Description

Homemade summer sausage is a beloved classic, perfect for any occasion, from picnics to holiday charcuterie boards. Its savory flavor, seasoned with garlic, mustard seeds, and smoky undertones, makes it a standout addition to any meal or snack. This easy-to-make recipe allows you to create a rich, satisfying sausage that rivals store-bought options. Whether served with crackers and cheese or enjoyed on its own, this summer sausage will quickly become a favorite in your household. Plus, it’s a great way to add a personal touch to your appetizers and gifts.

Ingredients

• For the sausage mix:
• 5 lbs ground hamburger (avoid lean cuts).
• 5 tablespoons liquid smoke.
• 5 tablespoons Morton Tender Quick salt.
• 2 tablespoons coarse ground black pepper.
• 2 tablespoons minced garlic.
• 2 tablespoons mustard seeds.
• For venison substitution:
• 3 lbs ground venison.
• 2 lbs ground hamburger (for added fat).

Preparation Method

Begin by preparing the sausage mix. In a large mixing bowl, combine the ground hamburger, liquid smoke, Morton Tender Quick salt, coarse ground pepper, minced garlic, and mustard seeds. Use your hands to mix the ingredients thoroughly, as if you were making meatloaf. This ensures all the seasonings are evenly distributed throughout the meat.

Cover the bowl with plastic wrap and refrigerate the mixture for 24 hours. This resting time allows the flavors to meld and enhances the overall taste of the sausage.

After the mixture has rested, remove it from the refrigerator and knead it once more to ensure it’s evenly combined. Divide the mixture into four portions and roll each into a log approximately 14 inches long and 2 inches in diameter. When shaping the logs, knead the meat tightly to avoid cracks during baking, which could affect the texture.

Preheat your oven to 300°F (150°C). Place the sausage logs on a cookie sheet with sides at least 1-2 inches high to catch any juices during baking. Bake the logs for 3 hours, turning them occasionally for even cooking.

Once the sausages are done, remove them from the oven and allow them to cool slightly. Wrap each log in wax paper and then in aluminum foil. Refrigerate the sausages until they are thoroughly chilled. This step not only enhances the flavor but also firms up the texture, making them easier to slice.

When ready to serve, slice the sausage into thin rounds and enjoy it on its own or paired with crackers, cheese, or fresh bread.

Tips and Conclusion

For an added twist, try incorporating crushed red pepper flakes or smoked paprika into the sausage mix for a touch of heat or smokier flavor. If you’re using venison, remember to combine it with ground hamburger to ensure the sausage has enough fat for proper texture and flavor. To store, keep the wrapped sausages in the refrigerator for up to two weeks or freeze them for longer storage—up to three months.

Homemade summer sausage is more than just a recipe; it’s a tradition that brings family and friends together. Its robust flavors and easy preparation make it a must-have for gatherings, picnics, and everyday snacking. By making it yourself, you get to control the ingredients, ensuring a fresh and delicious result every time. Explore other homemade charcuterie recipes on our site, and don’t forget to share your creations with us. Bring a touch of homemade charm to your table with this flavorful summer sausage!