Homemade Summer Sausage

4.7
(11)
11 Reviews
3 Photos

A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.

Submitted by Shannon
Updated on July 14, 2022
3
Prep Time:
10 mins
Cook Time:
1 hr
Additional Time:
1 day
Total Time:
1 day 1 hr 10 mins
Servings:
16
Yield:
2 pounds
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Ingredients

Original recipe (1X) yields 16 servings

  • 2 pounds ground beef

  • ¾ cup water

  • ½ teaspoon garlic powder

  • 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)

  • 1 tablespoon liquid smoke flavoring

  • 1 tablespoon mustard seed

Directions

  1. In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, 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.

  2. Preheat the oven to 350 degrees F (175 degrees C). 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.

  3. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

Nutrition Facts (per serving)

123 Calories
9g Fat
0g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 123
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 34mg 11%
Sodium 896mg 39%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 9g 18%
Calcium 8mg 1%
Iron 1mg 6%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.