I still remember the first time I made this summer sausage. It was mid-July, and I wanted a snack for our weekend fishing trip. I’m not exactly a pro, yet I thought, perhaps I can tackle this. I set out with 5 pounds of ground beef, a shrug, and a dash of confidence. In hindsight, I kneaded that meat like it owed me money. A few laughs later—me covered in spices, my dog eyeing the meat—I had four tight logs ready for the oven. By the end of the day, I had a smoky, garlicky snack that vanished in minutes.

You might notice this recipe leans on pantry staples and one key trick: Morton Tender Quick. It gives your sausage that authentic tang without a smoker. If you crave deli-style summer sausage on crackers or cheese boards, you’re in the right place. I think you’ll love the simplicity and depth of flavor. Read on for tips, hacks, and insider notes to nail your first batch.

Recipe Summary Card

• Prep Time | 10 minutes (plus 24-hour chill)
• Cook Time | 3 hours
• Total Time | 3 hours 10 minutes (plus 24-hour chill)
• Servings | 12 slices per log (approx. 48 slices)

Ingredients

• 5 lb ground hamburger (no lean)
• 5 Tbsp liquid smoke
• 5 Tbsp Morton Tender Quick (dark blue bag)
• 2 Tbsp coarse ground black pepper
• 2 Tbsp minced garlic
• 2 Tbsp mustard seeds

Directions (Quick Steps)

• Slice and serve.
• Mix ingredients by hand in a large bowl.
• Cover and chill 24 hours.
• Knead, then shape into four 14×2-inch logs.
• Bake at 300°F on a rimmed sheet 3 hours.
• Wrap in wax paper and foil, chill.

Detailed Instructions

Serve alone or with crackers, cheese, and your favorite mustard.

Combine Ingredients

• Place ground beef in a large bowl.
• Add liquid smoke, Tender Quick, pepper, garlic, mustard seeds.
• Use your hands—yes, bare hands—to mix until uniform.
• I’ve found that wearing disposable gloves saves cleanup.

First Chill

• Cover with plastic wrap.
• Refrigerate 24 hours.
• You might notice juices pooling—that’s normal. It helps cure the meat.

Form Logs

• Remove bowl. Drain excess liquid if too wet.
• Knead the mixture again. This ensures even texture.
• Divide into four equal portions.
• Roll each into a tight 14×2-inch log.
• Make sure no cracks form. If cracks appear, pinch them closed.

Bake Low & Slow

• Preheat oven to 300°F (150°C).
• Lay logs on a rimmed baking sheet.
• Bake 3 hours, turning logs once halfway.
• Internal temp should reach 155°F (68°C).
• If you have a digital thermometer, use it—trust me.

Wrap & Chill

• Remove from oven. Let cool 10 minutes.
• Wrap each in wax paper, then foil.
• Refrigerate at least 6 hours or overnight.

Slice & Serve

• Unwrap and slice into 1/4-inch rounds.

Notes & Variations

Heavy-duty plastic wrap.

If Using Venison

Venison is lean.

Use 3 lb ground venison + 2 lb ground beef.

Follow same cure and bake steps.

Keto Option

Omit mustard seeds (trace carbs).

Serve with keto crackers.

Dairy-Free

This recipe has no dairy.

Vegetarian “Sausage”

• Try a seitan base:
• 2 lb vital wheat gluten, spices, water, smoke.
• Follow same shape and bake method.

Tools Recommended

• Digital instant-read thermometer.
• Rimmed baking sheet.