Homemade Beef Summer Sausage
Homemade Beef Summer Sausage
Ingredients
- 2 pounds medium lean ground beef, 80–85%
- 2 tablespoons Morton Tender Quick
- 1/2 teaspoon garlic powder
- 1 tablespoon mustard seed
- 2 teaspoons coarse ground pepper, or up to 3 teaspoons for more spice
- 1 tablespoon liquid smoke
- 1 tablespoon granulated sugar
- as needed plastic wrap
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the ground beef, Morton Tender Quick, garlic powder, mustard seed, coarse ground pepper, liquid smoke, and granulated sugar. Mix all ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 5 min
- 2
Divide the seasoned beef mixture into 2 equal portions. Shape each portion into a log, approximately 6–7 inches long.
⏱️ 5 min
- 3
Tightly wrap each beef log in plastic wrap. For extra security and to maintain shape, double wrap each log.
⏱️ 5 min
- 4
Place the wrapped logs in the refrigerator and allow them to chill for 24 hours. This crucial step helps the flavors meld and the sausage to cure properly.
⏱️ 1440 min
- 5
After the refrigeration period, unwrap the summer sausage logs and place them on a sheet pan.
⏱️ 1 min
- 6
Preheat your oven to 275°F. Bake the summer sausage logs for 2 hours.
⏱️ 120 min•🌡️ 275
- 7
Once baked, remove the summer sausage from the oven and allow it to cool completely in the refrigerator. Once cooled, slice the sausage and store it in an airtight container in the fridge or freezer.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Beef Summer Sausage
- 2 pounds medium lean ground beef, 80–85%
- 2 tablespoons Morton Tender Quick
- 1/2 teaspoon garlic powder
- 1 tablespoon mustard seed
- 2 teaspoons coarse ground pepper, or up to 3 teaspoons for more spice
- 1 tablespoon liquid smoke
- 1 tablespoon granulated sugar
- as needed plastic wrap
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the ground beef, Morton Tender Quick, garlic powder, mustard seed, coarse ground pepper, liquid smoke, and granulated sugar. Mix all ingredients thoroughly until well combined and the mixture is uniform.
⏱️ 5 min - 2
Divide the seasoned beef mixture into 2 equal portions. Shape each portion into a log, approximately 6–7 inches long.
⏱️ 5 min - 3
Tightly wrap each beef log in plastic wrap. For extra security and to maintain shape, double wrap each log.
⏱️ 5 min - 4
Place the wrapped logs in the refrigerator and allow them to chill for 24 hours. This crucial step helps the flavors meld and the sausage to cure properly.
⏱️ 1440 min - 5
After the refrigeration period, unwrap the summer sausage logs and place them on a sheet pan.
⏱️ 1 min - 6
Preheat your oven to 275°F. Bake the summer sausage logs for 2 hours.
⏱️ 120 min•🌡️ 275 - 7
Once baked, remove the summer sausage from the oven and allow it to cool completely in the refrigerator. Once cooled, slice the sausage and store it in an airtight container in the fridge or freezer.
⏱️ 60 min