Summer Sausage (2024)

Prep Time:

20 mins

Cook Time:

8 hrs

Additional Time:

3 days 4 hrs

Total Time:

3 days 12 hrs 20 mins

Ingredients

5 pounds ground beef
¼ cup mustard seed
3 tablespoons garlic powder
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon red pepper flakes
1 tablespoon salt
1 teaspoon cayenne pepper
½ teaspoon hickory-flavored liquid smoke

Directions

Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
Shape the mixture into five logs; place logs onto the wire rack.
Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

Nutrition Facts (per serving)

123	Calories
10g	Fat
1g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe60
Calories123
% Daily Value *
Total Fat10g	13%
Saturated Fat4g	21%
Cholesterol32mg	11%
Sodium317mg	14%
Total Carbohydrate1g	0%
Dietary Fiber0g	1%
Protein7g	13%
Vitamin C0mg	0%
Calcium8mg	1%
Iron1mg	4%
Potassium100mg	2%

* 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.