Excited to share my recipe for delicious homemade Beef Summer Sausage, perfect for snacking, picnics, or charcuterie boards! This savory sausage is bursting with flavor and is sure to be a hit at your next gathering. Give it a try and impress your friends and family with your homemade culinary skills!
Ingredients:
- 2 pounds ground beef
- 2 teaspoons curing salt
- 2 tablespoons mustard seed
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon liquid smoke
- 1 teaspoon red pepper flakes
- 1/2 cup non-fat dry milk powder
- 1/4 cup cold water
Directions:
- In a large mixing bowl, combine the ground beef, curing salt, mustard seed, garlic powder, black pepper, liquid smoke, and red pepper flakes. Mix well using your hands or a spoon until all the seasonings are evenly distributed throughout the meat.
- Cover the bowl and let the meat mixture marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
- Preheat your oven to 325°F (165°C).
- In a small bowl, mix the non-fat dry milk powder with the cold water until well combined. This mixture will help bind the ingredients together and add moisture to the sausage.
- Add the milk powder mixture to the marinated meat and mix thoroughly to combine.
- Divide the meat mixture in half and shape each half into a log, about 2 inches in diameter. Place the logs on a baking sheet lined with parchment paper.
- Bake the sausage in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (70°C). The baking time may vary depending on the thickness of your sausage, so it’s a good idea to check the internal temperature with a meat thermometer.
- Once cooked, remove the sausage from the oven and let it cool completely before slicing. This will help the sausage firm up and make it easier to slice thinly.
- Your homemade Beef Summer Sausage is now ready to be enjoyed! Serve it on a charcuterie board with cheese, crackers, and your favorite accompaniments. It also makes a great snack on its own.
- Store any leftovers in the refrigerator in an airtight container for up to a week. Enjoy!
