Roasted Red Pepper and Jalapeño Summer Sausage

Looking to add a little spice to your next snack or meal? This Roasted Red Pepper and Jalapeño Summer Sausage is exactly what you need. Picture this: the smoky, savory richness of summer sausage, paired with the sweetness of roasted red peppers and the perfect kick of jalapeños. It’s a combination that’s not only bold but perfectly balanced, making it the ideal addition to your charcuterie board, sandwiches, or enjoyed all on its own. Trust me, this will become your go-to sausage recipe once you try it!

What I love most about this summer sausage is how the smoky flavors blend with the heat from the jalapeños, while the roasted red peppers bring a touch of sweetness that rounds everything out. And don’t worry, making it from scratch is easier than you might think! A few simple steps and some patience (for curing and resting) will yield the most delicious sausage that’s sure to impress.

Why You’ll Love Roasted Red Pepper and Jalapeño Summer Sausage

This summer sausage is more than just a snack—it’s a flavor-packed experience. Here’s why you’ll love it:

Bold Flavor Combination:

The smoky, spicy kick from the jalapeños, combined with the sweetness of roasted red peppers, creates a mouthwatering balance that’s irresistible.

Homemade Goodness:

There’s something special about making sausages at home. You control the quality of ingredients and the flavor profile, ensuring that every bite is packed with exactly what you love.

Perfect for Any Occasion:

Whether you’re enjoying it as a snack with crackers, adding it to a sandwich, or serving it at your next party, this sausage will be the star of the show. It’s a guaranteed crowd-pleaser.

Easy to Make:

While the curing process does take some time, the actual hands-on effort is minimal. With a little patience, you’ll have homemade sausage ready to enjoy.

Customizable Spice Level:

Want more heat? Add extra jalapeños. Want it milder? Just dial back the spice. This recipe is perfect for tailoring to your personal taste.

Ingredients

Here’s what you’ll need to make this flavorful summer sausage:

• Ground Pork: The base of the sausage, offering a rich and juicy texture.
• Roasted Red Peppers: For a slightly sweet, smoky flavor that complements the spice of the jalapeños.
• Jalapeños: These add that perfect heat and a slight fruity taste. You can remove the seeds for a milder heat.
• Garlic: Fresh garlic adds a punch of savory depth.
• Smoked Paprika: To enhance the smoky flavor of the sausage and tie the ingredients together.
• Coriander and Fennel Seeds: These two spices bring a beautiful aromatic flavor to the sausage.
• Salt and Black Pepper: To bring all the flavors together and season it just right.
• Cure #1 (optional): A curing salt used to ensure safety and give the sausage its characteristic red color.
• Casings: Natural hog casings work best for this sausage, giving it the perfect texture.

(Note: Exact measurements are provided in the recipe card above!)

Instructions

Ready to make this mouthwatering summer sausage? Here’s how to do it:

Step 1: Prepare the Roasted Red Peppers

Start by roasting the red peppers. You can do this on the stovetop over an open flame or in the oven. Roast them until the skins are charred and blackened. Once done, place the peppers in a bowl and cover with a towel or plastic wrap to let them steam for about 10 minutes. After steaming, peel off the skin, remove the seeds, and chop the peppers into small pieces. Set them aside.

Step 2: Prepare the Jalapeños

Remove the stems and seeds from the jalapeños (for a milder sausage, you can leave out the seeds). Finely chop the peppers and set them aside.

Step 3: Mix the Meat

In a large bowl, combine the ground pork with the chopped roasted red peppers, jalapeños, garlic, smoked paprika, coriander, fennel seeds, salt, black pepper, and Cure #1 (if using). Mix everything thoroughly, making sure all the ingredients are evenly distributed throughout the meat. You can use your hands or a stand mixer with a paddle attachment to do this.

Step 4: Stuff the Sausage

Soak your hog casings in water for about 30 minutes to soften them. Once softened, rinse them thoroughly. Stuff the prepared sausage mixture into the casings, making sure to pack it tightly. Twist the sausages into 12-inch links and tie the ends with kitchen twine. If you don’t have a sausage stuffer, you can use a piping bag to fill the casings.

Step 5: Dry and Cure the Sausage

Hang your sausages in a cool, dry place with good air circulation. The sausages should cure for 24 to 48 hours to allow the flavors to meld and develop. If you have a curing chamber or a fridge with good airflow, this is the perfect environment.

Step 6: Smoke the Sausage

Once your sausages have cured, it’s time to smoke them! Set up your smoker to 150°F (65°C). Smoke the sausages for 3-4 hours, until they reach an internal temperature of 160°F (71°C). The smoking process will impart a delicious smoky flavor that pairs perfectly with the spicy jalapeños and sweet roasted peppers.

