This Summer Sausage Recipe is easy to make at home in the oven or on the smoker! It’s a million times better than store-bought too! Serve it with all different kinds of cheese and crackers for a quick and easy appetizer, or pack it in lunches for a fun alternative to sandwiches!
When I was growing up my mom would buy a Hickory Farms Summer Sausage to eat on Christmas Eve. After I started making this recipe she told me my grandma used to make this exact same recipe! Why didn’t I know about that?
After I got married my friend Jewel told me making summer sausage at home is easy! What? I’m always a fan of homemade vs. store-bought so I knew I wanted to try it. She was right it was easy and it’s the BEST summer sausage and there’s no way going to buy it in the store again!
This recipe has the perfect blend of spices I love knowing exactly what is going in my sausage too. It’s not filled with all those artificial preservatives. Plus it’s an awesome low carb, carb free, gluten free, sugar free, keto appetizer for when Justin’s trying to eat like that!
NOTE: This post was updated in December 2019 to include new images and text. The recipe remained exactly the same!
How to make summer sausage.
DIY summer sausage is easier than you think! You don’t need casings or any special equipment. If you have an oven you have shat you need!
You will need Quick Curing Salt. It’s kind of hard to find in stores so I suggest ordering Morten’s brand from Amazon. {Affiliate Link}
- Mix 4 pounds of ground beef with Quick Curing Salt.
- Cover and refrigerate overnight.
- Add garlic salt, cracked black pepper, and liquid smoke. I like this hickory liquid smoke {affiliate link}
- Mix together until combined.
- Divide the meat mixture into four equal parts.
- Shape meat into four sticks, or logs. Set on a roasting pan with a wire rack. If you don’t have one, set a cooling rack in a baking sheet.
- Bake at 225 degrees for 4 hours.
PRO TIP:LITTLE DAIRY ON THE PRAIRIE TIP:
How to make sausage without casings
I’ve never used casings to make homemade sausage.
- Cut a piece of plastic wrap about 18 inches long.
- Set meat on the plastic wrap.
- Shape meat into a fat stick.
- Wrap plastic wrap around the meat stick and twist the ends closed. Basically, you’ll twist it closed the same way a Tootsie Roll is wrapped up.
- Using your hand lightly press and roll the “meat roll” until it’s smooth.
- To make sure it’s the right diameter I make a circle with by touching my middle finger to my thumb and then run the “meat roll” through my fingers. That’s the perfect sized beef stick to fit on most crackers. Obviously, if your hands are bigger or smaller you may need to adjust.
- Remove plastic wrap and set it on the baking sheet.
How to cook summer sausage.
When Jewel shared this recipe with me it was written as an oven recipe. It works wonderfully! You’ll need to plan on baking it for 4 hours.
Since then I’ve experimented with cooking it on my Traeger. You guys, smoked summer sausage is divine! It adds that extra depth of flavor. Of course, you can use whatever flavor of wood you’d like. We’re in love with Hickory and Mesquite. I liked reducing the cooking time to 3 1/2 hours when I made it on my smoker.
How to store beef summer sausage.
When I make beef sticks I usually make lots of them because they last for quite a while.
How long does summer sausage last in the fridge?
Homemade summer sausage can be stored in the refrigerator for up to three weeks. It needs to be stored in an airtight container.
Can summer sausage be frozen?
YES! YES! YES! I love making it ahead of time and throwing it in the freezer! It lasts for up to three months stored in an airtight container.
Having a few sticks in the freezer is a great backup plan for those days when I don’t have anything in the house for making lunches. All I have to do is slice a few pieces of cheese, grab some crackers and their lunch is packed!
Ground beef summer sausage recipes.
Since we raise and harvest our own beef I have about three freezers chock full of ground beef. It’s probably no surprise that I make beef summer sausage and never experiment with other types of meat.
My boys do go hunting quite often though and have wanted to try and make this summer sausage recipe substituting elk, deer (venison), or some other wild game for the beef. Since I’m a tried and true beef lover I’ve never experimented with it before. I bet it would work perfectly if you’re into that sort of thing!
