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My review
Homemade Summer Sausage
Shannon
"A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce."
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Ingredients
1 d 1 h 10 m servings 123Original recipe yields 16 servings (2 pounds)
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Directions
{{model.addEditText}} Print- In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
- Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.
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Reviews
Read all reviews 7Most helpful
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12/30/2006
I've been making this for over 25 years, and it's very good [I've only used ground beef]. One thing that just doesn't make sense about this recipe...if you remove the foil before baking, why pok...
7/9/2004
This is a great sausage to make with elk! It has a mild flavor and the whole family liked it. I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. We only...
10/8/2007
Wow! This is great. I refridgerated it for 24hrs. I cooked in foil with some holes on top, I will add some to the bottom next time. I baked until it reached 155 degrees. I love corn beef and thi...
9/9/2013
Been making this for years, sept for I add a few things to it like, onion powder, garlic powder, worchestershire sauce and a little ground red pepper. also let stand in fridge for 24 hours in lo...
1/9/2014
Family likes the flavor and texture of this recipe. I did add more mustard seeds as per our tastes.