Smokehouse Recipes

Roger's Summer Sausage

Written By: Smokehouse Products

Coming from a family of butchers, fisherman and hunters, this recipe has been tested on some big guys with big appetites. If you're looking for a little more specialty, homemade summer sausage recipe that will knock the socks off your relatives when they come over during the holidays... well, look no further. You can tweak it as you see fit, but be careful because this recipe has been tweaked to perfection already. This recipe will make 10 lbs. of sausage. 

summer sausage recipe


8 tbsp plain salt (non-iodized)

7 tbsp course ground pepper

2 tbsp white sugar

3 tsp modern cure

1 tsp cayenne pepper

1 1/2 tsp mustard seed

1 1/2 tsp whole black pepper corns

1 tsp minced garlic (to taste)

Recommend 50% pork, 50% beef

Fibrous (non-edible) casings +/- 2 1/2" in diameter, 18-24" long or substitute collagen casings of similar size.

Smokehouse Apple Wood Chips, Chunks or Pellets

Sausage seasoning and mix

Seasoned ground meat for sausage


Cut meat into 1 1/2" to 2" chunks, mix with seasonings and refrigerate 2 hours. Grind meat using course grinder plate 3/8" to 5/8" diameter. Grind a second time with the same plate and stuffing horn on the grinder, filling casings. Hang your sausages in the smoker at 180 - 250 degrees Fahrenheit. Smoke for 2-3 hours using Smokehouse Apple Wood (chips, chunks or pellets).

Summer Sausage

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Created on Posted by Smokehouse Products Comment Link

Tom, this recipe is different than our classic Summer Sausage Mix available in stores, however, they both make a great final product.

Created on Posted by Smokehouse Products Comment Link

Art, this recipe is for 10 lbs of meat.

Created on Posted by Bob Comment Link

It does not say how much meat to use can you let me know I want to try it. Thanks

Created on Posted by Tom Comment Link

Is this the same delicious recipe sold in stores? Under the “Summer Sausage Mix” name?

Created on Posted by Art Comment Link

Your recipe for Roger’s Summer Sausage does not list the amounts of meat used, just the ratio. HELP.
Thank You Much,
Art Erickson

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