🧄 Homemade Summer Sausage Recipe – Easy & Flavorful

Now, I don’t like to start a kitchen rivalry… but if you’ve only had store-bought summer sausage, you’re in for a real treat. Homemade summer sausage is richer in flavor, customizable to your taste, and gives off that nostalgic “grandpa’s hunting cabin” vibe that just hits right every time.

Whether you’re prepping snacks for game night, holiday trays, or just want a hearty bite with some crackers and cheese, this recipe brings the flavor — no smoker needed. Plus, it keeps beautifully in the fridge, making it a go-to for gifting or snacking all week long.

Let’s be honest — summer sausage has a reputation for being a “guy food.” But ladies, once you’ve tried this juicy, smoky, garlic-and-pepper-kissed goodness fresh from your own oven, you’ll never go back to the shrink-wrapped stuff again.

Question for you: Do you remember having summer sausage at family gatherings? Was it Hickory Farms or homemade?

🛒 Ingredients

Here’s everything you’ll need for a batch of flavorful, homemade summer sausage:

• 5 lbs ground beef (not lean – you want that fat for flavor)

• 5 Tbsp liquid smoke (usually near the BBQ sauces)

• 5 Tbsp Morton® Tender Quick® curing salt (dark blue bag in the spice aisle)

• 2 Tbsp coarse ground black pepper

• 2 Tbsp minced garlic

• 2 Tbsp mustard seeds

💡 If you’re using venison, replace 3 lbs of the beef with venison and keep 2 lbs of fatty hamburger for moisture.

👩‍🍳 Directions

Step 1: Mix It Up

In a large bowl, toss in all your ingredients and mix with your hands — yep, just like meatloaf. Make sure everything gets well combined.

Tip: Resist the urge to “just stir with a spoon.” You need your hands to get everything cozy and evenly seasoned.

Step 2: Let It Rest

Cover the bowl and let it chill in the fridge for 24 hours. This gives the flavors time to mingle and the curing salt to work its magic.

Step 3: Knead Again

Pull it out the next day and give it another good kneading. This second mix helps create that firm, sliceable texture.

Step 4: Shape Your Logs

Divide into four equal parts and roll each into a 14×2-inch log — think thick salami-style rolls.

Note: Make them tight! Press out air bubbles to avoid cracks during baking.

Step 5: Bake

Place logs on a cookie sheet with raised sides (you don’t want juices running off).
Bake at 300°F for 3 hours.

Step 6: Chill Out

Remove from oven and wrap each log first in wax paper, then in aluminum foil.
Refrigerate until fully chilled — at least a few hours, overnight is best.

Step 7: Serve

Slice thin and serve cold or room temp with crackers, cheese, pickles — or honestly, just eat it plain.

🔁 Variations & Tips

• Want a kick? Add 1 tsp crushed red pepper or a pinch of cayenne.

• Love cheese? Fold in ½ cup of diced cheddar or pepper jack before shaping your logs.

• Venison option: Use 3 lbs ground venison + 2 lbs hamburger to get that perfect fat balance.

• Cracks in the sausage? You probably didn’t knead enough. Spend time forming tight logs.

🧊 Storage tip: Wrap tightly and refrigerate for up to 2 weeks, or freeze for up to 3 months.

💬 Wrap-Up

Homemade summer sausage might sound like something only your great-uncle knew how to do — but now, it’s your turn. It’s easy, makes a big batch, and tastes miles better than anything pre-packaged.

So, what’s your favorite way to serve summer sausage?
With cheddar and mustard? Rolled into a snack board? Or just sneak a slice every time you open the fridge?

Drop a comment below and let’s talk sausage secrets. 🧡

Homemade Summer Sausage

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Ingredients

  

• - 5 lbs ground beef not lean
• - 5 Tbsp liquid smoke
• - 5 Tbsp Morton Tender Quick curing salt
• - 2 Tbsp coarse black pepper
• - 2 Tbsp minced garlic
• - 2 Tbsp mustard seeds

Instructions

 

• In a large bowl, mix all ingredients with your hands until well combined.
• Cover and refrigerate for 24 hours.
• Knead the mixture again the next day.
• Divide into 4 equal parts and shape into 14x2 inch logs.
• Place logs on a cookie sheet with raised sides.
• Bake at 300°F for 3 hours.
• Wrap each log in wax paper, then foil, and refrigerate until chilled.
• Slice and serve cold or at room temperature.

Notes

- For venison, use 3 lbs venison and 2 lbs hamburger.
- Add crushed red pepper or diced cheese for variations.
- Store in the fridge for up to 2 weeks or freeze for 3 months.