This homemade summer sausage is packed with flavor and perfect for snacking or serving with crackers and cheese. Here’s how you can make it:
Ingredients:
- 5 lbs ground hamburger (do not use lean burger, the fat is important for texture and flavor)
- 5 Tbsp liquid smoke (found near the barbecue sauce)
- 5 Tbsp Morton Salt Tender Quick (found in the spice aisle, in a dark blue bag)
- 2 Tbsp coarse ground pepper
- 2 Tbsp minced garlic
- 2 Tbsp mustard seeds
Directions:
- Mix the Meat and Spices:
- In a large mixing bowl, combine all the ingredients: the ground hamburger, liquid smoke, Morton Salt Tender Quick, coarse ground pepper, minced garlic, and mustard seeds.
- Using your hands (like you’re making meatloaf), mix everything thoroughly. Make sure the spices are evenly distributed throughout the meat mixture.
- Refrigerate the Mixture:
- Once mixed, cover the bowl with plastic wrap or a lid and refrigerate the meat mixture for 24 hours. This allows the flavors to marinate and develop.
- Shape the Sausage Logs:
- After the mixture has chilled for 24 hours, take it out of the fridge. Knead it again to ensure everything is mixed well.
- Divide the mixture into 4 portions and shape each portion into a log, approximately 14 inches long and 2 inches wide. Make sure the logs are tightly packed to prevent cracks from forming during baking.
- Prepare for Baking:
- Place the sausage logs on a cookie sheet with 1-2 inch sides to catch any drippings. Leave some space between the logs for even cooking.
- Bake the Sausage:
- Preheat your oven to 300°F (150°C).
- Bake the sausage logs in the oven for 3 hours. The low and slow baking process helps cook the sausage evenly and allows the flavors to develop.
- Cool and Wrap:
- After baking, remove the sausage logs from the oven and let them cool slightly.
- Once cooled, wrap each sausage log tightly in wax paper, followed by aluminum foil to help preserve freshness. The wax paper helps keep moisture in, while the foil ensures the sausage doesn’t dry out.
- Chill the Sausage:
- Refrigerate the wrapped sausage until it is well chilled. This can take several hours or overnight.
- Serve:
- Once chilled, unwrap the sausage and slice it into thin rounds. It’s ready to eat on its own, with crackers and cheese, or as part of a charcuterie board.
Tips for Venison Version:
- Venison is leaner than beef, so to avoid the sausage being too dry, use 3 lbs of venison and 2 lbs of hamburger for the right fat balance.
This homemade summer sausage is perfect for gifting, parties, or just as a treat for yourself. Enjoy the bold flavors and the satisfaction of making it yourself!