Spicy Summer Sausage

  • Prep Time: 10 mins
  • Total Time: 1 hrs 40 mins
  • Yield: 4six inch rolls
  • About This Recipe

    “You won’t believe this is made with ground beef! Great to have on hand or to give as gifts.”

    Ingredients

  • 3lbsground beef
  • 1cupcold water
  • 2tablespoonsMorton Tender Quick salt
  • 1tablespoonliquid smoke
  • 1tablespoongarlic juice
  • 1tablespoononion powder
  • 1tablespoonmustard seeds
  • 1teaspoonground cumin
  • 1teaspoonred pepper flakes
  • 1teaspooncajun-louisiana seasoning blend( your favorite)
  • 1teaspoonblack pepper
  • Directions

  • In a large bowl, combine all ingredients& mix well.
  • Roll into four rolls of equal size.
  • Wrap tightly in plastic wrap& refrigerate 24 hours.
  • Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
  • Cool& wrap in tin foil- refrigerate or freeze.
  • Reviews

  • “This is a great recipe.I used whole pepper corns and added fresh garlic.Froze two of them for later.”

  • “tastes like REAL summer sausage.Very Good!”

  • “I made this exactly as written. I can see many modification possibilities for future batches although this is great as it is. I am curious about how long it will keep in the refrigerator.I served it with crackers and my “bar cheese” (recipe available here on Zaar). Friends were very enthused about both. Just add crackers and you have an instant party.It is so nice to know exactly what is in the summer sausage and cheese that I serve my guests. It is also rewarding to know I made it myself. Who would have thought it could be so easy to make an excellent summer sausage. I quit buying it in the store because you just never knew what it would taste like. Often is was just way too greasy or salty and got thrown out. This is so much better in taste, price and quality. Thank you for posting this versatile recipe.”

  • “This is very easy to make and simply delicious.I added more hot seasonings than called for as we enjoy spicy foods. Did as others suggested and wrapped in tin foil with holes in bottom, then cooked on broiler pan over tray. My husband was very skeptical that it would stay together once it was cut.Surprize! It stayed together beautifully. This will be a staple and plan on taking it camping with us for an easy snack.”

  • “I personally thought this was okay, not great, but okay.The only thing we did differently was left out the quick salt, we didn’t feel it needed a preservative since we were going to make less and use it up the same day as baking.I felt it was a bit dry.Also, I felt it needed prepared mustard to enhance the flavor.Maybe we’ll experiment with it and hope to kick it up.”

  • “This was really great- I halved the recipe and made only 2 rolls for a friend’s birthday. Nobody could believe it was homemade! Super simple and really great.”

  • “tha was good but not like a sausage …. it was to me like a meat loft”

  • “This is so good and easy to make and so much cheaper than store bought. This recipe is a keeper. Thank you so much for posting it.”

  • “Another faboulous recipe! This recipe reminds me of my childhood, my mother made these during the holidays every year! Thanks for the recipe!”

  • “we did not like this…used deer meat – maybe that was it…wish we would have had better luck with it.”

  • “Excellent Recipe! We used 2 lbs. ground beef and 1 lb. venison burger.We made two rolls per recipe directions; and two rolls with chopped jalapenos and cheddar cheese. Soooo Good!! My house smells like a “smoke house” – but my husband and son say that is OK with them 🙂 Thanks for a definite keeper…”

  • “Tasted just like store bought but without the greasy aftertaste.Made it just as written except I didn’t have any Morton Tender Quick salt used sea salt instead.Will make this again and again.Thanks for posting.”

  • “Taste was outstanding. I shouldn’t have read all the comments though. I couldn’t find Tender Quick at my neighborhood Walmart and used Kosher instead. Tender Quick is a must if you want the “red” presentation. I am going to make again this weekend to the exact recipe. I already ate what I made, very good, just not pretty.”

  • “Excellent!!! I used regular ground beef and followed directions. Totally impressed. Really does taste like summer saugage.I think the secret is using the mustard seed. Added that just right flavor.Great recipe.Thanks so much.In my keeper file.Catherine”

  • “Simply fabulous. I’d never made summer sausage before but simply followed the directions and it came out wonderfully. I used fresh garlic instead of garlic juice but that was the only change. Next time I’ll add more spice as I like things very hot. Other than that I would not change a thing, thanks for the recipe.”

  • “Incredibly easy! I followed the advice of another reviewer and used kosher salt instead of the Morton’s because I didn’t want nitrates and nitrites added to the meat. My sausage didn’t have the red color, and I’m guessing that is perhaps b/c I didn’t use the Morton’s? It was delicious, though. This recipe was so easy and good, I decided to use the idea to make some gyro meat. I make sausages just as this recipe calls for, but instead of the summer sausage seasonings, I use the seasonings called for in the Gyro Burgers recipe #54398 (which is also excellent as written, by the way). Once the sausages are cooked, the meat can be thinly sliced, browned in a pan, and then stuffed into pitas for a pretty good (and easy) version of gyro meat. “

  • “Amazing! I had no idea that making summer sausage at home could be so easy! Tastes great too! My BF has already made sure that I will make this again. I used garlic powder instead of garlic juice, I added extra mustard seeds and pepper flakes.. tasted wonderful. Thanks for submitting!”

  • “My hubby added more garlic but otherwise followed the recipe.It turned out really great. He said, “This I will make again and again.”We are taking some of this along when we go visit our oldest son this weekend and also a copy of the recipe so he can make it too. Many thanks for this recipe.”

  • “My husband and I just loved this! I wrapped the sausages in foil while they were being refrigerated, and before baking, i poked holes all over so that the oil could drip out.I then placed them on a 12-muffin pan so that they wouldn’t sit in the oil.The taste was absolutely fabulous!! I will never spend a fortune to buy summer sausages again!!Note: I wanted to give some of these to my sister, who is pregnant and doesn’t want to consume store bought sausages, which contain nitrates and nitrites, both of which are present in quick salt.So I just used kosher salt, and it turned out great!Thanks so much for posting!!”

  • “Fantastic taste. I halved the recipe, but wish I would have made the whole batch. Being unable to find the Tenderquick salt, I just used meat tenderizer, and I think it tastes fantastic. I also substituted 5 cloves of garlic for the garlic juice. I took part of it and fried it in a skillet to check the spice mix, and it was fantastic. Definitely a repeat recipe.”

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