Homemade Summer Sausage

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Welcome to our delightful Homemade Summer Sausage recipe, a savory and flavorful treat perfect for sunny days and gatherings with loved ones. This homemade creation boasts a harmonious blend of ground beef, imbued with the rich essence of liquid smoke and a hint of spices. By following these simple steps, you’ll craft enticing logs of summer sausage, ideal for savoring on their own or pairing with crackers and cheese. Let’s embark on this culinary journey and learn how to create this delicious homemade summer sausage that’s sure to be a hit at any gathering!


  • 5 pounds ground beef (not lean)
  • 5 tablespoons liquid smoke (found near barbecue sauce)
  • 5 tablespoons Morton Salt Tender Quick (found in the spice aisle, dark blue bag)
  • 2 tablespoons coarse ground pepper
  • 2 tablespoons minced garlic
  • 2 tablespoons mustard seeds


  1. In a large mixing bowl, combine the ground beef, liquid smoke, Morton Salt Tender Quick, coarse ground pepper, minced garlic, and mustard seeds. Mix thoroughly using your hands, similar to mixing meatloaf.
  2. Cover the mixture and refrigerate for 24 hours.
  3. After refrigeration, knead the mixture once more and shape it into 4 logs measuring 14×2 inches each.
  4. Place the logs on a cookie sheet with sides measuring 1-2 inches.
  5. Bake in a preheated oven at 300 degrees Fahrenheit for 3 hours.
  6. Remove from the oven and wrap each log in wax paper, followed by aluminum foil.
  7. Refrigerate until the sausages are well chilled.
  8. To serve, slice and enjoy the homemade summer sausage on its own or with crackers and cheese.

Note: Ensure that when shaping the logs, knead the meat well and form tight logs to prevent cracks from forming during baking.

If using venison: Venison is very lean, so mix 3 pounds of venison with 2 pounds of hamburger to add the necessary fat to the recipe. For more recipes and to join our community where we share country cooking and recipes, please feel free to connect with us.

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