Homemade Beef Summer Sausage

140 mins
Serves 1
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Directions

  1. 1Add Morton Tender Quick salt, garlic powder, mustard seeds, coarse black pepper, liquid smoke, sugar, and ground beef to a large bowl or stand mixer.
  2. 2Add Morton Tender Quick salt, garlic powder, mustard seeds, coarse black pepper, liquid smoke, sugar, and ground beef to a large bowl or stand mixer.
  3. 3Add Morton Tender Quick salt, garlic powder, mustard seeds, coarse black pepper, liquid smoke, sugar, and ground beef to a large bowl or stand mixer.
  4. 4Mix the ingredients really well using a paddle attachment or by hand.
  5. 5Mix the ingredients really well using a paddle attachment or by hand.
  6. 6Mix the ingredients really well using a paddle attachment or by hand.
  7. 7Divide the mixture into two portions.
  8. 8Divide the mixture into two portions.
  9. 9Divide the mixture into two portions.
  10. 10Shape each portion into a log, approximately 6-7 inches long.
  11. 11Shape each portion into a log, approximately 6-7 inches long.
  12. 12Shape each portion into a log, approximately 6-7 inches long.
  13. 13Wrap each log tightly in plastic wrap, preferably double wrapping.
  14. 14Wrap each log tightly in plastic wrap, preferably double wrapping.
  15. 15Wrap each log tightly in plastic wrap, preferably double wrapping.
  16. 16Refrigerate the wrapped logs for 24 hours.
  17. 17Refrigerate the wrapped logs for 24 hours.
  18. 18Refrigerate the wrapped logs for 24 hours.
  19. 19After 24 hours, unwrap the logs and place them on a sheet pan.
  20. 20After 24 hours, unwrap the logs and place them on a sheet pan.
  21. 21After 24 hours, unwrap the logs and place them on a sheet pan.
  22. 22Bake in an oven preheated to 275°F for 2 hours.
  23. 23Bake in an oven preheated to 275°F for 2 hours.
  24. 24Bake in an oven preheated to 275°F for 2 hours.
  25. 25Remove from the oven and transfer to a plate to cool off for about 20 minutes until it reaches room temperature.
  26. 26Remove from the oven and transfer to a plate to cool off for about 20 minutes until it reaches room temperature.
  27. 27Remove from the oven and transfer to a plate to cool off for about 20 minutes until it reaches room temperature.
  28. 28Cover the cooled summer sausage and refrigerate it.
  29. 29Cover the cooled summer sausage and refrigerate it.
  30. 30Cover the cooled summer sausage and refrigerate it.
  31. 31Slice and store, with one log going into the freezer and the other into the fridge.
  32. 32Slice and store, with one log going into the freezer and the other into the fridge.
  33. 33Slice and store, with one log going into the freezer and the other into the fridge.

Ingredients

  • 2 lbs medium lean ground beef (80–85%)
  • 2 lbs medium lean ground beef (80–85%)
  • 2 lbs medium lean ground beef (80–85%)
  • 2 tbsp Morton Tender Quick salt
  • 2 tbsp Morton Tender Quick salt
  • 2 tbsp Morton Tender Quick salt
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tbsp mustard seeds
  • 1 tbsp mustard seeds
  • 1 tbsp mustard seeds
  • 1 tbsp coarse black pepper
  • 1 tbsp coarse black pepper
  • 1 tbsp coarse black pepper
  • 1 tbsp liquid smoke
  • 1 tbsp liquid smoke
  • 1 tbsp liquid smoke
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar

Equipment

stand mixerpaddle attachmentplastic wrapsheet panplateoven

Tips

  • Use Morton Tender Quick salt, not regular kosher or Himalayan pink salt.
  • Adjust coarse black pepper to taste, especially for kids.
  • The summer sausage will be a specific color due to Morton Tender Quick, not brown like meatloaf.
  • Cool the sausage to room temperature before refrigerating.
  • One log can be frozen, and the other stored in the fridge for about 48 hours.