Other Easy Appetizers
Easy appetizers are super important whether you’re hosting a party, or just like to eat finger foods as much as I do! Be sure to check out my guide to eating cheese too.
Meat Appetizers
- Cheesy Pigs in a Blanket
- Crockpot Little Smokies
- Ham and Cheese Pinwheels
- Slow Cooker Mexican Dip
- BBQ Meatballs
- Pork Nachos
- Burrito Cups
- Slow Cooker BBQ Drumsticks
What else to serve summer sausage with?
We love beef stick with cheese and crackers. It’s also delicious with mustard sauce for dipping. {Affiliate Link}
It’s really good served with different kinds of fruit and fresh vegetables too!
Grab my Summer Sausage Recipe
I think you are going to love this recipe just as much as my readers have!
This recipe is delicious! I’ve made it several times already, and I was so impressed with how much it tastes like the summer sausage I used to buy at the store, but much cheaper and healthier. Thanks for this awesome recipe! You have saved me a lot of money!
Lady E
Homemade Beef Summer Sausage Recipe
Ingredients
- 4 pounds lean ground beef
- 1/4 cup Morten's Tender Quick Home Meat Cure
- 2 Tbsp Liquid Smoke
- 2 tsp Black Pepper course
- 1 tsp Garlic Salt
Instructions
- Mix 4 pounds of ground beef with Morten's Tender Quick Home Meat Cure. Cover and refrigerate overnight. If you don’t have one, set a cooling rack in a baking sheet.
- Add garlic salt, cracked black pepper, and liquid smoke. Mix together until combined.
- Divide the meat mixture into four equal parts. Shape meat into four sticks, or logs.
- Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack.
- Preheat oven to 225 degrees. Bake sausage for 4 hours.
- Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
- Slice and serve with sliced cheese and crackers.
Notes
- I like to use heaping amounts of garlic salt and pepper. You may also add mustard seeds, paprika, or taco seasoning instead if you’d like.
- Summer Sausage may be cooked on a smoker. It needs to cook at 225 degrees for 3 1/2 hours.
- Table salt was used instead of Morten’s Tender Quick Meat Cure to calculate Nutritional Facts, but I did use the tender quick meat cure NOT table salt.
John (G-Pa) King says
Hi Amy. Love the sound of this recipe. I have the Texas Trager pellet smoker. How long do you smoke your summer sausage and at what temperature. I have been smoking food and cheese for over 50 years and enjoy it very much. I live in Alaska and smoke a lot of salmon. Love your blog and keep up the good work. Thanks.
Amy Engberson says
Thanks for stopping by my blog! I’ve been smoking my Beef Summer Sausage on my smoker ever since buying one. I smoke them at 200 degrees for 4 hours. It gives the sausage an added amount of smoky flavor!
Carolyn McMillin says
I must be that Grandma as I have been making this for years and is our Christmas favorite, it is so good, so easy and everyone loves it. The only problem is finding the Tender Quick in our area, but once you do it will last you for years. Thank you for sharing one of my family favorites.
Amy Engberson says
Beef Summer Sausage is always a hit! I love having it in the fridge for those times when I need something right now! Happy Fall!
Bill M says
I made this looked good but was really salty. I used prague powder #1. I don’t have Mortons tender quick. Is therea differencein theamount i should use?
Thank you for therecipe.
Amy Engberson says
Bill, I’m not sure what the difference is in prague powder and Mortens tender quick salt so I don’t know how to adjust portions. The Mortens salt is a little hard to find in my small town, but once I find it it always works perfect! Good luck!
kathy miller says
we are tired of the leftover beefstick,any way to make a meal with it?some sort of recipe?
Amy Engberson says
I don’t like to use the beef stick in recipes, or cooked. I pack it in my kids lunches for school with cheese and crackers and they love that. It’s a nice change from a sandwich. We also freeze a stick or two and then thaw them later when we are ready for more. My neighbors are always happy when I share it with them too!
