Homemade Summer Sausage

Homemade Summer Sausage

6

"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

1 d 1 h 10 m servings 123 cals
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Original recipe yields 16 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6

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 pok...

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...

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 thi...

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 lo...

Awesome recipe! Everyone loved it.

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