Homemade Summer Sausage Recipe - Allrecipes.com
Homemade Summer Sausage Recipe
  • READY IN 1+ days

Homemade Summer Sausage

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 pounds Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 day 1 hr 10 mins

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.
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Reviews More Reviews

Dec 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!

 
Oct 08, 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.

 

5 Ratings

Jul 09, 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!)

 
Jan 09, 2014

Family likes the flavor and texture of this recipe. I did add more mustard seeds as per our tastes.

 
Sep 09, 2013

Been making this for years, sept for I add a few things to it like, onion powder, garlic powder, worchestershire sauce and a little ground red pepper. also let stand in fridge for 24 hours in logs, then boil cook it on a rolling boil for 1 hour, this makes it much leaner as most of the fat is boiled out. All in all great stuff, I usually make it in very large batches and give it out to family and friends durring the holidays.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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