Summer Sausage Recipe

Ground beef: The main protein that forms the base of the sausage, giving it a rich and hearty flavor.

Liquid smoke: A seasoning that adds a smoky taste, making the sausage taste like it’s been cooked over a fire.

Mustard seeds: Small seeds that add a bit of texture and a tangy, slightly spicy flavor.

Garlic powder: A dried form of garlic that adds a warm and savory taste.

Onion powder: Adds a mild onion flavor without the texture of fresh onions.

Black pepper: Gives a little heat and depth to the sausage.

Paprika: A spice that adds color and a sweet, smoky flavor.

Salt: Enhances all the other flavors and helps preserve the sausage.

One of the most important steps in this Summer Sausage Recipe is wrapping the sausage logs tightly in aluminum foil. Doing this well helps keep the sausage moist and lets it cook evenly in the oven. Here’s how to wrap the logs like a pro:

1. Lay out a big piece of aluminum foil on a flat surface. It should be large enough to cover the entire sausage log with some extra on the sides.
2. Place the sausage log in the center of the foil.
3. Fold one long side of the foil over the log, then fold the other side on top, making sure the foil is snug around the meat.
4. Twist or fold the ends of the foil tightly to seal the sausage inside, like wrapping a candy. This keeps the juices from leaking out.
5. If you want, you can wrap the log in a second layer of foil for extra protection.

Wrapping the sausage tightly like this helps trap steam and heat, which cooks the meat gently and keeps it juicy. It also stops the sausage from drying out or getting a crusty outside, which is perfect for this slow baking at a low temperature. Plus, it makes clean-up easier since the sausage juices stay inside the foil.

When I first tried this recipe, I didn’t wrap the ends tightly enough, and some juices leaked onto the baking sheet. It made a bit of a mess and the sausage wasn’t as moist as I hoped. Now, I always double-check the ends and sometimes add a second foil layer just to be safe. It’s a small step that makes a big difference in how tasty and neat the sausage turns out!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• liquid smoke - Substitute with smoked paprika: Smoked paprika adds a smoky flavor without the need for liquid smoke.

• mustard seeds - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it will be more liquid.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a fresh and slightly sweet flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• paprika - Substitute with chili powder: Chili powder can add a bit more heat and a similar color to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• Ensure your summer sausage is completely cooled before storing. This prevents condensation, which can lead to spoilage.
• Wrap each sausage log tightly in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• For short-term storage, place the wrapped sausage in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 weeks.
• For long-term storage, place the wrapped sausage in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
• When ready to use, thaw the sausage in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, slice the sausage and enjoy it in your favorite sandwiches, salads, or as a charcuterie board addition.
• If you notice any off smells, discoloration, or slimy texture, discard the sausage immediately as these are signs of spoilage.

• Oven Method: Preheat your oven to 300°F (150°C). Place the summer sausage slices on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the summer sausage slices in a single layer. Cook for 2-3 minutes on each side until they are heated through and slightly crispy on the edges.

• Microwave Method: Place the summer sausage slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Grill Method: Preheat your grill to medium heat. Place the summer sausage slices directly on the grill grates. Grill for about 1-2 minutes on each side until they are warmed through and have nice grill marks.

• Sous Vide Method: Set your sous vide machine to 140°F (60°C). Place the summer sausage slices in a vacuum-sealed bag. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures the sausage retains its moisture and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the summer sausage slices in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the summer sausage at a low temperature to ensure it cooks evenly without drying out.

• Large mixing bowl: Essential for combining all the ingredients thoroughly to ensure even distribution of flavors.

• Aluminum foil: Used to wrap the sausage logs tightly, which helps in retaining moisture and shape during baking.

• Baking sheet: Provides a stable surface for the wrapped sausage logs to bake on in the oven.

• Measuring spoons: Necessary for accurately measuring out the spices and liquid smoke to ensure the right balance of flavors.

• Knife: Used for slicing the sausage once it has cooled completely, allowing for even and clean cuts.

Prepare ingredients in advance: Measure and mix all spices the night before to save time on the day of cooking.

Use a food processor: Quickly combine the ground beef and spices using a food processor for an even mix.

Preheat the oven early: Start preheating your oven while you prepare the sausage logs to save time.

Shape logs uniformly: Use a kitchen scale to divide the meat mixture evenly, ensuring consistent cooking times.

Cool in the fridge: Speed up the cooling process by placing the wrapped logs in the fridge after baking.