Homemade Summer Sausage

If you love the bold, tangy flavor of traditional summer sausage but dread the preservatives and high price tag of store-bought versions, here’s great news: you can make delicious homemade summer sausage right in your own kitchen — with just a few simple ingredients and no special equipment required.

This easy, no-fail recipe delivers a rich, smoky, perfectly spiced sausage that’s ideal for snacking, charcuterie boards, or slicing up with crackers and cheese. Whether you’re using ground beef or venison, this sausage bakes beautifully in the oven and stores well for weeks.

Ingredients

• 5 lbs ground beef (use 80/20 — not lean — for best texture and flavor)
  (For venison: use 3 lbs venison + 2 lbs ground beef to add needed fat)
• 5 tablespoons liquid smoke (hickory or mesquite flavor, found near BBQ sauces)
• 5 tablespoons Morton® Salt Tender Quick® (the dark blue box — this blend acts as a curing agent and flavor enhancer)
• 2 tablespoons coarsely ground black pepper
• 2 tablespoons minced garlic (fresh or jarred)
• 2 tablespoons yellow mustard seeds (adds tang and authentic texture)

🔸 Note: Do NOT substitute Tender Quick with regular salt or other curing salts unless you know the proper ratios — it’s specially formulated for home curing.

Instructions

Step 1: Mix the Meat Mixture

1. In a large mixing bowl , combine all ingredients.
2. Use your clean hands to mix thoroughly, just like you’re making meatloaf. Knead for 2–3 minutes until the mixture is well blended and slightly sticky.

✅ Tip: Wash hands before and after handling raw meat. Consider wearing disposable gloves for hygiene.

Step 2: Cold Cure (Essential for Flavor & Texture)

1. Cover the bowl tightly with plastic wrap or transfer to a sealed container.
2. Refrigerate for 24 hours . This allows the flavors to meld and the curing process to begin.

❄️ This step is crucial — don’t skip it! It gives the sausage its signature taste and firm texture.

Step 3: Shape into Logs

1. After curing, remove the meat from the fridge.
2. Knead it one more time to ensure even consistency.
3. Divide into 4 equal portions .
4. Roll each portion into a log shape , about 14 inches long and 2 inches in diameter .
5. Make sure the logs are tight and smooth — press out any air pockets and seal any cracks to prevent splitting during baking.

🔧 Pro Tip: If the meat is too soft to shape, chill it for 30 minutes before rolling.

Step 4: Bake Low and Slow

1. Preheat oven to 300°F (150°C) .
2. Place logs on a rimmed baking sheet (to catch drips). You can line it with foil for easy cleanup.
3. Bake for 3 hours , or until the internal temperature reaches 160°F (71°C) .
4. The sausage should be firm and deeply browned on the outside.

🔍 Use a meat thermometer to check doneness — this ensures safety and perfect texture.

Step 5: Cool & Chill

1. Remove from oven and let cool slightly (about 15–20 minutes).
2. Wrap each log tightly in wax paper , then in aluminum foil .
3. Refrigerate for at least 4–6 hours , or preferably overnight .

❗ Chilling is essential — it firms up the sausage and deepens the flavor.

Serving Suggestions

• Slice thinly and serve on a charcuterie board with cheeses, olives, and pickles.
• Pair with crackers, mustard, and honey for a classic combo.
• Add to sandwiches, wraps, or breakfast platters.
• Great for camping, hiking, or stocking your snack drawer.

Storage Tips

• Refrigerator: Keeps for 3–4 weeks when wrapped tightly.
• Freezer: Wrap in foil and place in a freezer bag — lasts up to 3 months . Thaw in the fridge before slicing.
• Slicing Tip: Use a sharp knife or electric slicer for paper-thin cuts.

Customization Ideas

🌶️ Spicy Kick: Add 1–2 teaspoons crushed red pepper flakes or cayenne. 🍯 Sweet & Smoky: Mix in 1 tablespoon brown sugar. 🌿 Herb-Infused: Add 1 tsp dried thyme or rosemary. 🌭 Casings (Optional): For a more authentic look, stuff the mixture into fibrous sausage casings before baking — but the log method works perfectly without them.

Why This Recipe Works

✅ No smoker or specialty tools needed — just your oven!
✅ Uses common ingredients available at most grocery stores
✅ Perfect for hunters — ideal way to use venison
✅ Affordable and preservative-free
✅ Deliciously smoky, savory, and satisfying

Final Thoughts

This Homemade Summer Sausage is proof that you don’t need fancy equipment or years of experience to make gourmet-style cured meats at home. With just a day of planning and a few hours in the oven, you can create a delicious, shelf-stable (once chilled) snack that rivals any deli version.

So fire up your oven, roll up your sleeves, and get ready to impress your family and friends with this old-fashioned favorite, made new again .

Slice, savor, and enjoy!