Hot Smoked Summer Sausage | Traeger / Smoker Recipe
Skip the casing with this hot-smoked summer sausage recipe! The smoking process naturally forms the perfect outer layer, eliminating the need for traditional casings. Made in less time than other methods, this sausage offers rich, savory flavor and satisfying texture, making it the ideal addition to any picnic charcuterie board or casual gathering. Quick, flavorful, and no casing required – enjoy homemade sausage in less time with this easy-to-follow recipe.
PREP TIME
35 minutes
COOK TIME
2 hours
INGREDIENTS
11
Serves: 6
Ingredients
- 2 lb2 lb2 lb 85% Lean Ground Beef - US Wellness Meats
- 0.25 cup0.25 cup0.25 cup Celery, diced
- 4 tsp4 tsp4 tsp Salt
- 1 whole1 whole1 whole Garlic, clove
- 1 Tbsp1 Tbsp1 Tbsp Mustard Seeds
- 1 tsp1 tsp1 tsp Ginger, Ground
- 1 tsp1 tsp1 tsp Allspice, Ground
- 2 tsp2 tsp2 tsp Black Peppercorns, Ground Fresh
- 1 Tbsp1 Tbsp1 Tbsp Paprika
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 Tbsp1 Tbsp1 Tbsp Maple Sugar, sub any sugar
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Grind the Ingredients: In a mortar and pestle, combine the celery, salt, and garlic clove, grinding them into a paste. Add the mustard seed and grind it coarsely. Alternatively, you can use a small blender or Nutribullet to do this step.
- Mix the Meat: In a large bowl, combine the paste with the ground beef and the remaining ingredients. Knead the mixture with your hands until it's fully combined — make sure it's well-mixed, like kneading bread dough, for best results.
- Shape the Sausage: Cut two large pieces of parchment paper. Divide the meat mixture into two equal portions and place each portion on a piece of parchment. Wet your hands and shape the meat into two 2-inch tubes. Use the parchment like you're rolling sushi, pressing the meat tightly to eliminate air pockets and create a uniform, compressed shape.
- Wrap and Chill: Once shaped, twist the ends of the parchment paper in opposite directions to seal the tubes. Place the wrapped sausages on a wire rack in the fridge, allowing air to circulate around them. Before you head to bed, remove the parchment paper from the chilled meat gently, ensuring the sausage holds its shape.
- Prepare for Smoking: Preheat your smoker to 175°F, using the "supersmoke" function if available (I use a Traeger). Gently round out any flattened spots on the sausage that may have occurred while it rested in the fridge.
- Smoke the Sausage: Once the smoker is ready, place the sausages inside, positioning them with the side that was on the wire rack facing up. If you have a temperature probe, insert it into the end of the largest sausage a few inches. Smoke until the internal temperature reaches 145°F, which typically takes about 2 hours.
- Cool and Store: Once the sausages reach the proper internal temperature, remove them from the smoker. Allow them to cool for at least an hour in the open air before slicing. For best results, refrigerate the sausages uncovered for at least one day before slicing. Store the sausage in the fridge, uncovered, and slice only what you plan to eat. Over time, the sausage will continue to dry and the flavors will deepen.
Notes
Storage: Keep the smoked sausage uncovered in the fridge to allow it to continue drying and intensifying in flavor. Slice only what you plan to eat and store the rest for future use.
Smoking Time: The smoking time may vary slightly depending on your smoker, so it's always best to monitor the internal temperature. Aim for 145°F for the perfect texture.
Flavor Variations: Feel free to adjust the spices to your liking — more mustard seeds or ginger for extra kick, or less salt for a milder flavor.
Safety Tip: Always use a meat thermometer to ensure the sausage reaches the proper internal temperature for safe consumption.
Resting Period: For optimal flavor, let the sausage rest in the fridge for at least 24 hours before slicing. It only gets better with time!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 377 |
| Fat: | 22 g |
| Carbohydrates: | 3 g |
| Protein: | 39 g |
| Cholesterol: | 133 g |
| Sodium: | 1527 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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