Kelly says
Hi Amy,
I made these today (haven’t tried eating them yet); however, mine look terrible! I followed your recipe exactly and used 90/10 ground beef. How do you get yours so uniform in diameter? I used your saran wrap technique and they looked perfectly uniform and about Ritz cracker diameter but then while baking they lost about two inches in length and just about doubled in size around (no way will these fit on a cracker). What do you suppose I did wrong? Yours look so perfect…and presentable! I am hoping mine taste better than they look :/
Amy Engberson says
Darn it! I hope your sausage tastes better than it looks. I’m not sure what would cause them to shrink in length and get larger in diameter. I wonder if it has something to do with the fat content of the ground beef. I can’t say for sure what the fat content of mine is since we raise, and butcher our own beef. I do know it has a very low fat content though. I roll mine pretty tight in the plastic wrap, but it sounds like you did too. Maybe you will have to try it again and see if you get the same results. Good luck!
Kelly says
Thanks Amy! I will definitely be making this again and hoping I will make them look as wonderful as yours. Although they looked more like mini footballs, the taste was amazing! Everyone loved them and wanted the recipe! And, the larger size made them perfect for sandwiches – which my husband loved lol!
I’ll experiment with the fat/beef ratio and try rolling them even tighter; but, even if they turn out the same, no worries. They were gone in two days 🙂
Thank you again!
Pat Hedrick says
The first recipe I used many years ago called for wrapping rolls in aluminum foil and punching holes in it. The fat then drained out as they were baking. The shape stayed very well, but You had to turn them every 30 min. I took the foil off when cooked and let them bake a little more to get all fat drained off.
Amy Engberson says
That’s a great idea! It would be nice if the shape stayed really nice and smooth!
Kathy says
I have been making this for years. I also add mustard seed, onion powder, and for those that like a little fire red pepper flakes, and course ground black pepper. A friend of mine uses small chunks of cheese and will chop up jalapenos to add.
Amy Engberson says
I love creativity! All of these options sound fun! My boys would especially like the added cheese!
KarenKalifornia says
OMG it is just what I needed for a special holiday party. I am making mine with venison. Thanks for such an easy recipe that looks so fancy.
Amy Engberson says
I’m glad you found just the “thing” for your holiday party! Have a wonderful time!
farmerkhaiti says
About to make this with my own highland beef, SO EXCITED!! Wondering if I start the mix of beef and curing salt in the AM, how many hours should I wait before doing the next step of adding seasonings and shaping and baking the logs? Is 12 hours preferable for the “curing” to happen, just wondering if it is acceptable to speed up the process, or better to wait?
Amy Engberson says
I haven’t actually tried this recipe without letting it sit overnight. I imagine it would be fine to mix the ingredients in the morning and bake it later that evening though. Let me know if you try it!
Jill says
Hi Amy,
This recipe looks great. Very easy to pull off. I’m going to try it soon. But I’m wondering…..I’ve been purchasing paleo beef sticks (Grass Run Farms) for my family as snack food. But this looks exactly the same, only your logs are fatter (the ones I purchase are closer to finger-wide). They are great portable, individual-sized snacks for my guys to take to the dugout at baseball & elsewhere while on the go. I’m wondering if you’ve tried making them as thinner sticks & what adjustment you’d make to the time in light of that. Also, how do you know with confidence that they are done (especially important if I adjust it to a thinner stick)? Thanks for any input you can offer! Blessings to you & yours, Jill
Amy Engberson says
That is such a fun idea Jill. Without having made them into smaller sticks before I can’t say exactly how to adjust the time. If I was experimenting with it I would probably make them about 1/4 of the original size and try to cut the baking time down by about 1/4. That’s just a guess though!
As far as knowing for sure when they are completely cooked through, I just look at them and make sure they look done. If they weren’t cooked through they would probably crumble. After 4 hours they just look done.
Good luck and let me know if you try it! My boys would love having some of those!
Brenda says
Amy, I mixed mine up yesterday and put it in mahogany casings and smoked it for 3 hours
@ 200 degrees. After being cooled it had some fat between the meat and casing. How can I
get the fat out? My summer sausage is a brownish color not reddish. What did I do wrong?
If you don’t use casing how do you hold it together and also don’t dry out?
