Homemade Summer Sausage

Here’s a step-by-step guide with more details to make your Homemade Summer Sausage perfect!

Ingredients:

5 lbs ground hamburger (choose regular ground beef, not lean, for the right texture and flavor)
5 Tbsp liquid smoke (adds a smoky flavor without smoking; Hickory or Mesquite varieties work well)

5 Tbsp Morton Salt Tender Quick (a curing salt used for preserving meat, found in the spice or salt aisle)
2 Tbsp coarse ground black pepper (freshly ground gives the best texture and bite)
2 Tbsp minced garlic (use fresh or pre-minced, or substitute with 1 Tbsp garlic powder)

2 Tbsp mustard seeds (adds a subtle crunch and tangy flavor)

Instructions:

Step 1: Combine Ingredients Thoroughly

In a large mixing bowl, add the ground hamburger, liquid smoke, Tender Quick salt, ground black pepper, minced garlic, and mustard seeds.
Mix by hand: Knead the mixture like you would for meatloaf, ensuring all the seasonings are evenly incorporated. This helps the sausage have consistent flavor and texture.

Step 2: Chill the Mixture

Cover the bowl with plastic wrap or place the meat mixture in a large airtight container.
Refrigerate for 24 hours to allow the flavors to penetrate the meat and the curing salt to work. This time is crucial for both flavor development and texture.

Step 3: Re-mix and Shape Logs

After 24 hours, remove the mixture from the fridge. Knead it again to ensure an even texture and break down any compacted areas.

Divide the mixture into 4 equal portions. With each portion, shape a tight log about 14 inches long and 2 inches thick. When shaping, knead and press the meat to eliminate air pockets, which could create cracks or uneven textures.

Step 4: Prepare for Baking

Place the logs on a cookie sheet with 1-2 inch high sides (this catches any fat or liquid that renders out during baking).
Preheat your oven to 300°F (150°C).

Step 5: Bake Low and Slow

Bake the logs for 3 hours at 300°F. This low and slow cooking method allows the sausage to cook evenly and develop a firm texture.
Optional Tip: Halfway through baking, you can rotate the logs for even cooking and color.

Step 6: Wrap and Chill

Once the sausage logs are done, remove them from the oven and let them cool slightly.

Wrap each log tightly in wax paper and then a layer of aluminum foil. The wax paper helps lock in moisture while the foil provides an extra barrier.
Chill in the refrigerator until fully cooled (at least a few hours, but overnight is best).

Step 7: Serving Suggestions

Once chilled, slice the sausage into thin rounds. It’s perfect for serving with cheese and crackers or even as a sandwich filling.

Store any leftovers wrapped in wax paper and foil, or in an airtight container in the fridge.

Tips and Variations:

Venison Variation: If using venison (which is very lean), mix 3 lbs venison with 2 lbs of hamburger to keep a good fat-to-lean ratio, ensuring the sausage stays moist and flavorful.
Additional Flavor Options: For a bit of heat, add 1 tsp crushed red pepper flakes or a dash of cayenne pepper.

Storage: These sausage logs keep well in the fridge for up to a week, and they can also be frozen (wrap tightly in freezer-safe bags).

Troubleshooting Tips:

Cracking: If you notice cracks forming during baking, the logs may not have been tightly enough formed, or the mixture may have had air pockets. Kneading and shaping the logs tightly helps prevent this.
Dry Texture: Make sure to avoid lean ground beef, as the fat is essential for moisture. If using lean meat, adding some beef or pork fat can help.

This Homemade Summer Sausage recipe is a crowd-pleaser, perfect for gatherings, and a great make-ahead snack. The smoky, savory flavors are well worth the effort!