Wednesday, March 23, 2011

Beef Summer Sausage

I like meat. I wouldn't say I eat a lot, but every once in a while you need some spicy, garlicky summer sausage, right? And unlike many other cured meats, this comes together in just one day! One ingredient you do have to go out of your way for, however, is this Morton's Tender Quick. I had to order it online because I couldn't find it in stores. Once I tried what I thought was an adequate substitute (probably the tenderizer) and it was a disaster! The smallest bag is like 5 pounds or something and if you only use a tablespoon at a time it will last forever--but it's worth it! This is adapted from a recipe I found online several years ago (here is the original).

2 pounds ground sirloin
1/2 cup water
1 + 1/2 teaspoons Liquid Smoke
1/2 teaspoon garlic powder
1 teaspoon (or more) finely minced garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon freshly ground black pepper
1 tablespoon Morton Tender Quick (NOT tenderizer)
2 teaspoons sugar
1/4 teaspoon red pepper flakes

Mix all ingredients together. Divide into 2-3 parts and roll each into a firm cylinder. Place each on a sheet of aluminum foil with the shiny side against the meat. Wrap so the seam side is up and refrigerate for 24 hours. Punch holes with a fork into the bottom of the rolls. Place on a rack set into a rimmed pan and bake at 325 degrees for 90 minutes.


  1. When making sausages, be sure to use fresh ingredients. This goes without saying, but a lot of people often forget this rule. Then, toast dry spices in a dry pan first to make their taste last longer.

    Alex Staff