Homemade Summer Sausage3 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 day 1 hr 10 min
“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.” - by Shannon
Original recipe yields 2 pounds
- 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.
- 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.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
Amount Per Serving (16 total)
- 123 cal
- 9.2 g
- 0.3 g
- < 1%
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 ..." See moreholes? My recipe says to poke holes in the foil, and then bake in the foil...this makes sense!"
"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 ..." See morea small part of one roll left!(I made it less than a week ago!)"
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