A party isn’t a party without some type of meat and cheese tray. Though this might not look fancy, I see no reason Easy Beef Summer Sausage couldn’t make an appearance on your next charcuterie board. It is a Christmas tradition at our house!
Making Easy Beef Summer Sausage…
Like many of my recipes, this one comes from one of my grandmas. My dad’s mom made this for many different celebrations through the years, and I now make it for my family on Christmas. As a working mom, I want recipes that not only taste great but save me time in the kitchen. The recipe for this beef summer sausage couldn’t be easier. It starts with high-quality beef, a few spices, and the secret ingredient: Morton’s Tender Quick Salt.
A bag of the Morton’s has literally lasted me the past twenty years. The stuff never goes bad! I keep it in my spice cabinet (dark, cool, and dry), and I’ve been using the same bag almost our entire marriage. One of my better purchases, I’d say! 🙂
Now, this is a two or three-day process, as you have to mix the meat and let it sit 24 hours prior to baking. I always make this three days ahead of when I want it, so I have time for refrigeration, baking, and complete cooling. This recipe freezes extremely well, and so I normally only serve one roll and save the other in the freezer for later.
Here are a few pictures of the process.
Mix all ingredients together well.
Easy Beef Summer Sausage
Notes
A lean ground beef works best here. I would suggest at least 90% lean.
Ingredients
- 3/4 cup water
- 2 lbs. ground beef, lean
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 Tablespoons Morton Tender Quick Salt
- 1 Tablespoon liquid smoke
- 1 Tablespoon mustard seeds
Instructions
- In a large bowl, mix together all ingredients until well combined.
- Form into two rolls and wrap tightly with foil. Refrigerate for 24 hours.
- To Bake: Preheat oven to 350℉.
- Poke holes in the bottom of the foil rolls with a fork at two-inch intervals.
- Prepare a baking sheet with 1-inch water. Place rolls on cooling racks set over a baking sheet.
- Bake for 1 1/4 to 1 1/2 hours, or until rolls read 165℉ when tested with a thermometer.
- Cool. Discard foil. Wrap in plastic wrap and store in refrigerator or add a layer of foil and freeze for 2-3 months.
I hope you’ll try Easy Beef Summer Sausage for your next get together. We love to serve this on Ritz crackers with different types of cheese…Cabot being our favorite! Let me know your favorite summer sausage combination.
If you’d like to see what products I use for my Easy Beef Summer Sausage, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
If you are interested in other easy snacks, you might like to try my Kickin’ Ranch Veggie Dip, Perfect Scotcharoos, Peanut Butter Chocolate Chip Granola Bars, or my Easy Sangria.