Menu Enter a recipe name, ingredient, keyword...


summer sausage


Google Ads
Rate this recipe 4.5/5 (2 Votes)


  • 3 pounds lean ground beef
  • 1 cup water
  • 1 T liquid smoke
  • 3 T Tender-quick curing salt
  • 1/2 t garlic salt
  • 1/8 t black pepper
  • 1 t mustard seed
  • 1/2 t onion salt



Step 1

Mix all together and let set for 24 hours in sealed bowl in refrigerator. Divide in half. Roll each half into long rolls and wrap in foil. Punch holes in foil to let the grease drip out when baking. Bake at 325 for 1 hour 15 minutes


You'll also love

Review this recipe

Sausage Rolls Mushroom and Sausage Ragu with Polenta