Hamburger Summer Sausage

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I really didn’t accomplish much this weekend and you know what? I don’t even feel guilty about it. On Sunday, I made and photographed a couple recipes for the blog and then spent the rest of the day laying in bed and reading Johanna Lindsey’s newest Mallory novel, cover to cover, when I wasn’t sleeping. Don’t judge. I have been battling a low level cold for the last two weeks and because I slept so good yesterday I woke up this morning feeling good for the first time in two weeks. I felt so good, I made a carrot cake to take to a friend at work who is having a birthday this week. You know as much as I love getting in the kitchen and cooking or baking for myself, there is a special joy in cooking for someone else.

This post isn’t about carrot cake, however. It is about something else I made this weekend. It is about homemade sausage, summer sausage, to be exact. I made this recipe for two reasons. 1. I figured since I gave you so many bread recipes in February, I should give you a few things that go on bread in March. 2. This is a forgotten recipe from my childhood. My mom used to make this recipe was a kid. When I found the recipe again in an old church cookbook I just knew I would have to try and make it for myself as I remember it being one of my favorites. Guess what? It still is.

This recipe takes along time between the curing and the baking. However, all but maybe 10 minutes of it is hands off. The most time consuming part just may be finding the Morton’s Tender Quick. I looked in several places in several different stores before I found it. If you can’t find Tender Quick in the spice aisle try looking in the home canning section or the hunting/camping section of the store.

Note: I am offering two different ways to season the sausage.

Hamburger Summer Sausage I


Ingredients
2 lbs ground beef
¾ cup water
½ tsp garlic powder
2 TBS Morton’s Tender Quick
1 TBS Liquid Smoke flavoring
1 TBS mustard seeds

In a large bowl, combine the ground beef and water. This is best accomplished by using your hands. Add the remaining ingredients and mix again. Place half the meat mixture on a double length of aluminum foil. Shape the meat mixture into a tight loaf and wrap tightly in foil, sealing the ends. Repeat with the remaining meat mixture. Place the loaves on a plate and refrigerate for 24 hours. When ready to cook, preheat oven to 350 degrees. Unwrap the logs and poke several holes on the bottom of the rolls. Place the rolls on a roasting rack in a shallow roasting pan to catch the drips. Bake for one hour. Cool, then wrap in plastic wrap or foil. Refrigerate until cold before slicing

Hamburger Summer Sausage II


Ingredients
2 lbs ground beef
4 TBS Morton’s Tender Quick
¼ tsp garlic powder
¼ tsp coriander seed
¼ tsp basil leaves
2 TBS Liquid Smoke
1 cup water
¼ tsp ground black pepper
¼ tsp mustard seed
¼ tsp nutmeg

In a large bowl, combine the ground beef and water. This is best accomplished by using your hands. Add the remaining ingredients and mix again. Place half the meat mixture on a double length of aluminum foil. Shape the meat mixture into a tight loaf and wrap tightly in foil, sealing the ends. Repeat with the remaining meat mixture. Place the loaves on a plate and refrigerate for 24 hours. When ready to cook, preheat oven to 350 degrees. Unwrap the logs and poke several holes on the bottom of the rolls. Place the rolls on a roasting rack in a shallow roasting pan to catch the drips. Bake for one hour. Cool, then wrap in plastic wrap or foil. Refrigerate until cold before slicing.

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4 thoughts on “Hamburger Summer Sausage

  1. My mother used to make a great summer sausage too. I must dig the recipe out and compare it. I think it’s been 20 years since I last made it! It always amazed me how ground beef can be so good as a cold sandwich meat.

    Like

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