If you’re searching for the ultimate crowd-pleaser for picnics, game day, or your next charcuterie board, look no further than Roasted Red Pepper and Jalapeño Summer Sausage. This homemade twist on a classic is bursting with bold flavors—sweet, smoky roasted red peppers, tangy pickled jalapeños, and a perfect balance of spices all mingle together in a juicy, tender sausage you can make right in your own kitchen. You’ll love how this recipe combines big flavors and real ingredients, creating a sausage that’s as visually striking as it is delicious. Friends and family won’t believe you made it yourself!
Ingredients You’ll Need
The ingredient list for Roasted Red Pepper and Jalapeño Summer Sausage is refreshingly simple, but each element plays an important role. These components work together to give the sausage its signature taste, texture, and vivid color—so be sure not to skip a thing!
- Ground Beef (85% lean): This lean-to-fat ratio is ideal for sausage; it’s juicy but never greasy.
- Roasted Red Peppers (finely diced, drained): These add subtle sweetness and a pop of vibrant color.
- Pickled Jalapeños (finely diced): For just the right amount of heat and a tangy punch.
- Curing Salt (such as Prague Powder #1): Essential for safe curing, distinctive color, and classic summer sausage flavor.
- Kosher Salt: Ensures the sausage is well-seasoned from the inside out.
- Brown Sugar: Balances out the heat and adds a touch of rich sweetness.
- Black Pepper: Gives warmth and a touch of peppery bite that rounds everything out.
- Garlic Powder: Provides savory depth and aromatic flavor in every bite.
- Mustard Seeds: Little pops of flavor add an unmistakable sausage-shop vibe.
- Crushed Red Pepper Flakes: Bumps up the heat and adds a little visual interest, too.
- Cold Water: Helps bind the mixture together and ensures a juicy finished sausage.
How to Make Roasted Red Pepper and Jalapeño Summer Sausage
Step 1: Mix the Meat and Veggies
Grab your largest mixing bowl, because this is where all the magic starts. Add your ground beef, roasted red peppers, and diced jalapeños, then toss in all the spices, brown sugar, and curing salt. Pour in the cold water, which helps everything stick together. Mix thoroughly by hand (or use a stand mixer), making sure every bit of ground beef gets coated with those vibrant peppers, pickled heat, and aromatic spices. The key here is to mix until the blend starts to feel sticky and uniform—you want those flavors in every bite.
Step 2: Shape and Wrap
Once your mixture is thoroughly combined, divide it evenly into two portions. Shape each into a tight, compact log—think of the size and shape you’d like for easy slicing. Wrap each log snugly in plastic wrap or, for an extra-authentic touch, a sausage casing. This will help the sausage keep its shape during curing and baking. Don’t worry if your logs aren’t perfectly uniform; rustic is beautiful!
Step 3: Chill and Cure
This is an important step for developing that deep, complex flavor Roasted Red Pepper and Jalapeño Summer Sausage is known for. Place your wrapped sausage logs in the refrigerator and let them chill for at least 24 hours (or up to 48). The curing salt works its preserving magic during this time and the flavors meld together into something truly irresistible.
Step 4: Bake Low and Slow
When you’re ready to cook, preheat your oven to 200°F (93°C). Unwrap the sausage logs and set them on a wire rack over a baking sheet, which lets heat circulate all around for even cooking. Bake for about 4 hours. The slow bake is crucial—it lets the sausage cook gently, preserving juiciness. Check the internal temperature; you’re aiming for 160°F (71°C) for food safety. The kitchen will smell incredible as the sausage bakes!
Step 5: Cool and Slice
After baking, let the sausage logs cool completely at room temperature. This helps the juices settle and makes slicing a breeze. Once cooled, wrap or store as needed. You’ll love that first slice—red flecks from peppers and jalapeños, dotted with mustard seeds, begging for that first bite!
How to Serve Roasted Red Pepper and Jalapeño Summer Sausage
Garnishes
Finishing your sausage slices with the right garnishes takes things from good to unforgettable. Try scattering a few extra diced roasted red peppers and jalapeños over the platter for bold color and a flavor boost. A little sprinkle of fresh chopped parsley or green onions adds a fresh, garden-bright contrast to the rich meatiness.
Side Dishes
This sausage loves companionship! Serve alongside tangy pickles, sharp cheddar, and buttery crackers for a classic charcuterie vibe. For something heartier, nestle slices next to potato salad, coleslaw, or grilled seasonal veggies. It’s just as welcome at a picnic table as it is at a cozy winter gathering.
Creative Ways to Present
Change up your serving game with a Roasted Red Pepper and Jalapeño Summer Sausage “snack board”—ideas include tucking slices into sandwiches, stacking with artisan cheese, or even tossing chopped pieces into salads and pastas. Don’t be shy: cube up leftovers and add to omelets or breakfast skillets for a spicy, savory kick!
Make Ahead and Storage
Storing Leftovers
One of the joys of Roasted Red Pepper and Jalapeño Summer Sausage is how well it keeps! Store tightly wrapped sausage in the refrigerator for up to two weeks. Make sure it’s in an airtight container or well-sealed zip-top bag to keep flavors vivid and textures fresh. It’s a great make-ahead addition to busy weeks or parties.
Freezing
Planning ahead or got leftovers? Wrap whole or sliced sausage logs tightly in plastic, then foil, and freeze for up to three months. Thaw in the refrigerator overnight before using, and you’ll have summer sausage ready whenever the craving strikes—perfect for impromptu gatherings or road trips.
Reheating
If you like your sausage warm, gently reheat slices in a skillet over low heat or zap them for a few seconds in the microwave. Heating brings out the aroma and softens the texture, but avoid overheating to keep the sausage juicy. Serve as an appetizer or add to warm dishes without missing a beat.
FAQs
Can I use a different type Appetizer
Absolutely! Pork or a pork-beef blend works beautifully, but keep the fat ratio similar to achieve that signature juicy sausage texture. Turkey or chicken can be used for a lighter version, though you may need to adjust seasonings a bit.
Do I have to use curing salt?
Curing salt is crucial for safety and for achieving the classic pink color and flavor folk expect from summer sausage. If you plan to skip it, keep in mind the sausage will have a greyer color and should be consumed within a few days of cooking—skip long storage to be safe.
How spicy is this Roasted Red Pepper and Jalapeño Summer Sausage?
The heat level is fairly moderate as written, with the jalapeños and red pepper flakes providing warmth but not overwhelming spice. If you prefer more kick, add extra jalapeños or a touch more red pepper. For a milder sausage, reduce them and omit the crushed red pepper flakes.
Can I make this without an oven?
If you have a smoker, that’s actually a classic way to prepare summer sausage and will add amazing smoky depth. Otherwise, the oven is most convenient for most home cooks. A sous vide setup can also work if you’re feeling adventurous and want maximum control over temperature.
Can I double the recipe?
Yes! This recipe easily doubles—just make sure to blend everything thoroughly and shape more logs as needed. The sausage freezes beautifully, so making extra is never a bad idea (especially when you see how quickly it disappears at parties).
Final Thoughts
This Roasted Red Pepper and Jalapeño Summer Sausage is bursting with flavor, color, and endless possibilities for serving and sharing. There’s just something special about slicing into a log you made yourself and watching everyone’s faces light up after that first bite. Grab your ingredients, roll up your sleeves, and treat your loved ones to a homemade sausage that’ll have them coming back for seconds—and maybe even thirds!
