Homemade Summer Sausage
Ingredients:
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
directions
- In a large bowl, mix all ingredients with your hands like making meatloaf.
- Cover the bowl and refrigerate for 24 hours.
- Take the mixture out of the refrigerator and knead it once more.
- Divide the mixture into four equal parts.
- Form each part into a 14×2 inch log shape.
- Place the logs on a cookie sheet with 1-2 inch sides.
- Preheat the oven to 300 degrees Fahrenheit.
- Bake the logs in the oven for 3 hours.
- Take the logs out of the oven and wrap them in wax paper.
- Wrap aluminum foil around the wax paper.
- Refrigerate the wrapped logs until well chilled.
- 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.
