If you’re searching for the ultimate crowd-pleaser that packs a punch of smoky, savory, and subtly spicy flavors, look no further than Roasted Red Pepper and Jalapeño Summer Sausage. This homemade sausage is bursting with bold colors and taste, thanks to fire-roasted peppers and zesty jalapeños mingling with juicy ground beef and a blend of aromatic spices. It’s perfect for parties, picnics, or just elevating your everyday snack game, and I promise—once you try this, you’ll never want to go back to store-bought sausage again.

Roasted Red Pepper and Jalapeño Summer Sausage Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe shine is its straightforward ingredient list, but don’t be fooled—each one brings something special to the table. Every bite of Roasted Red Pepper and Jalapeño Summer Sausage owes its irresistible flavor, texture, and color to these essentials.

Ground Beef (2 pounds, 80/20): Look for a little extra fat for juicy, flavorful sausage that holds together beautifully.
Roasted Red Peppers (1/2 cup, diced, drained and patted dry): These add gorgeous color and a sweet, smoky undertone—make sure they’re not watery!
Pickled Jalapeños (2 tablespoons, finely chopped): They bring a tangy heat that wakes up every bite; adjust more or less to suit your spice level.
Minced Garlic (1 tablespoon): For that unmistakable savory depth—freshly minced is best.
Mustard Seeds (1 tablespoon): These tiny pops of flavor add a classic summer sausage texture and a touch of tang.
Smoked Paprika (1 tablespoon): It’s the secret to that lovely smoky aroma and red hue.
Black Pepper (1 teaspoon): Freshly cracked gives the most flavor, adding a gentle heat.
Salt (1 teaspoon): Essential for seasoning the meat and tying all the flavors together.
Curing Salt (1/2 teaspoon, optional): Use if you want to preserve the sausage longer or add a slight pinkish hue.
Crushed Red Pepper Flakes (1/4 teaspoon, optional): For those who crave a little extra kick!
Worcestershire Sauce (1 tablespoon): Adds a punch of umami and a hint of sweetness.
Liquid Smoke (1 tablespoon): This is what gives the sausage that classic, straight-from-the-smoker flavor—don’t skip it!
Ice Water (1/4 cup): Helps keep the meat mixture moist and ensures an even texture.

How to Make Roasted Red Pepper and Jalapeño Summer Sausage

Step 1: Mix the Meat and Flavorings

Start by grabbing your largest mixing bowl—this is where the magic begins! Combine the ground beef, roasted red peppers, jalapeños, garlic, mustard seeds, smoked paprika, black pepper, salt, curing salt (if using), red pepper flakes, Worcestershire sauce, liquid smoke, and ice water. Don’t be shy—use your hands (gloved if you like) to really work everything together until the mixture is uniform and tacky. This ensures every slice of your Roasted Red Pepper and Jalapeño Summer Sausage is bursting with flavor.

Step 2: Shape and Chill the Sausage Logs

Once your mixture is thoroughly combined, divide it in half. Form each portion into a firm, even log shape—aim for about 8 inches long and 2 inches thick. Wrap each log tightly in plastic wrap, making sure there are no air pockets. This not only helps the sausage hold its shape but also allows all those bold flavors to meld. Place the logs in the fridge and let them chill for at least 12 hours or overnight. Trust me, this step is worth the wait!

Step 3: Bake Low and Slow

Preheat your oven to 200°F (95°C). Unwrap the chilled sausage logs and arrange them on a wire rack set over a baking sheet—this setup lets heat circulate evenly for that signature summer sausage texture. Bake for 4 to 5 hours, or until the internal temperature hits 160°F (71°C). The kitchen will smell absolutely irresistible as the sausage cooks low and slow, coaxing out deep, smoky flavors.

Step 4: Cool and Slice

After baking, let your Roasted Red Pepper and Jalapeño Summer Sausage cool slightly on the rack before slicing. This rest time helps the juices redistribute and keeps each slice juicy and tender. Slice thin for party platters or thick for hearty sandwiches—either way, you’re in for a treat!

How to Serve Roasted Red Pepper and Jalapeño Summer Sausage

Garnishes

A sprinkle of freshly chopped parsley or chives on top of your sausage slices adds a burst of color and freshness. For a fancier touch, try a drizzle of good olive oil or a crack of extra black pepper. Even a few extra diced roasted red peppers can make your platter pop!

Side Dishes

Roasted Red Pepper and Jalapeño Summer Sausage is delicious alongside creamy cheeses, crisp crackers, and a handful of your favorite pickles or olives. For something heartier, try pairing with a tangy potato salad, crusty bread, or a simple green salad tossed in vinaigrette.

Creative Ways to Present

Take your presentation up a notch by arranging sausage slices on a charcuterie board with a rainbow of accompaniments—think marinated artichoke hearts, smoked almonds, and vibrant cherry tomatoes. Or, tuck slices into a sandwich with spicy mustard, or dice and fold into scrambled eggs for a brunch twist!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover Roasted Red Pepper and Jalapeño Summer Sausage tightly in plastic wrap or place in an airtight container. It keeps beautifully in the fridge for up to one week—perfect for easy snacking or quick lunches throughout the week.

