Homemade Summer Sausage

Homemade Summer Sausage


5 lb ground hamburger (no lean burger)
5 Tbsp liquid smoke (found near barbecue sauce)
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds


  1. In a large bowl, mix all ingredients with your hands like making meatloaf.
  2. Cover the bowl and refrigerate for 24 hours.
  3. Take the mixture out of the refrigerator and knead it once more.
  4. Divide the mixture into four equal parts.
  5. Form each part into a 14×2 inch log shape.
  6. Place the logs on a cookie sheet with 1-2 inch sides.
  7. Preheat the oven to 300 degrees Fahrenheit.
  8. Bake the logs in the oven for 3 hours.
  9. Take the logs out of the oven and wrap them in wax paper.
  10. Wrap aluminum foil around the wax paper.
  11. Refrigerate the wrapped logs until well chilled.
  12. To serve, slice the logs and eat alone or with crackers and cheese.

Note: When rolling the logs into shape, make sure to knead the meat and form a tight log to avoid cracks while baking. If using venison, it is recommended to mix it with hamburger to add fat. Use 3 lbs venison and 2 lbs hamburger for this recipe.

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