Amy Engberson says
Brenda, I’m sorry I can’t help you very much. I haven’t ever used mahogany casings so I’m not sure how they work. When I cook, or smoke, my sausages the fat renders and drips off the sausages into the pan. The sausages hold their shape while being cooked, similar to how a hamburger would. Good luck!
Steve says
Hi Brenda- I’m trying that right now. It’s been a while, but when you use casings, you want to hang them in the oven, so the end that you tied is at the bottom. The grease drips out the bottom, or at least is on the end where you can trim it off. Also, the color will be different when you use casings, not a problem. Enjoy !! Steve
Paul says
I have seen all of the comments on freezing and refrigerating, but how do you make it to where you dont have to do either. I plan on stuffing the mix in mahogany stuffing bags and curing, but what do I have to do to make last as say Jerky. I would like to keep it in the pantry instead of fridge or freezer.
Amy Engberson says
Paul, I haven’t tried any of the ideas you are trying so I can’t say how it will work. It sounds like fun though. Let me know how it turns out!
Ben says
Make sure you use insta-cure number 2. That has nitrate added to allow for long term curing and storage.
Amy Engberson says
Good to know! Thanks
Rick says
Firstly:
1.Instacure 1 and Prague powder 1 are the same.
2.Instacure 2 and Prague powder 2 are the same.
and
1.Instacure 1 contains 6.25% sodium nitrite and 93.75% salt.
2.Instacure 2 contains about 6.25% sodium nitrite, about 1% sodium nitrate, and about 92.75% salt.
What Are Both Cures Used For?
These cures are used in meat preservation, often in the making of things like bacon, ham, or sausages, or air dried products like dried sausages.
Cures are used to:
•Prevent the possibility of botulism in the meat.
•Aid in preservation.
•Improve the flavor of the finished product.
•Render the finished cooked product pink in color (if you don’t use a cure, your bacon will be grey).
What Is Instacure 1 Used For?
Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, and smoked sausages.
2 tsps of instacure 1 is enough to cure roughly 10 lbs of sausage or bacon.
What Is Instacure 2 Used For?
Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams.
The reason for the addition of sodium nitrate (instacure 2) is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite. In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages.
Why Are the Cures Dyed Pink?
Cures are dyed pink so that you won’t confuse them with table salt and use them in quantities that might put people in danger.
Sodium nitrite, even in small quantities, is very dangerous and can kill. The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. At this level, about a tsp of pure sodium nitrite could be enough to kill an average sized adult.
This is why it is mixed in small quantities with salt, dissolved into water, turned back into a uniform crystal, and then dyed pink.
They can both be bought on http://www.sausagemaker.com as well as other sausage making items.
Amy Engberson says
This is so informative! Thanks for sharing!
Marshall Reagan says
the old timers used to smoke their bacon & hams or kept them in a salt box before they had refrigeration and they canned a lot of their meat also. or at least my parents and grandparents did. we did not have electricity until 1957. I remember using kerosene lamps & then we had a 25 watt bulb which seemed very bright.
D. Mike Collins says
When you say “heaping” amounts of black pepper, garlic and liquid smoke, how much does that come out to as compared to the recipe that you have printed? This looks like a good recipe to make on my Traeger for Christmas gifts. Thanks for your help. D. Mike Collns
Amy Engberson says
Mike, I’m not an overly exact cook! That may not be the best kind of cook to be when writing a blog:)! If I’m measuring a Tablespoon I pour the ingredient in the measuring spoon and let it make a little “hill” before I quit pouring. This recipe is open to “per taste” measuring. If you like a little more seasoning add a little more, if you have a little more bland taste, measure the amount unheaped! I started making these sausages on my Green Mountain Smoker and love them! Your neighbors will love it!
D. Mike Collins says
That’s awesome. Thank you for the input. I am really looking forward to making this recipe for friends and family. I just learned how to make great tasting smoked salmon on the Traeger. Now I am ready to try my hand at a little summer sausage. Merry Christmas, D. Mike Collins
Marshall Reagan says
Mortons tender quick is a preservative . IT IS SODIUM NITRATE..
Rick says
Just tried making your beef sticks they came out great but how do you, Amy, freeze your beef sticks or store in the fridge? Wrapped in what?
