This is a ground beef summer sausage you can make at home. It takes a while, but have you seen the prices of store bought summer sausage?! This recipe is well worth the wait. You can also wrap them in foil and freeze them.

Gallery

Recipe Summary

prep:
20 mins
cook:
2 hrs 40 mins
additional:
1 day
total:
1 day
Servings:
20
Yield:
5 logs
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.

    Advertisement
  • Preheat oven to 150 degrees F (65 degrees C).

  • Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.

  • Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.

Nutrition Facts

374 calories; protein 19.1g 38% DV; carbohydrates 1.5g 1% DV; fat 31.2g 48% DV; cholesterol 96.5mg 32% DV; sodium 355.5mg 14% DV. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/26/2003
I halved this recipe just in case we didn't like it. But Man oh man is this stuff good. Its easy to make. The only time-consuming part is waiting for the beef and seasonings to meld in the fridge as well as the slow cooking time. But it is well worth the wait. I served it on a meat and cheese platter with little slices of party rye. Everyone was amazed that we had made our own summer sausage.Thanks P Bautsch! Read More
(29)

Most helpful critical review

Rating: 2 stars
05/04/2005
I omitted the MSG and should have added some garlic salt. On the one hand the taste was pretty good but the presentation is absolutely awful (I'm sure I don't have to spell it out hehe). I think this might be good as a sandwich filling sliced thinly with some other meat and some cheese. I doubt I'll make this again but it was a fun experiment! Read More
(15)
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
10/26/2003
I halved this recipe just in case we didn't like it. But Man oh man is this stuff good. Its easy to make. The only time-consuming part is waiting for the beef and seasonings to meld in the fridge as well as the slow cooking time. But it is well worth the wait. I served it on a meat and cheese platter with little slices of party rye. Everyone was amazed that we had made our own summer sausage.Thanks P Bautsch! Read More
(29)
Rating: 2 stars
05/03/2005
I omitted the MSG and should have added some garlic salt. On the one hand the taste was pretty good but the presentation is absolutely awful (I'm sure I don't have to spell it out hehe). I think this might be good as a sandwich filling sliced thinly with some other meat and some cheese. I doubt I'll make this again but it was a fun experiment! Read More
(15)
Rating: 3 stars
10/30/2003
Overall good flavor but tasted a little flat. I'll add some salt next time to see if that helps. Also I cooked at 170 for 4 hours and it was browning nicely but still pretty raw in the middle so I bumped up the temp to 250 for another hour. I looked for other recipes to compare cooking temps b/c the 150 worried me a bit since it's ground meat. Most of the other recipes out there that cook at 150 had a cooking time of 6-8 hours which sounds about right. Read More
(13)
Advertisement
Rating: 3 stars
06/03/2004
Wasn't too bad. Didn't turn out like I expected and it seemed rather greasy. Read More
(5)
Rating: 4 stars
01/04/2018
Hubs made three batches of this over the weekend. He made it with beef for the first go around and then used it for venison and wild duck. For the wild game you must add fat but I won't go there and just rate this as made with beef. Honestly there is no need for MSG. We never use that and it is not necessary. What you do need to use it its place if you want the sausage to solidify like what you buy at the store is curing salt. This is a must. While you can hand roll it I recommend buying a cheap package of casings to stuff it in. Do not skip the overnight in the fridge step (recipe says 24 hours but overnight works just fine) because it needs this. When you think store bought summer sausage you imagine that bright deep red/pinkish color right? Curing salt. I cannot stress enough how you need to switch out the MSG for curing salt. I'm sure curing sugar would work too but I don't know for sure. By using the curing salt all three meats turned out excellent and looked professional when sliced. For the venison and duck we opted to ditch the liquid smoke and smoke them in out smoker instead. This was even better. But if you don't have a smoker the oven works fine too. Good recipe if you lose the MSG and add curing salt instead! Read More
(4)
Rating: 4 stars
11/11/2010
Mu sister in-law makes this every Christmas she cooks it at 250 for 2 hours and shapes the logs and lets it sit overnight - it is awesome and turns out quite well. Read More
(4)
Advertisement
Rating: 2 stars
02/09/2012
Turned the heat up a little as the meat stayed raw. Found out the MSG was not a good idea. MSG = headache:( Read More
(1)
Rating: 5 stars
05/03/2018
Will make again was very tasty didn t use msg use cure salt cook at 170 for 4 hour my stove wouldn t do 150 have grass fed beef very little grease cook off Read More
Rating: 5 stars
07/29/2019
Sooooooooo good! We won t eat any other summer sausage where! So easy and delicious as written. Read More
Advertisement