Directions
- 1Add all ingredients (except beef) to a large bowl or stand mixer.
- 2Add 2 lbs of 88% lean ground beef to the mixture.
- 3Mix thoroughly using a stand mixer with a paddle attachment or by hand.
- 4Divide the mixture into two equal portions.
- 5Shape each portion into a log, about 6–7 inches long.
- 6Wrap each log tightly in plastic wrap, preferably double-wrapped.
- 7Refrigerate the wrapped logs for 24 hours.
- 8After 24 hours, unwrap the logs and place them on a sheet pan. Roll them slightly if they flattened overnight.
- 9Bake at 275°F (135°C) for 2 hours.
- 10Remove from the oven and transfer to a plate to cool off for about 20 minutes until room temperature.
- 11Cover the cooled logs and place them in the fridge.
- 12Slice and store the summer sausage. One log can be frozen for later.
Ingredients
- 2 lbs medium lean ground beef (80–85%)
- 2 tbsp Morton Tender Quick salt
- 0.5 tsp garlic powder
- 1 tbsp mustard seed
- 2 tbsp coarse ground black pepper
- 1 tbsp liquid smoke
- 1 tbsp granulated sugar
Equipment
stand mixerpaddle attachmentlarge bowlplastic wrapsheet pan
Tips
- Use Morton Tender Quick salt, not regular kosher salt or Himalayan pink salt.
- For kid-friendly sausage, use less coarse ground pepper.
- The color of the sausage is due to Morton Tender Quick; it would be brown like a meatloaf with regular salt.
- Cool the sausage off for about 20 minutes to room temperature before covering and refrigerating.
- One log can go in the freezer, and another in the fridge.
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