Beef Summer Sausage Recipes

SANDY'S SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
• Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

HOMEMADE BEEF SUMMER SAUSAGE RECIPE

Steps:

• Mix 4 pounds of ground beef with Morten's Tender Quick Home Meat Cure. Cover and refrigerate overnight. If you don't have one, set a cooling rack in a baking sheet.
• Add garlic salt, cracked black pepper, and liquid smoke. Mix together until combined.
• Divide the meat mixture into four equal parts. Shape meat into four sticks, or logs.
• Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack.
• Preheat oven to 225 degrees. Bake sausage for 4 hours.
• Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
• Slice and serve with sliced cheese and crackers.

HOMEMADE SUMMER SAUSAGE AKA SALAMI

Steps:

• Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
• I use an ice cream bucket and place a lid on top.
• Refrigerate for 24 hours.
• Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
• Wrap in aluminum foil with shiny side towards meat.
• Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
• Bake at 325 degrees for 1 1/2 hours.
• Remove foil and rewrap in plastic wrap.
• Ready to use or freeze.

BUD'S HOMEMADE SUMMER SAUSAGE

Steps:

• 1. In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
• 2. NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
• 3. IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

SPICY SUMMER SAUSAGE

Steps:

• In a large bowl, combine all ingredients& mix well.
• Roll into four rolls of equal size.
• Wrap tightly in plastic wrap& refrigerate 24 hours.
• Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
• Cool& wrap in tin foil- refrigerate or freeze.

BEEF SUMMER SAUSAGE

Steps:

• In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
• Preheat oven to 150 degrees F (65 degrees C).
• Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
• Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.

HOMEMADE SUMMER SAUSAGE

Steps:

• 1. Add water and liquid smoke to ground beef and mix.
• 2. Add the rest of the ingredients and mix well.
• 3. Form into two rolls and wrap in foil.
• 4. Refrigerate for 24 hours.
• 5. Poke holes in foil with fork and place rolls on rack or broiler pan and bake at 350 degrees for 1 hour. Meat may appear to be red after baking. Once done baking let it cool. Serve it cold or at room temperature. This can be stored in the refrigerator or it freezes well (double wrap when freezing).