Summer Sausage
Elevate your charcuterie board with this homemade Summer Sausage recipe, a savory blend of perfectly seasoned ground beef, highlighted by bold flavors like mustard seed, liquid smoke, and a hint of garlic. Using Morton's Tender Quick curing salt ensures this sausage achieves its signature cured texture and flavor, while optional crushed red pepper flakes add a touch of heat for spice lovers. With just 30 minutes of prep and a straightforward curing and baking process, this recipe delivers a deli-style delicacy that's perfect for picnics, gatherings, or holiday spreads. Serve it thinly sliced alongside crackers, cheese, and pickles, and enjoy its rich, smoky, and slightly tangy profile. Plus, it stores beautifully, making it a fantastic make-ahead option for busy times.
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Recipe Information
Ingredients
- 2 lbs Ground beef (85% lean)
- 2 tbsp Morton's Tender Quick curing salt
- 1 tbsp Brown sugar
- 1 tbsp Black pepper
- 2 tsp Mustard seed
- 1 tsp Garlic powder
- 1 tsp Liquid smoke
- 0.5 tsp Crushed red pepper flakes (optional, for heat)
Instructions
In a large mixing bowl, combine the ground beef, Morton's Tender Quick curing salt, brown sugar, black pepper, mustard seed, garlic powder, liquid smoke, and crushed red pepper flakes (if using).
Mix the ingredients thoroughly using your hands or a sturdy spatula until evenly combined. Be sure the seasonings are distributed evenly throughout the meat.
Divide the mixed meat into two equal portions. Shape each portion into a firm cylindrical log, roughly 2 inches in diameter. Wrap each log tightly in plastic wrap to maintain the shape.
Refrigerate the wrapped logs for 24 hours to allow the curing process to occur and to allow the flavors to meld.
Preheat your oven to 200°F (93°C).
Unwrap the cured sausage logs and place them on a baking rack set over a rimmed baking sheet to catch any drippings during cooking.
Bake the sausages for approximately 4 hours, or until the internal temperature reaches 160°F (71°C) using a meat thermometer.
Once the sausages are cooked, allow them to cool at room temperature for 1 hour, then wrap them in aluminum foil and refrigerate for at least 2 hours before slicing.
Slice the summer sausage into thin rounds for serving. Store leftovers in an airtight container in the refrigerator for up to 1 week. For longer storage, wrap tightly and freeze.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 18998 mg | 826% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.1 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 170 mg | 13% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2645 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
