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)
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.
Notes
- This sausage is versatile for various uses and can be stored well in the fridge or freezer.
- Adjust jalapeños for desired heat levels.
- Prep Time: 30 minutes (plus curing time)
- Cook Time: 4 hours
- Category: Appetizer, Snack
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 1g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
