A good, simple beef summer sausage recipe, courtesy of the Texas Beef Council, combines ground beef with salt, black pepper, garlic powder, mustard seed, liquid barbecue smoke and water before rolling in foil and refrigerating overnight. The summer sausage is then baked in an oven and typically served cold.
Beef Summer Sausage
This recipe yields 2 pounds of beef summer sausage, split between two 1-pound logs. Although the recipe requires minimal preparation, the sausage must be left for a considerable length of time to cure.
Prep Time: 10 min.
Cook Time: 1 hr.
Ready In: 13 hrs. 10 min.
- 2 lbs., low-fat ground beef
- 1 tsp., black pepper
- 1/2 tsp., garlic powder
- 1 tbsp., liquid barbecue smoke
- 1 tbsp., mustard seed
- 1 tbsp., Morton Tender Quick Salt
- 3/4 cups., water
- In a large mixing bowl, thoroughly combine all of the ingredients.
- Divide the mixture in two. Arrange two sheets of foil and place one half of the beef mixture on each. Shape into salami-like logs, and then roll each log up in its foil sheet.
- Place the wrapped logs in the refrigerator overnight. Do not leave for longer than 24 hours.
- After removing the sausage from the refrigerator, discard the foil wrapping and bake in an oven set to 350 F for 1 hour.
- After cooking, wrap the sausages in clean foil and refrigerate until serving. Beef summer sausage may also be frozen for safe long-term storage.