Homemade Summer Sausage Recipe: No Special Equipment Needed
So if you are tired of processed meat with unpronounceable ingredients, this recipe for homemade summer sausage is a no-fuss farmstead favourite. Say hello to your easy homemade summer sausage recipe that is packed with bold, smoky flavor.
Whether you’re stacking sandwiches, hosting a picnic, or building a killer charcuterie board, this recipe will deliver. You’ll learn exactly how to mix, shape, bake, and store your own summer sausage and the best part, no fancy tools or smokehouse required.
This post may contain affiliate links. As an Amazon associate, I may earn a small commission from purchases at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe
- Minimal Ingredients, Maximum Flavor
- Just 6 pantry-friendly ingredients: lean ground beef, garlic powder, mustard seed, liquid smoke, Tender Quick salt, and water. Nothing fancy—just real food that tastes like homemade.
- No Special Equipment Needed
- No grinder? No smoker? No problem. This is a bake-in-the-oven method that anyone can tackle. It’s as easy as mix, roll, chill, and bake.
- Make-Ahead Friendly
- This sausage gets better with time. Make a batch, stash it in the fridge, and enjoy flavorful slices for days (or freeze for months!).
- Freezes Well
- Wrap up leftovers and pop them in the freezer. Pull out a log whenever you need a snack board or lunch hero.
Ingredients Needed for Homemade Summer Sausage
- 3 lbs lean ground meat
- 2 TBSP liquid smoke
- 1 TBSP mustard seed
- 3 TBSP Morton Tender Quick salt
- 1 cup cold water
- 1¼ teaspoon garlic powder
PRO TIP:
I like to double the amount to mustard seeds.
Step-by-Step Instructions to Make Homemade Summer Sausage
- Mix It Up: In a large bowl, combine all ingredients thoroughly. Use clean hands or a stand mixer with a paddle attachment—just make sure the spices are evenly distributed.
- Form & Wrap: Divide the meat mixture into three equal parts. Shape each portion into a log (about 6–8 inches long). Wrap each log tightly in aluminum foil, sealing the ends well.
- Refrigerate: Place wrapped logs in the fridge and let them chill for 24 hours. This step helps the flavor develop and the meat firm up.
- Cooking Process: The next day, poke several holes in the foil to allow excess moisture to escape. Place the logs on a cookie sheet or broiler pan. Bake at 250°F for 1½ hours.
- Cool & Unwrap: Remove from oven, carefully peel off the foil, and place on a cooling rack. Slice and serve warm, or chill before slicing for a firmer texture.
Serving Suggestions
- Charcuterie Boards: Pair fresh sausage with sharp cheddar, dill pickles, and rustic crackers.
- Breakfast Boost: Pan-fry slices and serve with scrambled eggs.
- Snack Time: Roll up in tortillas with mustard and cheese for a quick bite.
- Sammie Upgrade: Stack with lettuce, cheese and tomato on homemade bread. Try this Quick and Easy Sourdough Discard Sandwich Bread recipe.
- Cheese Trays: Perfect addition to an assorted cheese tray.
How to Store Homemade Summer Sausage
- In the Fridge: Wrap tightly in foil or store in an airtight container. Keeps fresh up to 3 weeks.
- In the Freezer: Wrap logs in plastic wrap, then foil. Freeze up to 6 months. Thaw overnight in the fridge before using.
Frequently Asked Questions:
1. Can I use a different salt instead of Tender Quick??
Tender Quick includes curing agents that preserve the sausage and develop flavor. If substituting, you’ll need a cure blend with sodium nitrite—don’t skip unless you’re eating it right away and storing it short-term.
2. Is this sausage safe to eat cold?
Yes! It’s fully cooked in the oven. You can enjoy it warm or cold—perfect for on-the-go snacking.
3. What’s the texture like?
Firm, sliceable, and just the right amount of chew. Not greasy, not rubbery—just right.
4. Can I double the recipe?
Absolutely! This freezes beautifully, so go ahead and stock your freezer for future gatherings or lazy dinners.
Special Tools (affiliate links): Tender Quick | Cooling Racks |
This homemade summer sausage recipe is a total game changer—easy to make, full of flavor, and free from the preservatives and fillers you find in store-bought deli meat. It’s my go-to for stocking the fridge with something hearty, homemade, and ready to slice whenever hunger strikes. Take control of your ingredients and enjoy real, from-scratch food that you can feel good about.
If you make it and love it!! Tag me on Instagram or Facebook @grindinggearsfarmstead
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Homemade Summer Sausage Recipe: No Special Equipment Needed
Ingredients
- 3 lbs Lean Ground Meat
- 2 TBSP Liquid Smoke
- 2 TBSP Mustard Seed
- 3 TBSP Morton Tender Quick salt
- 1 cup Cold Water
- 1¼ teaspoon Garlic Powder
Instructions
- Mix It Up: In a large bowl, combine all ingredients thoroughly. Use clean hands or a stand mixer with a paddle attachment—just make sure the spices are evenly distributed.
- Form & Wrap: Divide the meat mixture into three equal parts. Shape each portion into a log (about 6–8 inches long). Wrap each log tightly in aluminum foil, sealing the ends well.
- Refrigerate: Place wrapped logs in the fridge and let them chill for 24 hours. This step helps the flavor develop and the meat firm up.
- Cooking Process: The next day, poke several holes in the foil to allow excess moisture to escape. Place the logs on a cookie sheet or broiler pan. Bake at 250°F for 1½ hours.
- Cool & Unwrap: Remove from oven, carefully peel off the foil, and place on a cooling rack. Slice and serve warm, or chill before slicing for a firmer texture.
