Homemade Summer Sausage Recipe: A Step-by-Step Guide
Making your own summer sausage at home is a rewarding experience. It’s a delicious, preservative-free alternative to store-bought options. This guide will walk you through every step of creating a flavorful, juicy summer sausage perfect for gatherings, snacks, or even gifting. With its smoky aroma and tender texture, this recipe is sure to become a favorite.
What is Summer Sausage?
Summer sausage is a type of cured sausage that originated in Europe. It became popular for its ability to last without refrigeration. Traditionally made with pork, beef, or venison, it’s seasoned with spices and smoked for a rich, tangy flavor. Homemade versions, like the one in this recipe, allow you to control the ingredients and taste, ensuring a superior product every time.
Ingredients Needed for Homemade Summer Sausage
To make the best summer sausage, you’ll need the following ingredients:
Main Ingredients
5 lb ground hamburger (avoid lean meat to maintain moisture)
5 Tbsp liquid smoke (provides essential smoky flavor)
5 Tbsp Morton Salt Tender Quick (curing salt for preservation)
2 Tbsp coarse ground pepper (adds a hint of heat)
2 Tbsp minced garlic (for a savory aroma)
2 Tbsp mustard seeds (offers a tangy, crunchy texture)
For Venison Sausage
If using venison, which is lean, mix 3 lbs of venison with 2 lbs of hamburger to provide necessary fat content.
Step-by-Step Instructions for Making Summer Sausage
Prepare the Ingredients
In a large mixing bowl, combine all the ingredients. Use your hands to mix thoroughly, similar to how you would make meatloaf. Ensure the spices and liquid smoke are evenly distributed throughout the meat mixture.
Refrigerate and Rest
Cover the bowl with plastic wrap or a lid and refrigerate for 24 hours. This resting period allows the flavors to meld and the curing salt to work effectively.
Knead and Shape the Logs
After 24 hours, take the meat mixture out of the refrigerator. Knead it again thoroughly to ensure an even consistency. Divide the mixture into four equal portions. Roll each portion into a log shape, approximately 14 inches long and 2 inches in diameter. Ensure the logs are tightly packed with no cracks, as gaps can cause uneven cooking.
Bake the Sausage
Preheat your oven to 300°F (150°C). Place the logs on a cookie sheet with sides at least 1–2 inches high to catch any drippings. Bake for 3 hours, turning the logs halfway through to ensure even cooking.
Cool and Store
Remove the sausage logs from the oven and let them cool slightly. Wrap each log in wax paper and then in aluminum foil for extra protection. Refrigerate the wrapped logs until they are thoroughly chilled.
Serve and Enjoy
Slice the sausage into thin rounds. Serve alone or pair with crackers and cheese for a delicious snack or appetizer.
Tips for Perfect Homemade Summer Sausage
Choosing the Right Meat
Avoid lean hamburger, as fat is essential for a moist and flavorful sausage. For venison variations, always mix with fatty ground beef to achieve the right consistency.
Proper Kneading and Shaping
Kneading the meat thoroughly ensures the spices are evenly