Amy Engberson says
I’m glad you are enjoying the beef sticks, Rick! Before freezing the beef sticks I wrap them in plastic wrap. Then I put them in a freezer ziplock bag. I’ve had great success freezing them this way. I guess since I own a “Seal a Meal” I should try doing that!
Chuck Catchpole says
Rick, I have wrapped summer sausage in siran wrap, then freezer paper. I have kept sausage in the freezer for over 3 years, no freezer burn and the sausage tasted like it was just put in the freezer. You could try the seal a meal, I would wrap in siran wrap first, then seal a meal and for extra protection wrap in freezer paper. I am sure that would keep the beef sticks for a long time.
Carol says
Hi
This recipe looks amazing, however, I have not been able to find the Morton’s salt. Can I use course salt as a substitute?
Thank you
Carol
Amy Engberson says
Good question Carol. I haven’t tried making my beef sausage with course salt. It took me awhile to find the Quick Curing Salt and I finally found it at a mom and pop grocery store in my area. I just looked on Amazon and found it there. Maybe you could try that.
mhammer says
Tender quick or quick cure both work. They are the “preservatives” used in curing meats. I wouldn’t suggest it unless you’re experienced, but if cured correctly refridgeration is not even needed (like the hams you see hanging in the deli). I would not try to low temp smoke without some kind of cure.
Amy Engberson says
I recently smoked my Beef Summer Sausage on my smoker and it turned out perfect! I always store my beef stick, or any other meat, in the refrigerator. In fact, if I know we aren’t going to eat all four sticks right away, I always stick them in the freezer.
Brett says
I read the ingredients of the Morton’s curing salt and it is FULL of preservatives. Basically, it appears this recipe is not far off from store bought summer sausage. I like the idea of making my own, I’m sure it’s still cheaper than buying from the store. However, if I’m trying to make a healthier snack, then I’m gonna have to look for the ingredients without nitrates or nitrites.
Amy Engberson says
Good to know. I never read the ingredients list on curing salt. It’s still makes me feel a little better knowing what quality of meat goes into my summer sausage. Good luck finding something a healthier!
Ben says
Full of preservatives? That’s kind of the point. It’s a bag of preservatives. Furthermore, there is virtually no danger in using nitrites in food. Leafy veggies like spinach and cabbage can have the same or higher level of nitrites than cured meats! The only proven danger is in high temperature cooking of cured meat, such as bacon, where the nitrite is converted to more dangerous forms. And that is rare and happens at very low levels.
Amy Engberson says
Although I tend to think of myself as a fairly healthy eater, I’m not opposed to eating all kinds foods. I love potato chips, hot dogs, bacon, soda pop, and jerky, among many other things! This summer sausage tastes so much better than the store bought varieties I have tried. Besides that I do like controlling what I put in there.
PawPaw says
have you tried adding high temp cheeze any flavor. i like jalapeno cheeze in mine
Amy Engberson says
I haven’t ever tried adding cheese because I always serve my Beef Summer Sausage with cheese and crackers. I say you can’t ever go wrong with more cheese though!
Corey says
The recipe sounds good and am eager to try it out. Since this is my first time making homemade summer sausage, would I need to put any water or line the bottom of the roasting pan?
Amy Engberson says
I’m excited for you to try making this, Corey! I line the bottom of the roasting pan because it makes clean up a breeze. I don’t add any water to the bottom. Good luck!
Nick says
Do you think this could be done in an electric smoker?
Amy Engberson says
Nick you are going to love smoking these! I just purchased a Green Mountain Pellet Smoker, I’m in love! These were one of the first things I had to try making on it and they were amazing!
Bryan says
How long does it keep in the refrigerator?
Amy Engberson says
I’m not sure how long it keeps in the refrigerator, Bryan. I don’t know because I freeze whatever I don’t think we are going to eat right away. Whenever I want more I grab a beef stick out of the freezer and thaw it out. It’s great to have on hand! I would guess it would keep at least a couple of weeks in the fridge.
