Beef Summer Sausage: Easy Recipe to Serve a Flavorful Delight

I remember the first time I tasted beef summer sausage—thin slices on a wooden board, paired with sharp cheddar, spicy mustard, and crackers. That first bite was smoky, tangy, and rich—everything comfort food should be. It brought back memories of summer afternoons at my grandparents’ house, where simple snacks became special moments.
Today, beef summer sausage is still a favorite, not just for its bold flavor, but for how versatile and convenient it is. Whether you’re building a party platter or packing snacks for the trail, it delivers taste without the need for refrigeration until opened. Plus, it’s ready to eat straight out of the wrapper, making it the ideal choice for gatherings, gifting, or weekday snacking.
If you’re curious about how this sausage fits into a healthy diet, Here’s what you should know about processed meats and how to enjoy them wisely.
For beef lovers who appreciate hearty flavor, dishes like Gordon Ramsay’s Beef Stroganoff show how versatile beef can be—from creamy comfort food to smoky cured classics like beef summer sausage.

What Is Beef Summer Sausage?

Beef summer sausage is a cured, semi-dry sausage made primarily from ground beef and seasoned with a mix of garlic, black pepper, mustard seed, and other spices. It’s fermented and smoked, giving it a slightly tangy taste and firm texture.
Unlike fresh sausage, it doesn’t require refrigeration before opening, thanks to its fermentation process. This makes it an ideal shelf-stable snack or meal component. Many varieties combine beef with pork, but all-beef versions are widely popular, especially in gift sets or holiday platters.
This sausage differs from dry-cured options like salami in that it’s semi-dry—moist but sliceable. It’s often served cold, cut into thin rounds, and paired with cheese, crackers, or fresh fruit.
If you’re interested in how different cuts contribute to flavor, the Beef Cheek Meat Guide offers a deep dive into the richness of underappreciated beef cuts.

Why It’s Called Summer Sausage

The name comes from its ability to be stored safely without refrigeration, even during hot months. Historically, it was made in winter and enjoyed throughout the summer—hence the name.

Common Traits of Beef Summer Sausage

• Made from beef (sometimes blended with pork)
• Seasoned with black pepper, mustard seed, garlic powder
• Cured with salt and sodium nitrite
• Smoked for added flavor
• Shelf-stable until opened

Beef Summer Sausage Recipe (Homemade Style)

Ingredients

• 2 lbs ground beef (80/20)
• 1 tbsp Morton’s Tender Quick or curing salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp mustard seed
• ½ tsp cayenne pepper (optional)
• 1 tsp liquid smoke
• 1 tbsp Worcestershire sauce

Step 1: Mix and Cure

In a large bowl, combine all ingredients. Mix thoroughly by hand or in a stand mixer until sticky and well blended. Cover with plastic wrap and refrigerate for 24–48 hours. This step allows the beef to cure and develop that distinctive tangy flavor.

Step 2: Shape and Bake

Preheat oven to 200°F (93°C). Shape the meat into two uniform logs or use sausage casings if preferred. Place them on a wire rack over a baking sheet to catch any drippings.
Bake for approximately 3 hours or until internal temperature reaches 160°F (71°C). Once done, remove and allow to cool completely at room temperature.

Step 3: Store and Slice

Wrap cooled sausages in foil or airtight containers. Refrigerate for up to 3 weeks or freeze for up to 3 months. Slice thin when serving for best flavor and texture.

Serving Tips and Creative Ideas

Easy Pairings

• Sharp cheddar or gouda
• Spicy brown mustard or Dijon
• Pickles, olives, or sweet relish
• Rustic crackers or crusty bread

Ways to Use It Beyond Snacking

• Add to a charcuterie board with complementary meats and cheeses
• Dice into mac & cheese for a smoky bite
• Fold into a breakfast biscuit or pastry
• Top a grilled sandwich with thin slices
• Mix into a cold pasta salad for a hearty twist
  Looking for something tangy to balance the richness? Try Brazilian Apple Cider Vinegar in a dipping sauce or vinaigrette.

Storage and Safety Tips

Unopened: Store in a cool pantry for up to 3 months

Opened: Wrap tightly and refrigerate for up to 3 weeks

Frozen: Slice and freeze for up to 3 months
Check for signs of spoilage such as sour odor, color change, or sliminess. When in doubt, toss it out.

Frequently Asked Questions (FAQs)

Conclusion

Beef summer sausage brings together everything we love about good food: bold flavor, simple prep, and plenty of ways to enjoy it. Whether you’re layering it into a sandwich, adding it to a snack board, or making it from scratch at home, this cured classic delivers every time. With its long shelf life and rich, smoky profile, it’s no surprise that it remains a staple in kitchens and gift baskets across the country.

If you’re inspired to try your hand at crafting your own, this detailed homemade summer sausage recipe from Meats and Sausages offers a step-by-step guide that’s both practical and authentic. It covers fermentation, smoking, and drying techniques used by traditional sausage makers—perfect for beginners and enthusiasts alike.

Whether store-bought or homemade, beef summer sausage is more than just a snack—it’s a flavorful connection to tradition, taste, and timeless technique. Now it’s your turn to bring that flavor home.

Homemade Beef Summer Sausage Recipe

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• Author: Alice
• Total Time: 3 hours 15 minutes
• Yield: Serves 6
• Diet: Gluten Free

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Description

This beef summer sausage recipe is bold, smoky, and packed with savory spices. Made with 80/20 ground beef, it’s perfect for snacking, gift baskets, or party platters. A shelf-stable, semi-dry sausage that brings classic flavor right to your kitchen—no special equipment required.

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Ingredients

Scale 1x2x3x

2 lbs ground beef (80/20 preferred)
1 tbsp Morton’s Tender Quick or curing salt
1 tsp black pepper
1 tsp garlic powder
1 tsp mustard seed
½ tsp cayenne pepper (optional)
1 tsp liquid smoke
1 tbsp Worcestershire sauce

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Instructions

1. Preheat your oven to 200°F (93°C)
2. In a large bowl, mix all ingredients until well combined and sticky
3. Cover with plastic wrap and refrigerate for 24–48 hours to cure properly
4. Shape the beef mixture into two firm logs or use sausage casings
5. Place on a wire rack over a baking sheet for airflow
6. Bake in the preheated oven for 3 hours, or until the internal temperature reaches 160°F (71°C)
7. Let the beef summer sausage cool completely before slicing
8. Refrigerate or freeze for longer shelf life
9. Serve chilled or at room temperature for best flavor
10. This smoked sausage recipe is perfect for snack platters, sandwiches, or gifts

Notes

• You can substitute Worcestershire sauce with soy sauce for a saltier profile Add ½ cup
• shredded cheddar for a cheesy version of homemade beef sausage
• Always use a meat thermometer to ensure the internal temp hits 160°F
• Freeze in slices for quick snack access
• Use applewood liquid smoke for a sweeter smoke flavor

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Baking, Curing, Smoking
• Cuisine: American

Nutrition

• Serving Size: 1/6 sausage log
• Calories: 290 Kcal
• Sugar: 1 g
• Sodium: 820 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 18 g
• Cholesterol: 70 mg

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