Homemade Beef Summer Sausage

1440 mins
Serves 1
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Directions

  1. 1Add Morton Tender Quick Salt to a bowl.
  2. 2Add Morton Tender Quick Salt to a bowl.
  3. 3Add Morton Tender Quick Salt to a bowl.
  4. 4Add garlic powder to the bowl.
  5. 5Add garlic powder to the bowl.
  6. 6Add garlic powder to the bowl.
  7. 7Add whole mustard seeds to the bowl.
  8. 8Add whole mustard seeds to the bowl.
  9. 9Add whole mustard seeds to the bowl.
  10. 10Add coarse ground pepper to the bowl.
  11. 11Add coarse ground pepper to the bowl.
  12. 12Add coarse ground pepper to the bowl.
  13. 13Add sugar to the bowl.
  14. 14Add sugar to the bowl.
  15. 15Add sugar to the bowl.
  16. 16Add liquid smoke to the bowl.
  17. 17Add liquid smoke to the bowl.
  18. 18Add liquid smoke to the bowl.
  19. 19Put on disposable gloves.
  20. 20Put on disposable gloves.
  21. 21Put on disposable gloves.
  22. 22Add ground beef to the bowl with the spices.
  23. 23Add ground beef to the bowl with the spices.
  24. 24Add ground beef to the bowl with the spices.
  25. 25Mix all ingredients thoroughly.
  26. 26Mix all ingredients thoroughly.
  27. 27Mix all ingredients thoroughly.
  28. 28Divide the meat mixture in half.
  29. 29Divide the meat mixture in half.
  30. 30Divide the meat mixture in half.
  31. 31Form each half of the meat mixture into logs using your hands.
  32. 32Form each half of the meat mixture into logs using your hands.
  33. 33Form each half of the meat mixture into logs using your hands.
  34. 34Carefully roll each log in plastic wrap.
  35. 35Carefully roll each log in plastic wrap.
  36. 36Carefully roll each log in plastic wrap.
  37. 37Refrigerate the wrapped meat logs for 24 hours.
  38. 38Refrigerate the wrapped meat logs for 24 hours.
  39. 39Refrigerate the wrapped meat logs for 24 hours.
  40. 40Prepare a sheet pan with parchment paper.
  41. 41Prepare a sheet pan with parchment paper.
  42. 42Prepare a sheet pan with parchment paper.
  43. 43Put on disposable gloves again.
  44. 44Put on disposable gloves again.
  45. 45Put on disposable gloves again.
  46. 46Unwrap the meat logs from the plastic wrap.
  47. 47Unwrap the meat logs from the plastic wrap.
  48. 48Unwrap the meat logs from the plastic wrap.
  49. 49Place the unwrapped meat logs onto the prepared sheet pan.
  50. 50Place the unwrapped meat logs onto the prepared sheet pan.
  51. 51Place the unwrapped meat logs onto the prepared sheet pan.
  52. 52Pop the sheet pan into the oven.
  53. 53Pop the sheet pan into the oven.
  54. 54Pop the sheet pan into the oven.
  55. 55Set the oven timer for two hours.
  56. 56Set the oven timer for two hours.
  57. 57Set the oven timer for two hours.
  58. 58Bake the meat logs for two hours.
  59. 59Bake the meat logs for two hours.
  60. 60Bake the meat logs for two hours.
  61. 61Check the internal temperature of the cooked sausage with a meat thermometer.
  62. 62Check the internal temperature of the cooked sausage with a meat thermometer.
  63. 63Check the internal temperature of the cooked sausage with a meat thermometer.
  64. 64Slice the summer sausage.
  65. 65Slice the summer sausage.
  66. 66Slice the summer sausage.

Ingredients

  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 tablespoons Morton Tender Quick Salt
  • 2 tablespoons Morton Tender Quick Salt
  • 2 tablespoons Morton Tender Quick Salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 1 tablespoon mustard seed
  • 1 tablespoon mustard seed
  • 1 tablespoon mustard seed
  • 2 teaspoons coarse ground pepper
  • 2 teaspoons coarse ground pepper
  • 2 teaspoons coarse ground pepper
  • 1 tablespoon liquid smoke
  • 1 tablespoon liquid smoke
  • 1 tablespoon liquid smoke
  • 1 tablespoon granulated sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon granulated sugar

Equipment

mixing bowlstand mixerplastic wrapdisposable glovessheet panovenmeat thermometer

Tips

  • Morton Tender Quick Salt is a specific and necessary product for this recipe.
  • Mustard seeds should be used whole and will soften while cooking.
  • Do not omit any of the seven ingredients as it will drastically change the recipe.
  • Wear disposable gloves when handling raw meat for personal preference.
  • The meat needs to sit in the fridge for 24 hours after forming to let the Morton Tender Quick do its work.
  • The meat will be more brown after sitting in the fridge, which is normal.
  • Trust the process and bake exactly as instructed for a perfect result.
Homemade Beef Summer Sausage | Clip Recipe