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
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
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.
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.
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!Print
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)
- 1/2 teaspoon garlic salt
- 1 Tablespoon mustard seed
- 2 — 3 teaspoons coarse ground pepper (to taste)
- 1 Tablespoon liquid smoke
- 1 Tablespoon granulated sugar
- Preheat oven to 275°.
- Place all the ingredients in a large mixing bowl
- Use your hands to thoroughly combine the ingredients and make sure they are evenly distributed.
- Divide the mixture in half and roll each half into a log 6 or 7 inches long.
- Wrap each log in plastic wrap and refrigerate them for 24 hours to let the curing salt do its magic.
- Unwrap the logs and place them on a rimmed baking sheet.
- Bake for 2 hours at 275°.
- Cool and then refrigerate.
- Slice and serve as desired.
- Category: Appetizer, Snack, Beef
- Method: baking
- Cuisine: American