Best 4 Beef Summer Sausage Recipes

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SUMMER SAUSAGE



Summer Sausage image

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

Provided by TGFROST

Time P3DT8h10m

Yield 40

Number Of Ingredients 8

5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
¼ cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
½ teaspoon hickory-flavored liquid smoke

Steps:

  • 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.
  • 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 : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g

BEEF SUMMER SAUSAGE



Beef Summer Sausage image

Make and share this Beef Summer Sausage recipe from Food.com.

Provided by julz654

Categories     Meat

Time P1DT1h30m

Yield 4 sausages, 4 serving(s)

Number Of Ingredients 11

2 lbs lean ground beef
2 tablespoons tender quick salt (regular salt will not do)
3 tablespoons mustard seeds
1/4 teaspoon coriander seed
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 tablespoons brown sugar (optional)
2 teaspoons liquid smoke
1 cup water
1 dash nutmeg
fresh coarse ground black pepper

Steps:

  • Mix all ingredients together and form into rolls 2 inches in diameter, about 4 rolls.
  • Wrap each roll in aluminum foil and refrigerate 24 hours.
  • Place foil wrapped rolls in water.
  • Cover and simmer 1 hour or bake on a rack in oven for 1 hour at 350 degrees.
  • When cool, open the foil and drain.
  • Wrap in plastic wrap and refrigerate.
  • May be frozen either before or after cooking.
  • Great to serve as an appetizer on crackers with a soft cheese.

Nutrition Facts : Calories 440.2, Fat 25.1, SaturatedFat 9.3, Cholesterol 147.4, Sodium 3639.7, Carbohydrate 3.3, Fiber 1.3, Sugar 0.7, Protein 47.5

BEEF SUMMER SAUSAGE



Beef Summer Sausage image

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.

Provided by P Bautsch

Categories     Main Dish Recipes

Time P1DT3h

Yield 20

Number Of Ingredients 9

5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 ½ teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring

Steps:

  • 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.
  • 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 : Calories 373.9 calories, Carbohydrate 1.5 g, Cholesterol 96.5 mg, Fat 31.2 g, Fiber 0.3 g, Protein 19.1 g, SaturatedFat 12.4 g, Sodium 355.5 mg, Sugar 0.8 g

HOMEMADE SUMMER SAUSAGE AKA SALAMI



Homemade Summer Sausage Aka Salami image

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

Provided by morelhunter

Categories     Meat

Time 1h40m

Yield 4 rolls

Number Of Ingredients 8

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Steps:

  • Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
  • I use an ice cream bucket and place a lid on top.
  • Refrigerate for 24 hours.
  • Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
  • Wrap in aluminum foil with shiny side towards meat.
  • Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
  • Bake at 325 degrees for 1 1/2 hours.
  • Remove foil and rewrap in plastic wrap.
  • Ready to use or freeze.

Nutrition Facts : Calories 491.9, Fat 34.1, SaturatedFat 13.3, Cholesterol 154.2, Sodium 152, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 42.4

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