Easy Homemade Summer Sausage

July  2, 2014
3 Ratings
Author Notes

my grandma's easy recipe to use up extra ground beef or venison. —Jen S

  • Prep time 24 hours
  • Cook time 1 hour
  • Serves 16 servings
  • 2 pounds Ground Beef
  • 3/4 cup Water
  • 1/2 teaspoon Garlic Powder
  • 2 tablespoons Curing Salt 2 tablespoons - sugar-based curing mixture (such as Morton® Tender Quick)
  • 1 tablespoon Liquid Smoke Flavoring
  • 1 tablespoon Mustard Seed
In This Recipe
  1. In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing salt, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours. Preheat the oven to 350 degrees F. Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

See what other Food52ers are saying.

  • Joanne J Hunter
    Joanne J Hunter
  • Jen S
    Jen S
  • Ben Chodyniecki
    Ben Chodyniecki
  • Timko

5 Reviews

Joanne J. January 24, 2019
I love this!
This was my grandma's recipe as well, but she would quadruple...huge family back then. My mom used this 2 pound recipe as my 6 siblings and I grew up, exact amounts of immediate as well. O used to make it, but got lazy and just started buying the store bought stuff. I forgot about the recipe until I was digging in my recipe box. Couldn't find Morton Quick Cure in any stores, so ordered it online. It came today, and I can't wait to make it tomorrow, and share with others next week.
So nice to see the same recipe I grew up eating!
Timko March 30, 2018
Stay away from Morton's tender quick! I have been using Prauge Powder for over 15 years and the ratio is 1 tsp to 10 lbs of meat.
Author Comment
Jen S. April 28, 2017
Because its a sugar based mixture - (use Morton Quick Tender
Ben C. April 28, 2017
2 tbs of cure for 2lbs meat is way too much. Why do you even need cure when you bake at 350 degrees?
Joanne J. January 24, 2019
Always late for the party here! LOL
As with any meat that is cured, using the quick cure preserves the meat so it remains fresh and safe to consume much longer.