crowd. A drizzle of mustard or honey also brings out new dimensions of flavor and adds a pop to your platter.

Side Dishes

Pairings elevate this sausage to star status! Serve with sharp cheddar or smoked gouda, tangy pickles, seeded crackers, or even roasted vegetables for a balanced snack board. For heartier fare, try it on rye with creamy slaw, or tuck slices into a leafy green salad with vinaigrette—the contrast is unbeatable.

Creative Ways to Present

Think beyond the cheese board: skewer slices with cheese cubes and olives for easy party bites, fold into breakfast omelets, top pizzas, or even stir through mac and cheese for a little spicy surprise. Roasted Red Pepper and Jalapeño Summer Sausage shines anywhere you want flavor and color—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Homemade summer sausage actually gets better as it sits, developing even richer flavor. Store leftovers tightly wrapped in plastic wrap or an airtight container in the refrigerator. It’ll hold beautifully for up to 2 weeks, making it perfect for snacking all week or prepping ahead for gatherings.

Freezing

Roasted Red Pepper and Jalapeño Summer Sausage is a freezer’s best friend. Wrap whole logs (or thick slices) tightly in plastic wrap and foil, label, and freeze for up to 2 months. Thaw overnight in the fridge before slicing—so handy when you want instant party snacks or lunchbox treats ready to go.

Reheating

If you like your sausage warm (think toasty breakfast sandwiches or pizza toppings), just slice what you need and gently reheat in a skillet over low heat for a few minutes. Avoid the microwave if possible, since it can alter the texture. Serve warm for a just-baked aroma and perfect flavor.

FAQs

Can I adjust the heat level in Roasted Red Pepper and Jalapeño Summer Sausage?

Absolutely! Feel free to play with the amount of pickled jalapeños and crushed red pepper flakes. If you love serious heat, add a bit more; if you’re serving a milder crowd, reduce them or use milder peppers for the same vibrant color without the kick.

Do I have to use curing salt?

Curing salt (Instacure #1) is important from both a safety and flavor perspective. It prevents spoilage during the slow bake and creates that signature cured taste and pink hue you expect from summer sausage. Without it, the texture and shelf life will suffer—so don’t skip it!

What other meats can I use besides beef?

While the classic is beef, you can absolutely experiment with ground pork, wild game, or a beef-pork blend for a richer flavor. Just keep the lean-to-fat ratio similar for best results—the dry milk powder and ice water will still do their magic regardless.

Can I make Roasted Red Pepper and Jalapeño Summer Sausage without casings?

Yes! Wrapping the sausage logs tightly in plastic wrap works just as well as using casings. The key is to shape them firmly and chill thoroughly before baking to hold their form. This method is approachable for beginners and yields a rustic homemade look.

What’s the best way to slice and serve summer sausage?

Use a sharp knife to cut thin, even slices (chilled sausage is easiest to slice neatly). Lay them flat for snacking, stack them for sandwiches, or cube for salads and omelets. The bold flecks of pepper throughout every slice make for a gorgeous presentation on any board or platter.

Final Thoughts

If you’re ready to impress your guests (or just yourself) with something vibrant, flavorful, and a little unexpected, you have to try making Roasted Red Pepper and Jalapeño Summer Sausage. Once you slice into that first homemade log, you’ll see just how easy, delicious, and rewarding charcuterie from your own kitchen can be!

Roasted Red Pepper and Jalapeño Summer Sausage Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 4 hours 30 minutes (plus 12–24 hour cure)
Yield: 20 slices (2 logs) 1x
Diet: Non-Vegetarian

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Description

This Roasted Red Pepper and Jalapeño Summer Sausage is a flavorful homemade cured meat perfect for charcuterie boards, sandwiches, or snacking. With a blend of ground beef, roasted red peppers, pickled jalapeños, and a mix of seasonings, it’s a delicious treat that can be enjoyed in various ways.

Ingredients

Scale

Ingredients:

2 pounds ground beef (85% lean)
1 teaspoon curing salt (Instacure #1)
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon mustard seed
½ teaspoon smoked paprika
½ teaspoon crushed red pepper flakes
½ cup ice water
½ cup diced roasted red peppers (drained and patted dry)
¼ cup finely diced pickled jalapeños
2 tablespoons nonfat dry milk powder (binder)
collagen sausage casings (optional, for shaping)

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Instructions

Mix the Ingredients: In a large mixing bowl, combine ground beef, curing salt, kosher salt, sugar, black pepper, garlic powder, mustard seed, paprika, and red pepper flakes. Mix thoroughly. Add ice water, dry milk powder, roasted red peppers, and jalapeños. Mix until sticky.
Shape the Sausage: Stuff the mixture into casings or form into logs. Refrigerate for 12-24 hours.
Bake: Preheat oven to 200°F. Bake sausages for 3-4 hours until internal temperature reaches 160°F. Cool before slicing.