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Chef John's Summer Sausage

So you had all winter long to cure and squirrel away some summer sausage, but somehow you forgot, and all of a sudden it's summer already and you're craving it. Never fear, Chef John has the solution! Follow this shortcut method for a quick-'cure' summer sausage that's done in 2 or 3 days rather than over several months of proper curing and smoking. You'll need smoked paprika, freshly ground beef, garlic, and celery to achieve that signature smoky, garlicky flavor summer sausage is known for. The meat mixture is wrapped tightly in parchment paper to dry/'cure', then coated in liquid smoke and baked at a low temp just until it reaches 150 F on the inside, at which point it will develop a smooth and salami-like texture. So what are you waiting for? Winter? Let's not go there. Get the recipe for Chef John's Summer Sausage.

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