This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (4)

What to Drink?
	Syrah

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Day 1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 pounds

Ingredients

2 pounds ground beef
3/4 cup water
1/2 teaspoon garlic powder
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon liquid smoke flavoring
1 tablespoon mustard seed

Directions

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.