Stop Buying Store-Bought! Make This Easy Homemade Summer Sausage – No Smoker Needed!
If you’ve ever enjoyed the bold, smoky flavor of summer sausage on a charcuterie board or alongside crackers and cheese, you’re in for a treat. This homemade summer sausage recipe gives you that classic, savory taste right from your kitchen — no smoker required!
Whether you’re prepping snacks for a game night, planning a picnic, or just want a protein-packed treat in the fridge, this recipe is exactly what you need.
 Why You’ll Love This Recipe
- No special equipment needed – No smoker, casings, or fancy tools.
- Customizable flavor – Adjust the garlic, pepper, or mustard seeds to your taste.
- Perfect for make-ahead – Stores well in the fridge or freezer.
- Delicious and smoky – Thanks to liquid smoke, you’ll get that authentic flavor without the hassle.
 Ingredients (Makes 4 sausage logs)
- 5 pounds ground beef (not lean – the fat adds flavor and moisture)
- 5 tablespoons liquid smoke (found near BBQ sauces)
- 5 tablespoons Morton Salt Tender Quick (a curing salt – look for the blue bag in the spice aisle)
- 2 tablespoons coarse ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons mustard seeds
Note: If using venison (very lean), mix 3 lbs of venison with 2 lbs of ground beef.
 Step-by-Step Instructions
1. Mix the Ingredients
In a large mixing bowl, combine all the ingredients. Use your hands to mix thoroughly, like you would for a meatloaf. Make sure the seasoning and curing salt are evenly distributed.
2. Chill for Flavor
Cover the bowl tightly and refrigerate the mixture for 24 hours. This rest time allows the flavors to meld and the curing salt to start working.
3. Mix Again & Shape
After chilling, knead the meat mixture again for a few minutes. Then divide it into four equal portions and shape each into a firm, compact log (about 8-10 inches long).
Pro Tip: Press and shape tightly to avoid cracks while baking. Don’t leave air pockets!
4. Bake Low and Slow
Place the logs on a baking sheet with 1–2-inch sides to catch any drippings. Bake in a preheated 300°F (150°C) oven for 3 hours.
5. Wrap and Chill
Remove from the oven and let cool slightly. Wrap each sausage log in wax paper, then tightly in aluminum foil. Refrigerate until fully chilled and firm.
 Serving Ideas
- Classic snack: Slice and serve with cheddar, crackers, and pickles.
- Charcuterie board star: Pair with olives, hard cheeses, and nuts.
- Sandwich-ready: Add slices to sandwiches with mustard and lettuce.
- Breakfast boost: Fry slices alongside eggs for a savory protein punch.
 Storage Tips
- Refrigerator: Keeps well for up to 10 days.
- Freezer: Freeze tightly wrapped logs for up to 3 months. Thaw in the fridge overnight before using.
 Common Questions
Can I use lean meat?
It’s not recommended. Fat is essential for texture, flavor, and moisture. If you must use lean meat, consider adding pork fat or mixing with a fattier cut.
What’s Tender Quick?
It’s a curing salt blend that adds flavor, preserves the sausage, and gives it that iconic pink hue. It’s not the same as regular salt.
Is it safe without a smoker?
Yes! This recipe uses liquid smoke and a controlled baking temperature, making it safe and delicious without traditional smoking.
 Final Thoughts
This Homemade Summer Sausage recipe is more than just a meat snack – it’s a homemade masterpiece packed with flavor, tradition, and satisfaction. Once you make it yourself, you’ll never go back to store-bought versions.