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Homemade Summer Sausage

Homemade Summer Sausage

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 d 1 h 10 m
Shannon

Shannon

A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
  3. Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SEWVERYTALL
40

SEWVERYTALL

12/30/2006

I've been making this for over 25 years, and it's very good [I've only used ground beef]. One thing that just doesn't make sense about this recipe...if you remove the foil before baking, why poke the holes? My recipe says to poke holes in the foil, and then bake in the foil...this makes sense!

SONYABOW
23

SONYABOW

7/9/2004

This is a great sausage to make with elk! It has a mild flavor and the whole family liked it. I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. We only have a small part of one roll left!(I made it less than a week ago!)

melnicley
21

melnicley

10/8/2007

Wow! This is great. I refridgerated it for 24hrs. I cooked in foil with some holes on top, I will add some to the bottom next time. I baked until it reached 155 degrees. I love corn beef and this tasted just like it. So easy and such a great result.

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