Sandy's Summer Sausage

Recipe View 5 mins In a large bowl, gently combine the ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and black pepper. Avoid overmixing to maintain a desirable texture. (5 minutes)

Recipe View 10 mins Divide the mixture into two equal portions. Shape each portion into a uniform log. Wrap each log tightly in aluminum foil, ensuring the shiny side of the foil faces the meat. (10 minutes)

Recipe View 24 hrs Refrigerate the wrapped logs for 24 hours to allow the flavors to meld and the curing process to begin. (24 hours)

Recipe View 15 mins Preheat your oven to 325°F (165°C). (15 minutes)

Recipe View 5 mins Using a toothpick or skewer, create small perforations on the bottom side of the aluminum foil-wrapped logs to allow excess moisture to escape during baking. (5 minutes)

Recipe View 2 mins Place the logs on a broiler rack set inside a broiler pan. Add approximately 1/2 inch of water to the bottom of the broiler pan to create a moist environment. (2 minutes)

Recipe View 1 hrs 30 mins Bake in the preheated oven for 90 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy. (90 minutes)

Recipe View 30 mins Remove from the oven and let cool at room temperature for 30 minutes. (30 minutes)

Recipe View 12 hrs Refrigerate the sausage logs, still wrapped in foil, for at least 12 hours, or preferably overnight, to ensure they are thoroughly chilled before unwrapping and slicing. (12 hours)

Recipe View 0 mins Unwrap the chilled sausage logs and slice them thinly. Serve with your favorite crackers, cheese, and other accompaniments for a delectable snack or appetizer.