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.
Felipa says
This summer sausage is great!!! I think next time I’ll make a double batch…it went way too fast!!!
Amy Engberson says
Making a double batch is a fantastic idea! It freezes well too! I’m glad you enjoyed it!
John says
When you cook this on the traeger do you eliminate the liquid smoke?
Amy Engberson says
No. I left it in there and it was perfect! Cooking it on my Traeger is my favorite!
Lisa says
This is a wonderful recipe I keep it made and in the freezer all the time.
Amy Engberson says
Thank you! I love having it in the freezer for those days when I need a quick lunch. It freezes really well!
Dandre says
This recipe was handed down to me from my mother when I was very young. My mom unexpectedly passed away, so seeing this recipe brings me great joy. It also brings back very fond memories!
Amy Engberson says
I’m sorry for your loss! I love how food brings us together and helps us create memories with our families. Thanks for stopping by!
Angelica says
This recipe is awesome and the flavor is incredible, Way better than any Hickory Farms summer sausage. A family favorite during the holidays. Thank you so much
Amy Engberson says
I agree! I love this homemade version because it’s easy, I know exactly what is in it, and it tastes better! Glad you enjoyed it!
Minnie says
I have made this for years for my son to take hunting and for Christmas gifts, love it. My sons just gave me Camp Chef smoker so I am excited to try this on my smoker, my question is do you put the meat directly on the smoker rack? How is the mess?
Thanks, I love your site.
Amy Engberson says
What a fantastic gift! Smoking food is so much fun! Yes. I put the summer sausage directly on the grill rack. I usually use very lean ground beef so it doesn’t make a mess at all. You could always put the meat on a roasting pan just as you would when you bake it. Then put it on the grill. I love the added smoky flavor of cooking it on the smoker!
Minnie says
Oh boy, I bought kitchen bouquet instead of liquid smoke and didn’t notice until I started mixing! Do you think it will be ok? Just different flavor I’m hoping. Or does the liquid smoke help cooking process? Yikes!
Amy Engberson says
Sorry it took me so long to respond! I’ve been stuck in a tractor for weeks! I’m sure you’ve already tried it by now! It will change the taste, but it should still be just fine! Let me know how it went!
M says
It turned out fine, different taste, but still delicious. I am doing a batch right now with half kitchen bouquet and half liquid smoke. Also doing a batch with teriyaki and hoisin sauce. This is a fun recipe to play with. Thanks for your replies.
Amy Engberson says
I’m glad it turned out for you! We make this recipe so often and love it just the way it is, but I’m ready to start experimenting and coming up with new fun flavors. Thanks for the ideas!
M says
Hey, do you have a favorite recipe for Smoked Cheez-it’s?
Amy Engberson says
OMG! That sounds amazing! I don’t have a recipe for them, but my wheels are spinning now! I’d probably start by finding the perfect homemade Cheez-its recipe and then I’d use smoked cheese, and cook them on the smoker instead of the oven! I’m going to figure that out!
Teetine says
I can’t eat mustard. What can I replace it with?
Thanks!
Amy Engberson says
We use mustard for serving the beef stick with. You could eat the sausage without any sauces, or you can eat it with BBQ sauce. That’s what my youngest son likes to dip it in.
Phoenix says
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
Amy Engberson says
Yay! I’m so glad your whole family enjoyed it! We love having it in the fridge for easy snacking or light meals!
Jeannie says
Are you certain it is an entire 1/4 cup of the curing salt?? The package on Amazon says, “Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.” Is this the same product you are suggesting?
Amy Engberson says
The product I recommend using is Morton Curing Salt, Tender Quick. I don’t mix it with water and I do use 1/4 a cup in this recipe. I’m not sure how it would work with other types of curing salt. Hopefully, that helps.
Betsy says
I’m smoking mind now but curious about the quantity of curing salt. I used Prague powder #1. Should I have still used 1/4 cup? The package says 1 tsp is good for 5 pounds of meat!
Amy Engberson says
Hi Betsy! I’m not familiar with Prague Powder. From what I’ve read Prague powder is a pink smoking salt. Mortons quick curing salt is completely different. I’m not sure if you can use Prague powder for this recipe since I haven’t ever used it and don’t know exactly what it’s like. You can buy Morton Curing Salt on Amazon {affiliate link}. Hopefully that helps!
