Homemade Summer Sausage

Homemade Recipes




5 lb ground hamburger (no lean burger)

5 Tbsp liquid smoke (found near barbecue sauce)

5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)

2 Tbsp coarse ground pepper

2 Tbsp minced garlic

2 Tbsp mustard seeds




In a large bowl, mix all ingredients with your hands like making meatloaf.


Cover and Refrigerate 24 hours.


Take out and knead one more time then make 4 (14×2 inch) logs.


Put them on a cookie sheet with 1-2 inch sides.


Bake at 300 degrees for 3 hours.


Take out and wrap in wax paper with aluminum foil around that.


Refrigerate until well chilled.


Serve by slicing and eating alone or with crackers and cheese.



When rolling logs into shape, make sure you knead the meat and form a tight log so there’s no cracks forming while baking.



Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

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