Classic Homemade Summer Sausage
Step back in time with this Classic Homemade Summer Sausage recipe, a cherished family staple that has been perfected over the years. Unlike store-bought sausages, this homemade version offers you complete control over flavor, ensuring that each bite is packed with the goodness of high-quality ingredients. This sausage is quite versatile, making it perfect for summer picnics, charcuterie boards, or just a tasty snack. The recipe is simple enough for novice cooks, while still allowing for creativity with additional spices or flavors. Just remember to follow the original recipe the first time for the best experience before experimenting. Prepare a double batch to enjoy later, as this sausage freezes very well. Prepare for at least 24 hours as the flavors meld beautifully during refrigeration!
4
Servings
400
Calories
8
Ingredients
Ingredients
ground beef
2 lbs (raw)
water
1 cup (room temperature)
liquid smoke
1/2 teaspoon (none)
onion powder
1/2 teaspoon (none)
coarse black pepper
1/2 teaspoon (none)
garlic powder
1/2 teaspoon (none)
mustard seeds
1/2 teaspoon (none)
quick curing salt (Mortons Tender Quick salt)
2 tablespoons (none)
Instructions
1
In a large non-metal mixing bowl, combine water, liquid smoke, onion powder, black pepper, garlic powder, mustard seeds, and quick curing salt, mixing thoroughly until well blended.
2
Gently incorporate the ground beef into the mixture using your hands, being careful not to overwork the meat – just enough to ensure an even distribution of spices.
3
Transfer the mixture into a clean ice cream bucket or a comparable container, and press it down firmly to remove air pockets. Seal with a lid.
4
Place the container in the refrigerator and allow the mixture to cure for 24 hours to enhance the flavor.
5
After 24 hours, take the mixture out of the fridge. Shape into four rolls, each about 1 1/2 to 2 inches thick.
6
Wrap each roll tightly in aluminum foil, with the shiny side facing the meat, to help retain moisture while cooking.
7
Using a toothpick or a sharp knife, poke tiny holes along one side of the foil to allow excess liquids to escape during baking.
8
Arrange the wrapped rolls in a broiler pan with the holes facing down, to drain out any liquid.
9
Preheat your oven to 325°F (165°C) and bake the sausage rolls for 1 1/2 hours.
10
Once baking is complete, carefully unwrap the foil and allow the sausages to rest briefly.
11
Rewrap the cooled sausages in plastic wrap and store them in the refrigerator for immediate use, or freeze them for later enjoyment.
Nutrition Information
30g
Fat
1.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Homemade Summer Sausage?
It is a cherished family staple recipe for cured meat that allows you to control the flavor and ingredients, perfect for picnics or charcuterie boards.
What ingredients are required for this summer sausage?
The recipe requires ground beef, water, liquid smoke, onion powder, coarse black pepper, garlic powder, mustard seeds, and quick curing salt.
How much ground beef is needed for the recipe?
You will need 2 pounds of raw ground beef to make this recipe.
What type of salt is used for curing the meat?
The recipe specifically calls for 2 tablespoons of quick curing salt, such as Morton's Tender Quick salt.
How long must the sausage mixture cure in the refrigerator?
The mixture must be refrigerated and allowed to cure for at least 24 hours to enhance the flavor.
What is the recommended baking temperature?
Preheat your oven to 325°F (165°C) before baking the sausage rolls.
How long does it take to bake the sausage rolls?
The sausage rolls should be baked for 1 1/2 hours.
How many sausage rolls does this recipe make?
The recipe makes four rolls, each approximately 1 1/2 to 2 inches thick.
How many servings does the recipe yield?
This recipe yields 4 servings.
What are the nutritional values for one serving?
Each serving contains approximately 400 calories, 30g of fat, 1.5g of carbohydrates, and 30g of protein.
Why do I need to poke holes in the aluminum foil?
Tiny holes are poked along one side of the foil to allow excess liquids to escape while the meat is baking.
Which way should the holes face in the broiler pan?
The rolls should be placed in the pan with the poked holes facing down so the liquid can drain out.
Can I freeze this homemade summer sausage?
Yes, this sausage freezes very well. You can prepare a double batch and freeze portions for later use.
What type of bowl should be used for mixing ingredients?
It is recommended to use a large non-metal mixing bowl for combining the ingredients.
How do I store the sausage after it has cooled?
Rewrap the cooled sausages in plastic wrap and store them in the refrigerator for immediate use.
How should the ground beef be mixed with the spices?
Gently incorporate the beef using your hands, being careful not to overwork the meat to ensure an even distribution of spices.
What is the purpose of the water in the recipe?
One cup of room temperature water is mixed with the spices and curing salt to help blend the flavors into the meat.
How much liquid smoke is used?
The recipe calls for 1/2 teaspoon of liquid smoke to add a classic smoky flavor.
Is onion powder included in the recipe?
Yes, 1/2 teaspoon of onion powder is used as part of the spice blend.
Does the recipe include mustard seeds?
Yes, 1/2 teaspoon of mustard seeds is included to provide texture and flavor.
Which side of the aluminum foil should face the meat?
The shiny side of the foil should face the meat to help retain moisture during cooking.
How do I remove air pockets before curing?
Transfer the mixture to a container and press it down firmly to remove air pockets before sealing with a lid.
What is a good container to use for the curing process?
A clean ice cream bucket or a comparable container with a sealable lid works well.
Can I customize the spices in the recipe?
While you can experiment with additional spices, it is recommended to follow the original recipe the first time for the best results.
How many total ingredients are in this recipe?
There are 8 main ingredients used in this recipe.
What is the carbohydrate content per serving?
Each serving contains approximately 1.5g of carbohydrates.
What is the protein content per serving?
Each serving provides 30g of protein.
What are the common tags for this recipe?
Common tags include summer sausage, homemade sausage, charcuterie, cured meat, and beef sausage.
How much garlic powder is required?
The recipe uses 1/2 teaspoon of garlic powder.
What should I use to poke holes in the foil?
You can use a toothpick or a sharp knife to poke tiny holes along one side of the foil.