Homemade Summer Sausage Recipe

Directions

1. Mix the Ingredients: In a large bowl, combine all of the ingredients—ground hamburger, liquid smoke, Morton Salt Tender Quick, coarse ground pepper, minced garlic, and mustard seeds. Using your hands, mix the ingredients thoroughly, similar to how you would prepare a meatloaf. The key here is to blend everything evenly, so the seasoning is distributed throughout the meat. Knead the mixture until it becomes cohesive and smooth, ensuring that all the spices and liquid are well incorporated.
2. Refrigerate the Mixture: Once the meat mixture is well combined, cover the bowl and refrigerate it for 24 hours. This step allows the flavors to meld together and enhances the overall taste of the sausage. The longer it sits, the more the spices will infuse the meat, creating a flavorful, aromatic sausage.
3. Knead Again and Shape the Logs: After the mixture has had time to chill, remove it from the refrigerator and knead it once more. This final kneading step ensures that the sausage mixture is well mixed and ready to be shaped. Divide the meat mixture into four equal portions, and shape each portion into a log, measuring about 14 inches by 2 inches. Be sure to knead and form the logs tightly to avoid any cracks forming during the baking process, which could cause the sausage to lose its shape.
4. Prepare for Baking: Line a cookie sheet with 1-2 inch sides, which will help catch any juices that may escape while baking. Place the four sausage logs onto the cookie sheet, ensuring they are evenly spaced. The sides of the cookie sheet will help the logs cook evenly and prevent them from drying out.
5. Bake the Sausage: Preheat your oven to 300°F (150°C). Place the cookie sheet with the sausage logs into the oven and bake for 3 hours. During this time, the sausages will cook through, developing a firm texture and a rich, smoky flavor. Be sure to monitor the sausage logs to prevent overcooking. They should have a firm exterior and an internal temperature of 160°F when fully cooked.
6. Wrap the Sausage: After baking, remove the sausage logs from the oven and let them cool slightly. Once cooled, wrap each log tightly in wax paper, and then wrap them again in aluminum foil. The wax paper helps retain moisture and prevents the sausage from drying out. The aluminum foil helps keep the shape intact and preserves the sausage for later use.
7. Chill and Serve: Place the wrapped sausage logs in the refrigerator to chill completely. This can take several hours, but it’s essential to let the sausage cool down fully so it slices easily. Once chilled, the sausage is ready to be sliced and served. You can enjoy it on its own or pair it with crackers and cheese for a simple, satisfying snack. This homemade summer sausage is also perfect for picnics, parties, or as a gift for anyone who loves delicious, homemade meats.
   

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