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.
Ingredients
Scale
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
Instructions
- Preheat your oven to 200°F (93°C)
- In a large bowl, mix all ingredients until well combined and sticky
- Cover with plastic wrap and refrigerate for 24–48 hours to cure properly
- Shape the beef mixture into two firm logs or use sausage casings
- Place on a wire rack over a baking sheet for airflow
- Bake in the preheated oven for 3 hours, or until the internal temperature reaches 160°F (71°C)
- Let the beef summer sausage cool completely before slicing
- Refrigerate or freeze for longer shelf life
- Serve chilled or at room temperature for best flavor
- 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
Keywords: beef summer sausage, homemade beef summer sausage, smoked sausage recipe, cured beef sausage, summer sausage recipe, DIY sausage, sausage snack