Ground Beef Summer Sausage
Submitted by cmcdo
Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.
YIELD
4 sausagesPREP
10 minCOOK
1 hrsREADY
25 hrsThis old-school summer sausage recipe turns plain ground beef into something you’d be proud to slice up on a charcuterie board.
Curing salt, liquid smoke, mustard seeds, coriander, and nutmeg do the heavy lifting, transforming ordinary ground beef into firm, smoky sausage rolls after a 24-hour cure in the fridge. A slow bake in foil finishes the job, giving you sliceable logs with deep, savory flavor.
Keep them in the fridge for snacking all week, or wrap them up as homemade gifts that people actually want to receive.
Kitchen Tips
- The 24-hour refrigeration is non-negotiable; it lets the curing salt do its work and firms up the texture
- Roll the sausage tightly in foil to maintain a uniform shape during baking
- Use a broiler pan so the fat drains away and the sausage stays firm
- Slice thin for crackers and cheese boards, or thicker for sandwiches
Ingredients
Directions
Mix all ingredients together and form into 2 rolls, 2 inches in diameter (makes 4 rolls).
Seal roll in aluminum foil and refrigerate 24 hours.
Bake 1 hour and 15 minutes in foil at 350℉ (180℃) in broiler pan.
Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.
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