To make homemade summer sausage, place 2 pounds of ground beef, 1 cup of water, 1/2 teaspoon of liquid smoke, 1/2 teaspoon of onion powder and 1/2 teaspoon of ground black pepper in a large bowl. Add 1/2 teaspoon of garlic powder, 1/2 teaspoon of mustard seeds and 2 tablespoons of Morton's Tender Quick. To avoid overworking the meat, use your hands to mix the ingredients instead of a kitchen utensil. Place the meat mixture into a covered container, and refrigerate it for 24 hours.
After 24 hours, remove the meat from the bowl, and form it into four rolls. Wrap each roll in aluminum foil, with the shiny side facing the meat. Punch tiny holes along one side of the foil, and place the rolls in a broiler pan. Make sure the holes are facing down so the sausages can drain. Bake the sausages at 325 degrees Fahrenheit for 90 minutes. Remove the foil, and allow the sausages to cool. Serve the sausages immediately, or wrap them in plastic, and refrigerate them for later use.Learn more about Meat