Freezing

To freeze, wrap the sausage logs (whole or sliced) in plastic wrap and then a layer of foil, or pop them in a freezer-safe zip-top bag. They’ll stay fresh for up to two months. Just remember to label and date, so you’ll know when to thaw a batch for your next get-together!

Reheating

If you enjoy your sausage warm, simply reheat slices gently in a skillet over medium-low heat, or wrap in foil and warm in a low oven. Avoid microwaving for too long, as it can make the sausage rubbery. Enjoy it cold straight from the fridge, too—it’s just as tasty!

FAQs

Can I use a different type Appetizer, Snack

Absolutely! While beef is classic for Roasted Red Pepper and Jalapeño Summer Sausage, you can swap in ground turkey or a blend of beef and pork for a slightly leaner or different flavor profile. Just be sure to keep some fat in the mix for the best texture.

How spicy is this sausage?

It’s got a gentle heat from the jalapeños and optional red pepper flakes, but it’s not overwhelmingly spicy. If you love extra heat, feel free to add more jalapeños or red pepper flakes to taste. For a milder version, reduce the jalapeños or omit the red pepper flakes.

Do I need curing salt?

Curing salt is optional in this recipe. It’s mainly used if you want to preserve the sausage longer or achieve a traditional pink color. If you plan to eat your sausage within a week and store it in the fridge, you can skip it without worry.

Can I make this sausage ahead of time?

Yes, and in fact, chilling the sausage logs overnight is essential for developing the best flavor. You can make them up to two days in advance, then bake and slice as needed. Leftovers also keep well for easy, make-ahead appetizers or snacks.

What’s the best way to slice the sausage?

Allow the sausage to cool slightly after baking for the cleanest slices. Use a sharp knife, and cut to your preferred thickness—thin for platters or thicker for sandwiches. If you’re serving it cold, it’s even easier to slice neatly!

Final Thoughts

There’s just something special about sharing a homemade Roasted Red Pepper and Jalapeño Summer Sausage with friends and family. It’s vibrant, packed with flavor, and so versatile—whether you’re serving it at a party or sneaking a slice for yourself. Give this recipe a try and watch it become a new favorite in your kitchen!

Roasted Red Pepper and Jalapeño Summer Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: Emma
Total Time: 4 hours 50 minutes (plus chilling time)
Yield: 2 sausage logs (about 12 servings) 1x
Diet: Non-Vegetarian

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Description

A flavorful and spicy homemade summer sausage featuring ground beef blended with roasted red peppers and pickled jalapeños, infused with smoked paprika, garlic, and Worcestershire sauce. Oven-baked to perfection, this sausage is perfect for snacking, sandwiches, or appetizers.

Ingredients

Scale

Meat and Vegetables

2 pounds ground beef (80/20)
1/2 cup diced roasted red peppers (drained and patted dry)
2 tablespoons finely chopped pickled jalapeños
1 tablespoon minced garlic

Spices and Flavorings

1 tablespoon mustard seeds
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon curing salt (optional, for preservation)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke

Other Ingredients

1/4 cup ice water

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Instructions

Combine Ingredients: In a large bowl, combine the ground beef, diced roasted red peppers, chopped pickled jalapeños, minced garlic, mustard seeds, smoked paprika, black pepper, salt, optional curing salt, crushed red pepper flakes, Worcestershire sauce, liquid smoke, and ice water. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes tacky.
Shape Sausage Logs: Divide the mixture in half and shape each portion into a firm log shape. Wrap each sausage log tightly in plastic wrap to maintain shape and moisture.
Chill: Refrigerate the wrapped sausage logs for at least 12 hours or overnight. This resting time allows the flavors to meld and develop fully.
Preheat Oven: Preheat your oven to 200°F (95°C) to prepare for slow-baking the sausage logs.
Bake Sausage: Remove the plastic wrap from the sausage logs and place them on a wire rack set over a baking sheet. Bake in the preheated oven for 4 to 5 hours, or until the internal temperature reaches 160°F (71°C), ensuring safe cooking and proper texture.
Cool and Serve: Let the sausages cool slightly before slicing. Serve with cheese, crackers, or in sandwiches for a delicious snack or appetizer.
Storage: Store leftover sausage in the refrigerator for up to 1 week or freeze for longer storage to maintain freshness.

Notes

This sausage pairs wonderfully with cheese and crackers or makes a great sandwich filling.
Adjust the spice level by adding more or less jalapeño to suit your heat preference.
For a leaner version, substitute ground beef with ground turkey or a beef-pork blend.
Curing salt is optional but recommended if you plan to store the sausage for extended periods to preserve freshness.

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Category: Appetizer, Snack
Method: Oven-Baked
Cuisine: American