This is a picnic sausage, similar in taste to salami. Nylon netting is available in any fabric store.

Recipe Summary

30 mins
30 mins
4 pounds sausage


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, mix together the ground beef, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until well blended. Cover, and refrigerate for 24 hours.

  • Preheat the oven to 225 degrees F (110 degrees C).

  • Divide the meat mixture into 4 equal pieces, and form each piece into an 8 inch long log. Place each log onto a piece of netting, and roll tightly. Twist the ends and tie with string, or fold under. Place sausage rolls on a broiling pan with a rack.

  • Bake for 5 1/2 to 6 hours in the preheated oven. The internal temperature of the sausage should be 160 degrees F (70 degrees C). Remove and cool. Remove nylon net, and wrap sausage in foil. Refrigerate overnight before slicing. Store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.


Use all ground beef, and leave out the paprika, sage and onion flakes for a milder sausage. This variation may be cooked for 3 /2 to 4 hours.

Nutrition Facts

232 calories; protein 18.2g; carbohydrates 1g; fat 16.7g; cholesterol 67.9mg; sodium 2070.8mg. Full Nutrition

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Made as written (or should I say my husband made as written) except he used casing instead of the netting and ground up the peppercorn instead of leaving them whole. This turned out really good! We have made a LOT of summer sausage and with venison too but this one had the best texture of all of them by far. Most get kind of a wet smacky texture but this stayed the perfect firmness. While the texture was SPOT ON the flavor lacked a little in my opinion. I will add more of the seasoning and add some cayenne pepper or even more black pepper next time. This is a keeper and one I intend on playing around with more once I have venison. Thanks for sharing! Read More