A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.

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Recipe Summary

prep:
10 mins
cook:
8 hrs
additional:
3 days
total:
3 days
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.

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  • On the fourth day, preheat oven to 200 degrees F (100 degrees C).

  • Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

Nutrition Facts

111 calories; protein 10g 20% DV; carbohydrates 1g; fat 7.3g 11% DV; cholesterol 35.5mg 12% DV; sodium 498.1mg 20% DV. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2009
This is almost exactly like the summer sausage that has been handed down to me by my grandparents. It is the best sausage I have ever eaten! Our recipe uses garlic salt instead of garlic powder and has 1/2 teaspoon of black peppercorns per pound of meat. It is really good when made with ground turkey too. That is the way I usually make it these days. Read More
(62)

Most helpful critical review

Rating: 2 stars
12/07/2009
This recipe was disappointing. It wasn't BAD as such just not good. It seems to be missing something some flavor or spice that I can't put my finger on. My husband and I both were expecting something somewhat sweeter for some reason. I'm not going to throw this away...it's not that bad. I'll serve it for company and whomever likes it will get to take it home: D I won't be making this one again because I'm sure there's something better out there. Oh FYI I did use all beef (90% lean) and followed the directions and amounts as presented making no changes. Read More
(7)
31 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/02/2009
This is almost exactly like the summer sausage that has been handed down to me by my grandparents. It is the best sausage I have ever eaten! Our recipe uses garlic salt instead of garlic powder and has 1/2 teaspoon of black peppercorns per pound of meat. It is really good when made with ground turkey too. That is the way I usually make it these days. Read More
(62)
Rating: 5 stars
10/18/2007
This is a wonderful recipe. The whole family love it. I changed nothing about it. It smells so good I almost hated waiting the 3 days, but do it because it is definetly worth it. Thanks so Much. Read More
(41)
Rating: 5 stars
12/27/2007
Oh my goodness. I can't believe how easy this is to make and how wonderful it tastes. Thank you for this recipe. I took 3 logs to Christmas Eve and Christmas Dinner and there was none left. My brother was asking me to make some with some deer meat he had. I will be making a lot of this and putting it in my freezer for a quick snack for unexpected guests. I bought 10 pounds of hamburger to make some so I would have it for New Year's Eve. I think I will add jalepenos to one batch. Thanks again for this easy recipe. Read More
(37)
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Rating: 5 stars
05/19/2010
I followed this recipe exactly. I used a very good quality of beef 100% home raised angus. The sausage turned out great! Next time I will experiment with more spices possibly adding a little more red pepper for an additional kick. I think I will also try adding some venison for a gamier flavor. All in all...good recipe. Read More
(16)
Rating: 5 stars
01/25/2010
This is a great recipe. I double it and make five logs as the recipe states and add extra cayenne and pepper flakes to the other five logs batch. Love it!! Read More
(10)
Rating: 5 stars
07/08/2012
I mix up about 12 lbs of venision to 3 lbs ground pork. The first batch I cooked was good but very dry. I cut the cooking time back to about 6-1/2 hours for my next batch and it was much better. I mix for 15 lbs of meat. Read More
(9)
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Rating: 5 stars
01/10/2011
EXCELLENT!!! I doubled the garlic powder cayenne pepper red pepper flakes and I used Mesquite liquid smoke. I also used Tony's more spice for the salt. Kids and husband LOVED it! Making some now for late Christmas presents. YUM! Read More
(9)
Rating: 5 stars
07/13/2008
This recipe is awesome! My family loved it! Read More
(8)
Rating: 2 stars
12/07/2009
This recipe was disappointing. It wasn't BAD as such just not good. It seems to be missing something some flavor or spice that I can't put my finger on. My husband and I both were expecting something somewhat sweeter for some reason. I'm not going to throw this away...it's not that bad. I'll serve it for company and whomever likes it will get to take it home: D I won't be making this one again because I'm sure there's something better out there. Oh FYI I did use all beef (90% lean) and followed the directions and amounts as presented making no changes. Read More
(7)
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