Homemade Summer Sausage embodies the essence of artisanal craftsmanship and the joy of creating flavors that evoke the warmth of summer days. Picture a cylindrical masterpiece, its exterior a mosaic of cracked pepper and savory spices,
hinting at the depth of flavors within. The sausage boasts a robust aroma that fills the kitchen with a tantalizing blend of smoked meats and aromatic seasonings.
As you slice into it, the knife glides through a firm yet yielding texture, revealing a marbled interior where specks of fat promise a succulent bite. Each slice offers a mosaic of colors and textures, from the deep burgundy of the meat to the creamy white veins of fat that ensure moistness and flavor.
Whether enjoyed as a centerpiece of a charcuterie board or savored in a simple sandwich, Homemade Summer Sausage promises to transport you to lazy summer afternoons,
where the sun kisses your skin and laughter fills the air. It’s a reminder that some of life’s greatest pleasures come from the simplest of pleasures: good food shared with loved ones.
Ingredients:
- 5 lb ground hamburger (no lean burger)
- 5 Tbsp liquid smoke (found near barbecue sauce)
- 5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)
- 2 Tbsp coarse ground pepper
- 2 Tbsp minced garlic
- 2 Tbsp mustard seeds
Directions:
In a large bowl, mix all ingredients with your hands like making meatloaf.
Cover and Refrigerate 24 hours.
Take out and knead one more time then make 4 (14×2 inch) logs.
Put them on a cookie sheet with 1-2 inch sides.
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.
Serve by slicing and eating alone or with crackers and cheese.
NOTE:
When rolling logs into shape, make sure you knead the meat and form a tight log so there’s no cracks forming while baking.
IF USING VENISON:
Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.