Homemade Summer Sausage Recipe: No Special Equipment Needed
Make delicious homemade summer sausage with no special equipment! This easy recipe delivers rich, smoky flavor—perfect for sandwiches, snacking, charcuterie boards, or gifting.
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.
Notes
Special Tools (affiliate links): Tender Quick | Cooling Racks |
