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Summer Sausage with Crackers and Cheese

Homemade Summer Sausage {All Beef}

Ground chuck roast is mixed with a great seasoning blend and Morton Tenderquick, rested overnight and then cooked to make an amazing all beef summer sausage!
Prep Time 1 day
Cook Time 3 hours
Total Time 1 day 3 hours
Course Appetizer
Cuisine American
Calories 475 kcal

Ingredients
  

  • 3 lbs chuck roast
  • 3 tbsp Morton Tenderquick
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1 tsp mustard seeds
  • 1 tsp Liquid Smoke
  • 2/3 cup ice water

Instructions
 

  • Cut the chuck roast into one inch strips
  • Run the meat strips through a meat grinder
  • Take the ground meat and run it through the grinder a second time.
  • Add all of the other ingredients to the beef and mix well until a smooth paste forms.
  • Place the meat paste in the refrigerator for at least 30 minutes.
  • Stuff the sausage mix into large mahogany casings and tie close.
  • Place the stuffed sausages into the refrigerator overnight so the meat can cure.
  • Place the sausage in your oven or smoker at the lowest temperature setting available (180F-200F)
  • Let the sausage cook until it reaches an internal temperature of 150F-155F.
  • Transfer the cooked Summer Sausage to the refrigerator and allow to cool completely before slicing.

Notes

It is best to grind your own chuck roast for this recipe instead of buying ground chuck at the grocery store.  
You know that your freshly ground beef will have minimal bacterial contamination but you cannot know if the pre-ground beef is clean enough for sausage making.
Keyword Summer Sausage