Name: Homemade Summer Sausage
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 5 lb Ground Hamburger (Not lean); 5 tablespoons Liquid Smoke; 5 tablespoons Morton Salt Tender Quick (Essential for curing); 2 tablespoons Coarse Ground Black Pepper; 2 tablespoons Minced Garlic; 2 tablespoons Mustard Seeds

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Juicy, smoky, and bursting with savory goodness—Homemade Summer Sausage is a classic anyone can make right in their own kitchen. Picture the irresistible aroma wafting through your house as the sausage slow-cooks, promising hearty slices perfect for snacking, sandwiches, or party platters. Did you know that summer sausage got its name because it keeps well even in warmer months before refrigeration was common? This recipe is all about simple prep, budget-friendly ingredients, and family togetherness.

Why is this summer sausage special? It’s easier than you think! If you’ve enjoyed my homemade beef jerky recipe, you’ll find this summer sausage is even more fuss-free. The flavors are bold, richly seasoned with garlic and pepper, and perfectly smoky thanks to a hint of liquid smoke. So gather your loved ones, invite them to the table, and get ready to slice into something deliciously memorable!

What is Homemade Summer Sausage?

Ever wondered what exactly makes “summer sausage” deserving of such a sunny name? Despite sounding like a picnic-only treat, Homemade Summer Sausage is a cured meat that was invented long before widespread refrigeration. Meat lovers would prepare it during the winter and enjoy it all through summer, thanks to its excellent keeping qualities! It’s the kind of food that proves the old saying true—the way to a man’s heart is through his stomach. But really, who can resist a homemade sausage? If you’re looking for a little culinary adventure, grab your apron, have some fun, and give this time-tested tradition a try.

Why You’ll Love This Homemade Sausage Recipe

First, the flavor—Homemade Summer Sausage is all about the perfect balance of bold spices, smoky richness, and tender texture. Each enjoyable bite is packed with garlic, pepper, mustard seeds, and a signature whiff of liquid smoke, making every slice both hearty and crave-worthy. Second, you’ll love the savings. Making sausage at home is far more budget-friendly than buying specialty deli meats. You control your ingredients, which means no questionable additives—just real, honest flavors at a fraction of the store cost. Lastly, the toppings and pairings are endlessly fun. Slice it thick for sandwiches topped with sharp cheddar and tangy pickles, or dice it into cubes for an irresistible snack board. If you loved my Easy Smoked Chicken Breast, you’ll find this recipe just as flavorful—maybe even better! Why wait? Give it a try this weekend and treat your family to something truly delicious.

How to Make

Quick Overview: A No-Fuss Guide to Savory Success

This Homemade Summer Sausage recipe couldn’t be easier. With a handful of simple ingredients and a bit of patience while it rests, you’ll enjoy delicious smoky-salty sausage that rivals any deli version. The prep is incredibly simple—just mix, roll, and bake. There’s no need for special casings or equipment. Prep time is under 20 minutes, and the hardest part is waiting for the flavors to meld! The result is always satisfying: juicy, well-seasoned sausage that’s ready for slicing and serving.

Sliced homemade summer sausage with cheese and crackers on a rustic boar

Ingredients

5 lb ground hamburger (not lean)
5 tablespoons liquid smoke
5 tablespoons Morton Salt Tender Quick
2 tablespoons coarse ground black pepper
2 tablespoons minced garlic
2 tablespoons mustard seeds

Step-by-Step Instructions

Mix the ingredients: In a large mixing bowl, combine ground hamburger, liquid smoke, Morton Salt Tender Quick, pepper, garlic, and mustard seeds. Mix thoroughly by hand or with a sturdy spoon until the mixture is sticky and well combined.
Cure the sausage: Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours. This step is critical to develop the flavor and traditional summer sausage texture.
Shape the logs: After curing, divide the mixture into 4 equal portions. Shape each into a tight, firm log about 2 inches in diameter. Wrap each one in parchment or plastic wrap, twisting the ends to secure.
Bake the sausage: Place the logs on a wire rack set over a rimmed baking sheet. This allows fat to drip and heat to circulate evenly. Bake in a preheated 225°F (110°C) oven for 4 hours.
Cool and refrigerate: Once baked, remove the sausages from the oven and let them cool completely at room temperature. Then refrigerate for at least 8 hours before slicing for best texture and flavor.

What to Serve Homemade Summer Sausage With

Homemade Summer Sausage makes a fantastic centerpiece for all your favorite gatherings. Serve thick slices on a rustic charcuterie board with sharp cheddar cheese, whole-grain mustard, and salty pretzels. For lunch, layer it in a fresh sandwich with lettuce, tomato, and a swipe of mayo. It’s also a great addition to potato salad, scrambled eggs, or even tossed into warm pasta for a smoky twist. Pair it with cold lemonade or a crisp lager for the perfect finishing touch.

Top Tips for Perfecting Homemade Summer Sausage

Use fatty beef: Avoid lean hamburger—it lacks the fat that keeps the sausage juicy.
Stick with Tender Quick: This curing salt is key for both safety and flavor. Do not substitute with regular salt.
Customize the spice: Add crushed red pepper, smoked paprika, or diced jalapeños to match your flavor preferences.
Don’t rush the cure: Give the meat at least 24 hours in the fridge to develop that traditional summer sausage bite.
Avoid overbaking: Four hours at 225°F is plenty. Overcooking can make the sausage dry or crumbly.

Storing and Reheating Tips

Homemade Summer Sausage keeps beautifully. Wrap cooled logs tightly in plastic wrap or store in airtight containers. Refrigerated, it lasts up to three weeks. For long-term storage, wrap in foil and freeze in zip-top bags for up to three months. Thaw overnight in the fridge before serving. It’s typically enjoyed cold or at room temperature, but lightly pan-searing a slice adds a delicious crispy edge for breakfast or sandwiches.

FAQs

Can I use a different type of meat for this recipe?
Yes! Ground pork or venison work well. Just make sure the meat has enough fat to stay moist.

Do I really need to use Morton Salt Tender Quick?
Yes. This curing salt is essential for safety and the proper texture of summer sausage.

Can I skip the liquid smoke?
It’s not recommended—liquid smoke is what gives the sausage its classic smoky profile without needing a smoker.

How do I know when it’s done baking?
It should reach an internal temperature of 160°F and feel firm to the touch. Use a meat thermometer for accuracy.

What’s the best way to slice and serve it?
Let it chill fully before slicing. Use a sharp knife and serve it thinly sliced on crackers, in sandwiches, or cubed for snack boards.

Conclusion

Homemade Summer Sausage is a time-honored tradition that transforms simple ingredients into a flavorful, versatile, and budget-friendly treat. Whether you’re preparing snacks for a party or meal prepping for the week, this nostalgic recipe delivers every time. With just a bit of mixing, curing, and baking, you’ll create a delicious sausage that’s perfect for sharing—or savoring all to yourself. Ready to make your family’s new favorite recipe? Give this homemade classic a try, and don’t forget to explore more meaty adventures on the blog!