Bake

Easy Homemade Summer Sausage

by:
December 21, 2021
5 Stars
Author Notes

This is my grandma's recipe for summer sausage....an easy recipe to use up extra ground beef or venison. —Jen S

Test Kitchen Notes

Making sausage at home as opposed to going to the grocery store may seem daunting at first, but this recipe proves that it's a lot easer than you might think. No casings or grinding meat on your own necessary here. It does require curing salt and liquid smoke flavoring, but otherwise calls for ground beef, garlic powder, and mustard seeds—that's it. Liquid smoke flavoring gives you that wonderful wood smoke taste without having to turn on your grill. You can use it for mostly any meat or vegetable, so if you haven't cooked with it before, this recipe is the perfect excuse to give it a try.

All you have to do is mix the ingredients with your hands to combine, just as you would making meatloaf. Let the meat chill in the fridge for a day, then bake in the oven for an hour. Return the meat back to the fridge after cooking so it's cold, then slice and enjoy. You can use this technique for almost any kind of ground meat, and you'll discover how rewarding it is to make in your own kitchen. Have some with eggs for breakfast, sliced on a sandwich, or on its own for a hearty entrée. You can also grill the sausages instead of baking if it's warm enough outside. Try mixing up the ratios for the seasonings to find that perfect balance for you. Use any kinds of herbs and spices you have on hand; just be sure to let us know how making your own sausage goes in the comments. —The Editors

  • Prep time 24 hours
  • Cook time 1 hour
  • Serves 16 servings
Ingredients
  • 2 pounds ground beef
  • 3/4 cup water
  • 2 tablespoons curing salt
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon garlic powder
In This Recipe
Directions
  1. In a large bowl, mix the ground beef and water until well blended. Add the curing salt, liquid smoke flavoring, mustard seeds, and garlic powder and mix to combine. It's best to use your hands for this, like meatloaf. 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.
  2. Form the mixture into two rolls and wrap with foil. Refrigerate for 24 hours.
  3. Heat the oven to 350°F. Remove the foil. Poke holes in the bottom of the beef mixture. Arrange the rolls on a roasting rack set in a shallow roasting pan to catch the drippings.
  4. Bake for 1 hour. Let 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
    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.