This easy homemade summer sausage recipe delivers bold flavor and smoky richness with just a few pantry staples. The beefy, peppery results are perfect for slicing and snacking.
Made with ground beef, mustard seed, garlic, and liquid smoke, this savory sausage pairs beautifully with crackers and sharp cheese for a classic party platter or midday snack.
Key Ingredients in This Summer Sausage
Ground beef – Forms the hearty, meaty base with rich flavor and firm texture once cured and baked.
Mustard seed – Adds tangy pops of flavor and a signature summer sausage look.
Liquid smoke – Brings deep, smoky notes without the need for actual smoking.
Sugar-based curing salt – Essential for preserving the sausage and developing that signature texture and color.
Garlic powder – Infuses each bite with aromatic, savory depth.
Coarse black pepper – Provides a peppery kick and classic speckled appearance.
How to Make This Savory Summer Sausage
Mix all ingredients by hand and shape into two firm logs. Wrap tightly in foil and cure in the fridge for 24 hours.
After curing, poke holes in the foil, bake with steam in a broiler pan for 90 minutes, cool briefly, then chill fully before unwrapping.
Summer Sausage Tips for Best Results
For even cooking and a firmer texture, ensure the meat logs are shaped tightly and evenly before wrapping. Poking holes in the foil allows steam to escape and prevents soggy bottoms. Chilling fully before slicing helps the sausage set and slice cleanly.
How to Store Leftovers
Once unwrapped and sliced, keep leftover sausage in an airtight container in the refrigerator for up to 1 week. For longer storage, wrap slices or whole logs tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I use ground pork or a beef-pork mix?
Yes, a blend of ground pork and beef works well and adds a richer flavor. Just keep the total meat weight the same.
Is curing salt necessary?
Yes, curing salt ensures safe preservation and gives the sausage its firm, cured texture. Regular salt cannot be substituted.
Do I have to use a broiler pan?
A broiler pan helps create steam and catch drips, but a roasting pan with a rack and water at the bottom can also work.
Can I add other spices?
Absolutely—try crushed red pepper for heat or smoked paprika for a deeper flavor twist.
Homemade Summer Sausage
Ingredients
- 2 tablespoons mustard seed
- 1 tablespoon garlic powder
- 2 tablespoons sugar-based curing mixture e.g., Morton® Tender Quick®
- 1 teaspoon coarse ground black pepper
- 2 tablespoons liquid smoke flavoring
- 2 pounds ground beef
Instructions
- In a large mixing bowl, thoroughly combine ground beef with mustard seed, curing salt, garlic powder, liquid smoke, and black pepper using your hands to ensure even distribution. Shape the seasoned meat into two uniform logs. Wrap each log tightly in aluminum foil, ensuring the shiny side is pressed against the meat, and place in the refrigerator to chill for 24 hours.
- Preheat your oven to 325°F (165°C).
- Pierce the bottom of each foil-wrapped log several times with a toothpick to create ventilation holes. Arrange the logs on a broiler rack and pour approximately 1/2 inch of water into the bottom of the broiler pan beneath the rack.
- Bake for 90 minutes, then remove from the oven and allow the sausages to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill until fully set, about 12 hours. Once chilled, unwrap and serve as desired.