Summer Sausage

Linda  Stork

This recipe makes about 5 logs, about 2" thick, 6" long.

  1. Ingredients:

    2 lb lean ground beef
    ¼ teaspoon. salt
    ½ teaspoon. garlic powder
    ¼ teaspoon. pepper
    1 Tablespoon liquid smoke
    1 Tablespoon mustard seed
    2 Tablespoon Morton’s Tenderquick salt
    ¾ cup water


    Mix all ingredients together, form logs. Wrap in foil.  Refrigerate for 24 hours.

  2. Bake at 350° for 1 hour.

    Some hints William learned over the years:

    Be sure to have a drip pan under the sausages in the oven; they WILL leak. 

    Unwrap the logs from the foil after they have cooled down, drain off any drippings, pat with a paper towel, then re-wrap in plastic wrap and refrigerate until giving them as gifts.

    Freeze extras for yourself. (We never have extras Below)

    If you have a Jerky Maker or any kind of cookie maker that has that long tube with a plunger, fill the tube, plunge out the sausage onto the foil and all the logs are the same size.

    William has a cheap plastic cookie press that Mouse found that doesn't work too well with cookies, but works good for this.


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