Step 7: Rest and Enjoy

Once smoked, let the sausages rest for a few hours to cool. Then, slice them up and enjoy! These sausages can be eaten immediately, or you can refrigerate them for later use. They will stay fresh in the fridge for up to a week, or they can be frozen for longer storage.

Nutrition Facts

Servings: 10
Calories per serving: 230
Total Fat: 18g

• Saturated Fat: 7g
• Trans Fat: 0g
  Cholesterol: 45mg
  Sodium: 720mg
  Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Sugars: 1g
  Protein: 18g
  Vitamin A: 4% DV
  Vitamin C: 15% DV
  Calcium: 1% DV
  Iron: 6% DV

How to Serve Roasted Red Pepper and Jalapeño Summer Sausage

This summer sausage is versatile and perfect for a variety of occasions:

On a Charcuterie Board:

Slice the sausage thinly and arrange it with other cured meats, cheeses, crackers, and fruits for a beautiful charcuterie spread. The balance of smoky, sweet, and spicy will have everyone reaching for more.

In a Sandwich:

Pile slices of the sausage on a soft roll with some fresh greens and mustard or aioli for a spicy, smoky sandwich that’s totally satisfying.

As a Snack:

Simply slice it up and enjoy it on its own as a savory, filling snack. Pair it with your favorite cheese or some crunchy pickles.

With Eggs:

Serve slices of this sausage alongside scrambled eggs or an omelette for a hearty, flavorful breakfast.

With Grilled Vegetables:

Serve this sausage with a side of grilled vegetables, like peppers, onions, and zucchini, for a complete, flavorful meal.

Additional Tips

Here are some tips to get the best out of your Roasted Red Pepper and Jalapeño Summer Sausage:

• Use a Meat Grinder: If you have a meat grinder, use it to grind your own pork. It gives the sausage a better texture and allows you to control the fat content.
• Customize the Spice: Want it hotter? Add more jalapeños or even a bit of chipotle pepper for extra smokiness. For less heat, use fewer jalapeños or remove the seeds.
• Curing Time: The longer you allow the sausage to cure, the deeper the flavor will develop. If you have time, let the sausages hang for 48 hours before smoking.
• Use a Smoker: While you can cook the sausages in a regular oven, smoking them is what gives them that authentic summer sausage flavor. If you don’t have a smoker, you can also use a grill with indirect heat.
• Don’t Rush the Process: The curing and smoking stages are key to getting that perfect texture and flavor, so take your time.

FAQ Section

Q1: Do I need a smoker to make this sausage?
A1: While smoking gives the sausage its signature flavor, you can also cook it in a regular oven at low heat or in a slow cooker if you don’t have a smoker.

Q2: Can I use a different meat for this sausage?
A2: You can substitute the ground pork with beef or venison if you prefer, but the flavor and texture may differ slightly.

Q3: Can I freeze this sausage?
A3: Yes! You can freeze the sausages after they’re smoked. Just wrap them tightly in plastic wrap and store them in a freezer bag for up to 6 months.

Q4: How long do the sausages last?
A4: In the fridge, the sausages will stay fresh for up to a week. For longer storage, freeze them.

Q5: Can I make this sausage without casings?
A5: Yes, you can form the sausage mixture into logs and wrap them in plastic wrap, then bake or smoke them like a meatloaf.

Q6: Can I make this sausage without curing salt?
A6: Yes, but curing salt helps with preservation and color. If you skip it, the sausage won’t have the same shelf life, and the color may be different.

Q7: Can I adjust the heat level of the sausage?
A7: Absolutely! You can add more or fewer jalapeños depending on your preferred spice level, or even swap them for milder peppers.

Q8: Can I use a food processor to mix the ingredients?
A8: Yes! A food processor is a great option if you want to mix the sausage ingredients quickly and evenly.

Q9: How do I know when the sausage is done smoking?
A9: The sausage is done when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to check the temperature.

Q10: Can I add other ingredients to this sausage?
A10: Definitely! Feel free to experiment with other spices, such as crushed red pepper flakes, thyme, or oregano, to personalize the flavor.

Conclusion

This Roasted Red Pepper and Jalapeño Summer Sausage is the perfect balance of smoky, spicy, and sweet. Whether you’re making it for a party or just to enjoy throughout the week, it’s sure to impress everyone with its bold flavors. With just a few simple ingredients and some patience, you can create your very own homemade summer sausage that will rival anything you can buy at the store. Enjoy!

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