Sandy's Summer Sausage

By Addie

"This is so easy with amazing results. A mildly spiced summer sausage made with mustard seed and black pepper. It's great for snacks with chunks of cheese on the side." — SANDY WITEK

Ingredients

• 2 pounds ground beef
• 2 tablespoons mustard seed
• 1 tablespoon garlic powder
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons sugar-based curing mixture (such as Morton Tender Quick)
• 1 teaspoon coarse ground black pepper

Preparation

Step 1

1. In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.

2. Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.

3. Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.
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REVIEWS:

This beats store-bought summer sausages hands down. I highly recommend using extra lean ground chunk (great flavor) to avoid all the grease and fat. I cracked the mustard seeds before adding them, but otherwise didn't change a thing.

This recipe is awesome and the flavor is incredible, Way better than any Hickory Farms summer sausage. A family favorite during the holidays. Thank you so much

I love this recipe. I have made it 15+ times. First time I made it exactly as written. Five stars as written. My family likes there sausage slightly hot so next time I added jalapenos chopped. I have also added chunks of cheese. Very good recipe without the hassle of a smoke house.

Outstanding! I had high hopes after reading the reviews and it didnt let me down a inch.

Honestly, I was so excited to make this. I followed the recipe to a T, and was so disappointed with the outcome. Personally, I don't think it tastes nearly as good as store bought. It was definitely missing something. Maybe regular salt as well?

This recipe is absolutely AWESOME!! My husband is a hunter and unfortunately I'm not fond of anything that has a hint of "gamey" flavor. I'm always looking for a new way to disguise deer meat but I've found that with many recipes I still can't "fool" myself. Not so with this one! The only substitution I made was deer meat for the ground. It came out perfect and I agree with other reviews, it has WAY more flavor than the store bought. This will go in my permanent recipe collection. Definitely a keeper! We can't wait to see what happens when we add jalapenos and cheese!

This summer sausage is great!!! I think next time I'll make a double batch...it went way too fast!!!

This is a wonderful recipe I keep it made and in the freezer all the time.

The flavor wasn't bad but I would say it tastes more like meatloaf than summer sausage. It's not very pretty either. It did smell great while it was cooking.

Easy to make, but a little bland for our tastes. Next time (probably this weekend), I'll pump up the spices a bit, add some smoked habanero and maybe some cheese, and finish them in the smoker at 200 for a few hours instead of the oven. Thanks to ND24 for the advice! *After making this several times, what works for us is: 1. Let the mixture cure for 3 days instead of one. Mix it each morning. It makes the texture even better. 2. I added two chopped smoked habanero peppers and a quarter cup of sharp shredded cheddar.

I Like this recipe very much. I plan on trying some of the others for there flavor but they will be cooked per this instructions. The only thing I plan on changing is amount of mustard seeds it was way to much for my liking. instead of 2 tablespoons I will be putting in 2 teaspoons other then that this is a keeper. Will me making this one again.

This has an interesting flavor, but it tastes more like a hamburger with flavors added. It also does not look very good when it comes out of the foil.

This is sooooo Goood! Thanks Sandy! It didn't last long in this house!

This is for rev chip - add high temp Cheddar & jalapenos & it's an excellent recipe!