D. Mike Collns. Steve, Hi Amy, Nick you are going to love smoking these!
I haven’t tried making my beef sausage with course salt. And, the larger size made them perfect for sandwiches – which my husband loved lol!
The instructions were very easy to follow. Why curing salt? It’s a classic then isn’t it! I’ve never used mustard seed before, although it sounds really yummy! I’m glad you found just the “thing” for your holiday party! My mom makes this and it is super yummy. Beef Summer Sausage is perfect for that! Thanks for a great recipe!
Love, love, love this sausage! Hi James!
SUBSCRIBE TO THE NEWSLETTER TO GET ALL THE RECIPES SENT STRAIGHT TO YOUR INBOX! It turned out fine, different taste, but still delicious. After being cooled it had some fat between the meat and casing. Mix together until combined. The public just heard nitrite and the word cancer. Good luck! After 4 hours they just look done. Let me know how it goes! In fact, if I know we aren’t going to eat all four sticks right away, I always stick them in the freezer. I used prague powder #1. Liquid smoke is salty as the curing salt already is.
I used Prague powder #1. I made it according to your recipe and the taste is great! My friend gave it to me about 25 years ago, and I made it quite often. Thank you for therecipe. But when our house burned down I lost the recipe. I usually buy cracked black pepper right next to the other peppers in the grocery store. Hi George! we did not have electricity until 1957. So like many things in our society today, the intention was good, but the policy results is the exact opposite of what was intended. Why didn’t I know about that? Just use some good old common sense like my parents did. Using your hand lightly press and roll the “meat roll” until it’s smooth.
I’ve never tried adding buttermilk to this recipe so I can’t really say how it’s going to work out. We have used ground turkey instead of beef, and it turns out great in our opinion. Stumbled across this recipe when I wanted to make some beef sausage – it looks delicious to me and I’m going to make it soon! The only problem is finding the Tender Quick in our area, but once you do it will last you for years. You’ll need to plan on baking it for 4 hours. We love having it in the fridge for easy snacking or light meals! I have the Texas Trager pellet smoker. Well said! You are so talented!
I’m so glad you love these sausages as much as we do! I don’t use a piece of foil under the sausage. Making a half a batch should work perfectly though! When I make beef sticks I usually make lots of them because they last for quite a while. @ 200 degrees. Thanks for this awesome recipe! Just a question I was wondering if you have ever made this with ground chicken? Thanks! Summer sausage makes wonderful gifts! Having your house burn down would be so tragic. Merry Christmas, D. Mike Collins. Line a roasting pan with aluminum foil for easier cleanup. Serve it with all different kinds of cheese and crackers for a quick and …
I’ve used this recipe twice now, so yes we love Amy’s recipe. It needs to cook at 225 degrees for 3 1/2 hours. we are tired of the leftover beefstick,any way to make a meal with it?some sort of recipe? Hi Tina! I just can’t stand all the ignorance around “chemicals”. I’m so glad she did because these are so much better than the store bought comments. Shape meat into four sticks, or logs. If you don’t have one, set a cooling rack in a baking sheet. Chuck Catchpole HMC USN Ret. But this looks exactly the same, only your logs are fatter (the ones I purchase are closer to finger-wide). I just learned how to make great tasting smoked salmon on the Traeger. Paul, I haven’t tried any of the ideas you are trying so I can’t say how it will work. I don’t have Mortons tender quick. That has nitrate added to allow for long term curing and storage. We all love this.. gifting.. You always know recipes that have been passed down through the generations are the BEST! Rick, I have wrapped summer sausage in siran wrap, then freezer paper. I love the added smoky flavor of cooking it on the smoker! Good luck! I’m so happy you found a way to substitute meat you already have on hand and make this work for you! I must be that Grandma as I have been making this for years and is our Christmas favorite, it is so good, so easy and everyone loves it.
Maybe partially because my favorite people gather around delicious food and spend time together! with top-notch recipes, expert tips, and more. I bet it would work perfectly if you’re into that sort of thing! My father had a sausage company for many years. I made these today (haven’t tried eating them yet); however, mine look terrible! From what I’ve read Prague powder is a pink smoking salt. Season with garlic powder, curing salt, liquid smoke and mustard seed, and mix thoroughly. I haven’t filled a water pan but I think it would probably be a good idea. Thanks for your help. So what happened??
I just trust that it will turn out and have made this recipe about a thousand times so I know it will! and Let me know if you try it! I’ve made this several times and it turns out great everytime. It's also gluten free, keto, sugar free, and no carb. I recently smoked my Beef Summer Sausage on my smoker and it turned out perfect! I’m going to try it next time! This recipe is the best I’ve tried and I now use it every time I make a batch. Since then I’ve experimented with cooking it on my Traeger. I always add the liquid smoke even when I’m smoking it instead of baking it and it’s still delish! Thanks for your replies.
Mike, I’m not an overly exact cook! Thanks for stopping by my blog! These were one of the first things I had to try making on it and they were amazing! 3rd Day~ Shape into 6 balls and then into 6 sausages. Line the roasting pan with aluminum foil before baking for quick cleanup. I bet it’s perfect in this sausage! I followed your recipe exactly and used 90/10 ground beef. Thank you for such an easy recipe. I have been using Prauge Powder for over 15 years and the ratio is 1 tsp to 10 lbs of meat. It does taste so much better!
Hmmm! And No. Before freezing the beef sticks I wrap them in plastic wrap. There. Or does the liquid smoke help cooking process? I’m thrilled you love the recipe as much as we do! So, if you use another form of salt, I recommend weighing out 2 oz. I started making these sausages on my Green Mountain Smoker and love them! However, this is NOT a cured meat, it is cooked. Hang the sausages on a stick at room temperature of 65-70F for 3 hours.The sausages will have the surface dry and ready for smoking by that time. And I hope that my men feel the love in every bite. When Jewel shared this recipe with me it was written as an oven recipe. Wrapped in what? Cooking it on my Traeger is my favorite!
Literally everything is a chemical, save a perfect vacuum. My boys would love having some of those! I’ve heard that it has some sorts of preservatives in it. NOTE: This post was updated in December 2019 to include new images and text. You will need Quick Curing Salt. Refrigerate summer sausage for up to three weeks, or freeze for up to three months. That is such a fun idea Jill.
I don’t remember using water in mine. Yay! It sounds like you are familiar with smoking meat. This recipe is open to “per taste” measuring.
Having a few sticks in the freezer is a great backup plan for those days when I don’t have anything in the house for making lunches.
I’m excited for you to try making this, Corey! I’m glad you are enjoying the beef sticks, Rick!
I’ve made this exact one for years, it’s absolutely amazing….great Christmas gifts and can customize the wrapping, it’s a wonderful and yummy treat! About to make this with my own highland beef, SO EXCITED!! It’s great to have on hand! I am not a big fan of ground beef . I don’t add any water to the bottom. I don’t mix it with water and I do use 1/4 a cup in this recipe. Good question Carol. Hi Amy, It has a perfect blend of savory spices and tastes amazing. I used your saran wrap technique and they looked perfectly uniform and about Ritz cracker diameter but then while baking they lost about two inches in length and just about doubled in size around (no way will these fit on a cracker). This is a fun recipe to play with. This Summer Sausage Recipe is easy to make at home in the oven or on the smoker! and 1/4 cup of the sea salt weighs 2.6 oz. This is such a fun recipe to make! It’s all about simply delicious food around here!