Chuck Catchpole says
To keep sausage in the freezer. I wrap the sausage in siran wrap or cling wrap, then freezer paper. One time I bought 90lbs of summer sausage. Wrapped in as above and 2 years later when thawed it was just as fresh as when I put it in the freezer. It might have keep longer but ate it all by then. Hope this helps with the question. Chuck Catchpole HMC USN Ret
Amy Engberson says
Thanks for the tips, Chuck! I like to have a few Beef Summer Sausages in the freezer for those “I need something right now” times!
Edi Davemport says
I have a similar recipe
Picnic Salami 5 lbs~ Hamburger (cheapest) 5tsp~ Morton Tender Quick Salt 2 1/2 tsp~ (Regular) Salt 2 1/2 tsp~ Garlic Salt 2 1/2 tsp~ Whole Mustard Seed 2 1/2 tsp~ Course Ground Pepper 1 tsp~ Liquid Smoke 1 tsp~ Crushed Red Pepper Mix well and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. 3rd Day~ Shape into 6 balls and then into 6 sausages. Place on broiler pan and bake at 150 degrees for 4 hours. Turn over and bake another 4 hours. Turn oven off and let stand inside until cool. Wrap in foil, refrigerate or freeze. There
Amy Engberson says
Edi this recipe sounds amazing! I bet all of the seasonings are so savory! I’m in love with beef and always need something for quick snacks or meals! Beef Summer Sausage is perfect for that! Enjoy!
Judy says
Do you need to cook to an internal temperature?
Amy Engberson says
I’ve always wondered if I should check the internal temperature, but never have done that before. After 4 hours it is always perfect so I just keep using the timing method.
Kelli says
I’ve made this exact one for years, it’s absolutely amazing….great Christmas gifts and can customize the wrapping, it’s a wonderful and yummy treat! thanks for sharing.
Amy Engberson says
Now you have my mind going crazy with all kinds of cute custom wrapper designs! It could be so fun!
Edith Davenport says
That sounds great also 🙂
Dave says
This turned out very good. I had made 3lbs of Italian sausage, 2 lbs of hamburger (93%), 1 lb of ground pork. I took one lb and substituted for one lb of hamburger. Added 1/4 tsp of sage. Smoked in the smoker until internal temp reached 155 deg.
Amy Engberson says
Omg! Adding sage is genius! It’s one of my favorite herbs! Thanks for the idea! I’m glad you loved the recipe!
Dave says
I only added a 1/4 tsp of sage because of the italian sausage already had sage in it. You probably could go up to a tsp or 2.
Lewis Eudy says
I’m actually making a batch right now, just with minced garlic instead of garlic powder and ground chuck (all the store had). Fingers crossed.
Amy Engberson says
I love substituting ingredients! I’m sure the sausage will still be fabulous! Let me know how it goes! Good luck!
Robert Johnson says
I added 3 tbsp mustard seed to mine.
Amy Engberson says
Sounds delish! I love mustard seed!
Beth says
Hi Amy!
Oh I was soooo excited to find your recipe for the “Summer Sausage”. My friend gave it to me about 25 years ago, and I made it quite often. But when our house burned down I lost the recipe.
We always loved it. I’m eager to have my youngest try it out. He wasn’t in the picture when I was making it before.
So thank you,
Beth
Amy Engberson says
Having your house burn down would be so tragic. I’m sorry for you loss and glad I can help replace a little memory for you! Have fun making it with your kids!
Britni says
I’ve never even considered making this from scratch, love the idea. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Amy Engberson says
I hadn’t either until my friend let me in on her little secret! I’m so glad she did because these are so much better than the store bought comments.
Robert Johnson says
most recipes call for 3 or 4 table spoons of mustard seed.
should I use mustard seed?
Amy Engberson says
I’ve never used mustard seed before, although it sounds really yummy! I love adding ingredients in classic recipes so I’m sure it would taste amazing!
Gerald miller says
Please let me know the web site to buy quick curing salt. I’m not sure if Morton still sells it thanks
Amy Engberson says
I’ve been able to buy it at my local grocery store and from Amazon. Here’s the link if you’d like to get it from Amazon. https://amzn.to/2K2vSVB
VERN says
Amazon has the Morton curing salt.don’t know where you are located but here in Ohio there are several places that sell it