Beef Summer Sausage

P Bautsch 0

"This is a ground beef summer sausage you can make at home. It takes a while, but have you seen the prices of store bought summer sausage?! This recipe is well worth the wait. You can also wrap them in foil and freeze them."

Ingredients 1 d 3 h {{adjustedServings}} servings 374 cals

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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  1. 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.
  2. Preheat oven to 150 degrees F (65 degrees C).
  3. Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
  4. Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.
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Reviews 6

  1. 9 Ratings


I halved this recipe just in case we didn't like it. But Man oh man is this stuff good. Its easy to make. The only time-consuming part is waiting for the beef and seasonings to meld in the fridge as well as the slow cooking time. But it is well worth the wait. I served it on a meat and cheese platter with little slices of party rye. Everyone was amazed that we had made our own summer sausage.Thanks P Bautsch!

Caroline C

I omitted the MSG, and should have added some garlic salt. On the one hand, the taste was pretty good, but the presentation is absolutely awful (I'm sure I don't have to spell it out, hehe). I think this might be good as a sandwich filling, sliced thinly with some other meat and some cheese. I doubt I'll make this again, but it was a fun experiment!


Overall good flavor but tasted a little flat. I'll add some salt next time to see if that helps. Also, I cooked at 170 for 4 hours and it was browning nicely but still pretty raw in the middle so I bumped up the temp to 250 for another hour. I looked for other recipes to compare cooking temps b/c the 150 worried me a bit since it's ground meat. Most of the other recipes out there that cook at 150 had a cooking time of 6-8 hours which sounds about right.