Melissa says
I have never made this before. The instructions were very easy to follow. Thank you.
Amy Engberson says
This is such a fun recipe to make! It’s always nice to have in the fridge for a quick and easy snack or light dinner!
Dinah K Ledingham says
Hi.. I’ve lost my recipe for summer sausage and yours looks just like mine.
I was looking around to find one I noticed others use water in their recipes, would you happen to know why?
I don’t remember using water in mine.
If I cut the recipe in half it should turn out okay?
Amy Engberson says
Yay! I’m so glad you found this recipe! I’ve never added water to this recipe and I’m not sure why other recipes would include it. I’ve never tried making half a batch because they freeze really well so I stick the extras in the freezer for later. Making a half a batch should work perfectly though!
Shae Lynn says
Will adding buttermilk, F-LC, or fermento give it the tangy flavor? If so when should I add it? I’m also going to be using your recipe but will be stuffing into casings 30-40 mm and cold smoking then to 165.
Amy Engberson says
Hi Shae! I’ve never tried adding buttermilk to this recipe so I can’t really say how it’s going to work out. It sounds like you are familiar with smoking meat. Let me know how it goes!
Tina W Giaramita says
Hi! I just found this recipe through Pinterest and it sounds amazing! I can’t wait to try it!
I do have a couple of questions, though. I plan to smoke this in our electric Masterbuilt smoker, and I was wondering if using the liquid smoke in the meat mixture and then smoking it would be overwhelming and be too much ‘smoky’ flavor.
Do you think leaving the liquid smoke out completely and just use the wood smoking would be sufficient?
Thank you for sharing your recipe!
Amy Engberson says
Hi Tina! I’ve been smoking this recipe on my smoker lately too. I have a Traeger so it will probably cook a little different than yours because you’re using actual wood chips. I always add the liquid smoke even when I’m smoking it instead of baking it and it’s still delish! I don’t think it’s overpowering at all! Let me know how it goes!
Madison Smith says
Stumbled across this recipe when I wanted to make some beef sausage – it looks delicious to me and I’m going to make it soon! Thanks!
Amy Engberson says
Yay! We LOVE having a few sticks in the fridge/freezer for when we want something meaty to snack on! It’s so yummy with cheese and crackers! I hope you love it as much as we do!
Jason Hemsley says
This recipe is the best I’ve tried and I now use it every time I make a batch. A few “pro” tips I found that works for me…
• I always double the batch.
• I have substituted up to 1/4 to 1/2 the beef with ground venison or elk burger and it’s great!
• Always cook it on my pellet smoker.
• Diced jalapenos, pepperoncini or dried red pepper flakes if you want it spicy.
• Diced extra sharp cheddar cheese is so good but can get messy in smoker, so I use a thick strip of cheese and form the meat around it.
• Dried mustard seed is a must!
• Typical batch= 4 lb with cheese, 2 lb spicy and 2 lb plain.
Thank you for sharing this recipe! And I agree that raising children is 1st, your own meat 2nd.
Amy Engberson says
These are all fantastic suggestions! My kids would love making this with cheese!
Richard says
Just a quick note, Morton’s Tender Quick is not sugar free.
Bobbiejo says
Made this recipe for about 30yrs passed down to my kids. We all love this.. gifting..
Amy Engberson says
You always know recipes that have been passed down through the generations are the BEST! Summer sausage makes wonderful gifts!
Lady E says
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!
Amy Engberson says
Yay! Thanks for taking time to leave a comment and let me know how much you love this sausage! It’s always nice to save money, and to know exactly what is in your food! Glad you are loving it!
James says
This sounds good i will have to try it , was wounndering if I made them in to a snack stick how long should i have to cook them … i have been trying to find a good snack stick recipe!
Amy Engberson says
Hi James! I’ve never tried making them into snack sticks before. Baking time would depend on the diameter of the sticks. You might have to do a little practicing to get it just right! I’m guessing it would take an hour or so if they were pretty skinny. Let me know how it goes.