Kitchen Summer Sausage
A savory homemade summer sausage with bold garlic, mustard seed, and smoky flavors, perfect for grilling or snacking during warm weather gatherings.
Ingredients
Instructions
- Mix ground beef with salt, mustard seed, pepper, garlic salt, and hickory smoked salt until well combined.
- Cover the mixture and refrigerate.
- Knead the mixture once a day for three days.
- On the fourth day, divide the mixture into three rolls, each measuring approximately 2 1/2 x 6 inches.
- Bake the rolls at 170°F (77°C) for 11 hours, uncovered.
Tips & Substitutions
For a spicier kick, consider adding crushed red pepper flakes or cayenne to the mixture. If you don’t have hickory smoke salt, regular salt with a few drops of liquid smoke can work as a substitute. Ensure the meat is well-mixed to evenly distribute flavors. Allowing the mixture to rest in the fridge for a couple of days can enhance the taste further.
Serving Suggestions
This summer sausage is excellent served with crackers and cheese for a delightful appetizer. Pair it with pickles or mustard for added flavor. It also complements a charcuterie board beautifully, alongside items like olives and nuts. For a heartier meal, enjoy it with a side of the Onion Mushroom Roast or a fresh salad.
Storage & Reheating
Store any leftover sausage in an airtight container in the refrigerator for up to a week. For longer storage, vacuum-seal and freeze it, where it can last up to three months. To reheat, slice and warm in a skillet over medium heat until heated through, or place in the microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Kitchen Summer Sausage contains roughly 9 calories, with 1g protein, 0g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute ground pork or a mixture of beef and pork for varied flavor. However, keep in mind that cooking times may vary slightly depending on the fat content of the meat used.
How do I know when the sausage is fully cooked?
The sausage is done when it reaches an internal temperature of 160°F (71°C). A meat thermometer is the best way to check. The rolls should also have a firm texture and a nice golden-brown color on the outside.
Can I add other spices or herbs to customize the flavor?
Absolutely! Feel free to experiment with spices such as paprika, coriander, or dried herbs like thyme and oregano. Just remember to adjust the salt content accordingly to maintain the flavor balance in the sausage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).