Homemade Beef Summer Sausage
Homemade Beef Summer Sausage
Ingredients
For the Summer Sausage
- 1 pound ground beef, 85% lean/15% fat
- 1 1/2 teaspoons salt
- 1 teaspoon mustard powder
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon granulated sugar
- 1 tablespoon Colgin Hickory Liquid Smoke
Instructions
- 1
In a large metal mixing bowl, combine the dry seasonings: salt, mustard powder, black pepper, and granulated sugar. Whisk them together briefly to ensure even distribution.
⏱️ 1 min
- 2
Measure and add the Colgin Hickory Liquid Smoke to the dry ingredients in the bowl.
⏱️ 1 min
- 3
Add the 1 pound package of ground beef to the bowl with the combined seasonings and liquid smoke.
⏱️ 1 min
- 4
Using a stand mixer with a paddle attachment or your hands, thoroughly mix all ingredients until well combined and the seasonings are evenly distributed throughout the beef. Do not overmix.
⏱️ 5 min
- 5
Divide the mixed beef mixture into two uniform portions. Place each portion on a separate piece of plastic wrap. Roll each portion into a tight log shape, approximately 1 1/2 to 2 inches in diameter. Wrap each log tightly with a second layer of plastic wrap to ensure a firm shape.
⏱️ 10 min
- 6
Refrigerate the wrapped beef logs for a minimum of 24 hours. This allows the flavors to meld and the logs to firm up.
⏱️ 1440 min
- 7
After 24 hours of refrigeration, unwrap the logs. Gently re-roll them by hand on a clean surface to ensure a perfectly uniform shape, as they may have flattened slightly during refrigeration.
⏱️ 5 min
- 8
Preheat your oven to 275°F. Line a baking sheet with parchment paper. Place the re-rolled logs on the prepared baking sheet.
⏱️ 10 min•🌡️ 275
- 9
Bake the summer sausage in the preheated oven for approximately 2 hours, or until the internal temperature reaches 160°F. The logs should be firm to the touch.
⏱️ 120 min•🌡️ 275
- 10
Once baked, remove the summer sausage from the oven and let it cool completely on the baking sheet at room temperature, then transfer to the refrigerator to chill thoroughly before slicing. This can take several hours.
⏱️ 180 min
- 11
Once fully cooled and chilled, slice the beef summer sausage into thin rounds and serve as an appetizer with crackers, cheese, or your favorite accompaniments.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Beef Summer Sausage
Ingredients
For the Summer Sausage
- 1 pound ground beef, 85% lean/15% fat
- 1 1/2 teaspoons salt
- 1 teaspoon mustard powder
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon granulated sugar
- 1 tablespoon Colgin Hickory Liquid Smoke
Instructions
- 1
In a large metal mixing bowl, combine the dry seasonings: salt, mustard powder, black pepper, and granulated sugar. Whisk them together briefly to ensure even distribution.
⏱️ 1 min - 2
Measure and add the Colgin Hickory Liquid Smoke to the dry ingredients in the bowl.
⏱️ 1 min - 3
Add the 1 pound package of ground beef to the bowl with the combined seasonings and liquid smoke.
⏱️ 1 min - 4
Using a stand mixer with a paddle attachment or your hands, thoroughly mix all ingredients until well combined and the seasonings are evenly distributed throughout the beef. Do not overmix.
⏱️ 5 min - 5
Divide the mixed beef mixture into two uniform portions. Place each portion on a separate piece of plastic wrap. Roll each portion into a tight log shape, approximately 1 1/2 to 2 inches in diameter. Wrap each log tightly with a second layer of plastic wrap to ensure a firm shape.
⏱️ 10 min - 6
Refrigerate the wrapped beef logs for a minimum of 24 hours. This allows the flavors to meld and the logs to firm up.
⏱️ 1440 min - 7
After 24 hours of refrigeration, unwrap the logs. Gently re-roll them by hand on a clean surface to ensure a perfectly uniform shape, as they may have flattened slightly during refrigeration.
⏱️ 5 min - 8
Preheat your oven to 275°F. Line a baking sheet with parchment paper. Place the re-rolled logs on the prepared baking sheet.
⏱️ 10 min•🌡️ 275 - 9
Bake the summer sausage in the preheated oven for approximately 2 hours, or until the internal temperature reaches 160°F. The logs should be firm to the touch.
⏱️ 120 min•🌡️ 275 - 10
Once baked, remove the summer sausage from the oven and let it cool completely on the baking sheet at room temperature, then transfer to the refrigerator to chill thoroughly before slicing. This can take several hours.
⏱️ 180 min - 11
Once fully cooled and chilled, slice the beef summer sausage into thin rounds and serve as an appetizer with crackers, cheese, or your favorite accompaniments.
⏱️ 5 min