Home » Appetizer Recipes

Homemade Beef Summer Sausage

Homemade Beef Summer Sausage on wooden board with marble jack cheese and whole grain crackers

My Home­made Beef Sum­mer Sausage recipe is a scrump­tious­ly sat­is­fy­ing and savory option for your hol­i­day appe­tiz­ers, meat and cheese trays, char­cu­terie boards or any time you want a deli­cious snack! 

Hon­est­ly, it would be great in hol­i­day gift bas­kets, too. 

It is beefy, salty, smoky good­ness. You can mix the sim­ple ingre­di­ents togeth­er in just min­utes and then just kind of for­get about it until it’s time to bake it up.

Home­made Beef Sum­mer Sausage will wow your guests! The fla­vor is phe­nom­e­nal and it will be one of those recipes you are asked for over and over, again.  You con­trol the ingre­di­ents and spice lev­el, so you can serve and gift it with con­fi­dence in its qual­i­ty. It also freezes well.

You’ll be hard-pressed to ever buy anoth­er one of those “logs-o-meat” after indulging in this sim­ple and deli­cious treat!  Home­made Beef Sum­mer Sausage is a snack­ing tra­di­tion in our home, from Thanks­giv­ing through New Years.  I hope you will enjoy it with your fam­i­ly, too!

Ingredients for Homemade Beef Summer Sausage

  • lean ground beef, (I usu­al­ly use 93%.)
  • ten­der-quick/ cur­ing salt
  • gar­lic powder
  • coarse black pepper
  • mus­tard seed
  • liq­uid smoke
  • sug­ar

The ingre­di­ents to make Sum­mer Sausage at home are pret­ty straight for­ward, but I do want to talk about two of them. Some of you may have *liq­uid smoke in your pantry, all the time, like me. It can be used for lots of oth­er recipes, but it is essen­tial to Home­made Beef Sum­mer Sausage. You can use whichev­er brand you have access to. Most stores car­ry at least one brand. If you pre­fer to order it, this is *the liq­uid smoke I use, on Amazon.

Cur­ing salt or Ten­der-Quick salt can­not be sub­sti­tut­ed for with any oth­er type of salt. It’s a blend of salt, sug­ar and oth­er ingre­di­ents that allow meat to cure, like a ham, bacon or sausages. I used to be able to buy it local­ly, but *I order it from Ama­zon, now.

How to Make Homemade Beef Summer Sausage

ingredients for homemade beef summer sausage in a glass mixing bowl

Mix­ing up the sum­mer sausage is as sim­ple as putting all the ingre­di­ents in a large mix­ing bowl and stir­ring until every­thing is even­ly dis­trib­uted and com­bined. Hon­est­ly, I use my hands to mix it up. Just like with a meat­loaf, it’s eas­i­er to get the ingre­di­ents blend­ed well.

Once the mix­ture is ready, divide it in half and roll each half into a log. Wrap each log in plas­tic wrap and leave in the fridge for 24 hours to allow the cur­ing salt to work its magic.

homemade beef summer sausage rolled into logs and sealed into plastic wrap for 24 hour refrigeration

After 24 hours, unwrap each sausage and place it on a rimmed bak­ing sheet. Bake at 275° for 2 hours. Remove from the oven and cool on a cool­ing rack.

You could eat the sausage warm, but we pre­fer it cold. It slices well whether it’s warm or cold, though, so def­i­nite­ly go with your preference.

beef summer sausage rolls baked on a cookie sheet

Home­made Beef Sum­mer Sausage can be the cen­ter­piece of your hol­i­day meat and cheese trays or char­cu­terie boards. It’s also a great snack on foot­ball Sun­day or when watch­ing movies with the family.

Enjoy this sim­ple appe­tiz­er and I hope your hol­i­day cel­e­bra­tions are won­der­ful­ly blessed! Mer­ry hap­py fes­tiv­i­ties, my friend!

homemade beef summer sausage on wooden board with cheese and crackers
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Beef Summer Sausage on wooden board with marble jack cheese and whole grain crackers

Homemade Beef Summer Sausage

  • Author: Glen­da Embree
  • Total Time: 2 hours 5 minutes
  • Yield: 2 lbs 1x


Beefy, salty and smoky snack­ing good­ness.  It has a pep­pery bite which you con­trol by how much pep­per you add.  Per­fect on char­cu­terie boards or meat and cheese plat­ters.  A great appe­tiz­er or snack that is so sim­ple.  Every­one will want your recipe.


  • 2 lbs lean ground beef
  • 2 Table­spoons Mor­ton Ten­der Quick Salt (  or cur­ing salt of your choice)
  • ½ tea­spoon gar­lic salt
  • 1 Table­spoon mus­tard seed
  • 23 tea­spoons coarse ground pep­per (to taste)
  • 1 Table­spoon liq­uid smoke
  • 1 Table­spoon gran­u­lat­ed sugar


  1. Place all the ingre­di­ents in a large mix­ing bowl
  2. Use your hands to thor­ough­ly com­bine the ingre­di­ents and make sure they are even­ly distributed.
  3. Divide the mix­ture in half and roll each half into a log 6 or 7 inch­es long.
  4. Wrap each log in plas­tic wrap and refrig­er­ate them for 24 hours to let the cur­ing salt do its magic.
  5. Unwrap the logs and place them on a rimmed bak­ing sheet.
  6. Bake for 2 hours at 275°.
  7. Cool and then refrigerate.
  8. Slice and serve as desired.
  • Prep Time: 5 min­utes
  • Cook Time: 2 hours
  • Cat­e­go­ry: Appe­tiz­er, Snack, Beef
  • Method: bak­ing
  • Cui­sine: Amer­i­can

More Great Appetizer Ideas for the Holidays

Jalapeno Pop­per Dip

Glen­da’s Spicy Meatballs

Easy Taco Dip

Ham and Cheese Sliders

15 thoughts on “Homemade Beef Summer Sausage”

  1. Such a great way to make sum­mer sausage. I loved how it paired per­fect­ly with all the cheese and crack­ers we had. I’m mak­ing this one for the big game again too!

  2. Thank you so much for shar­ing! I’m so excit­ed to make this. I love that we can con­trol what goes into the sausage by mak­ing it from scratch!

    • Saideh, no unfor­tu­nate­ly not. The ten­der-quick salt is a cur­ing salt. Reg­u­lar refined salt will not cure the meat.

  3. Made this over the week­end and they taste great. My only prob­lem was the cook. They came out real­ly dark. Guess I will have to play with the temps. But oth­er than that, great recipe.

  4. I’ve always found mak­ing cured sausage lit­tle daunt­ing, but your recipe made me real­ize it could­n’t be eas­i­er. You’re right, I will prob­a­bly nev­er buy sum­mer sausage at the store again!


Leave a Comment

Recipe rating