For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the mixture. Ensure the curing mixture is evenly distributed to ensure proper preservation and flavor. For a richer flavor, consider using a blend of ground beef and ground pork or venison. The ice-cold water helps to keep the meat cold and prevents the fat from melting during mixing. Adjust liquid smoke to taste; some brands are stronger than others.
Homemade Summer Sausage
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME25 hrs 10 mins
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SERVING16 People
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VIEWS37
Transform extra ground meat into a flavorful, smoky summer sausage that's perfect for sharing. This recipe is easily scalable, freezes beautifully, and pairs exquisitely with sharp cheese and zesty mustard on crackers – an ideal addition to any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol34 mg
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Fiber0 g
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Protein9 g
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Saturated Fat3 g
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Sodium896 mg
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Sugar0 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large bowl, combine the ground beef and ice-cold water. (5 minutes)
02 Step
Recipe View 2 mins Thoroughly blend until the mixture is smooth and hydrated. (2 minutes)
03 Step
Recipe View 3 mins Add garlic powder, curing mixture, liquid smoke, and mustard seed. (3 minutes)
04 Step
Recipe View 5 mins Mix all ingredients thoroughly, ensuring even distribution of seasonings. (5 minutes)
05 Step
Recipe View 5 mins Divide the mixture into two equal portions and shape each into a uniform roll. (5 minutes)
06 Step
Recipe View 24 hrs Wrap each roll tightly in aluminum foil and refrigerate for 24 hours to allow the flavors to meld and the curing process to begin. (24 hours)
07 Step
Recipe View 10 mins Preheat the oven to 350 degrees F (175 degrees C). (10 minutes)
08 Step
Recipe View 2 mins Remove the foil from the beef rolls. (2 minutes)
09 Step
Recipe View 3 mins Pierce the bottom of each roll with a fork to allow rendered fat to drain during baking. (3 minutes)
10 Step
Recipe View 2 mins Place the rolls on a roasting rack set inside a shallow roasting pan to catch drippings. (2 minutes)
11 Step
Recipe View 1 hrs Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C). (1 hour)
12 Step
Recipe View 30 mins Remove from the oven and let the sausage cool completely. (30 minutes)
13 Step
Recipe View 2 hrs Wrap tightly in plastic wrap or foil and refrigerate until thoroughly chilled before slicing and serving. (2 hours)
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RECIPE REVIEWS
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Please Rate
Kody Hickle
Jun 23, 2025Followed the recipe exactly, and it turned out perfectly. Great way to use up some extra ground beef.
Ivory Shields
May 11, 2025The liquid smoke really makes this sausage. I like to add a little extra mustard seed for a bit more tang.
Velva Nikolaus
May 2, 2025This recipe is a game-changer! So easy, and the sausage tastes amazing. I used venison, and it was a hit!
Godfrey Mayert
Apr 1, 2025I've made this sausage several times now, and it's always a crowd-pleaser. Freezes well, too!