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Homemade Summer Sausage

By: 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."

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (5)

Rate/Review | 405 people have saved this

What to Drink?

Wine Syrah
Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Day 1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 2 pounds
 

Ingredients

  • 2 pounds ground beef
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 2 tablespoons curing salt
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon mustard seed

Directions

  1. In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing salt, 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 123 | Total Fat: 9.2g | Cholesterol: 34mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2004 by SONYABOW 
This is a great sausage to make with elk! It has a mild flavor and the whole family liked it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by SEWVERYTALL 
I've been making this for over 25 years, and it's very good [I've only used ground beef]. One... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by melnicley 
Wow! This is great. I refridgerated it for 24hrs. I cooked in foil with some holes on top, I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2008 by Coree 
Was way way too dry. MORE

 
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