Homemade Summer Sausage

Y’all! This is a major hit on those fancy charcuterie boards or to have on hand all summer long!

If you try this recipe, comment below!

Homemade Summer Sausage

Ingredients:

5 lb ground hamburger (no lean burger)

5 Tbsp liquid smoke (found near barbecue sauce)

5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)

2 Tbsp coarse ground pepper

2 Tbsp minced garlic

2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.

Cover and Refrigerate 24 hours.

Take out and knead one more time then make 4 (14×2 inch) logs.

Put them on a cookie sheet with 1-2 inch sides.

Bake at 300 degrees for 3 hours.

Take out and wrap in wax paper with aluminum foil around that.

Refrigerate until well chilled.

Serve by slicing and eating alone or with crackers and cheese.

NOTE:

When rolling logs into shape, make sure you knead the meat and form a tight log so there’s no cracks forming while baking.

IF USING VENISON:

Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

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