Homemade Summer Sausage
Juicy, smoky, and bursting with savory goodness—Homemade Summer Sausage is a classic anyone can make right in their own kitchen.
Servings: 4 servings
Equipment
- Mixing Bowl
- Wire Rack
- Rimmed Baking Sheet
Ingredients
Meat
- 5 lb Ground Hamburger Not lean
Seasonings
- 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
Instructions
- 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.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours to develop flavor and texture.
- After curing, divide the mixture into 4 equal portions and shape each into a tight, firm log about 2 inches in diameter. Wrap each log in parchment or plastic wrap, twisting the ends to secure.
- Place the logs on a wire rack set over a rimmed baking sheet. Bake in a preheated 225°F (110°C) oven for 4 hours.
- Once baked, let the sausages cool completely at room temperature, then refrigerate for at least 8 hours before slicing.
Notes
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.