Homemade Summer Sausage Aka Salami

morelhunter's Note:

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 4 rolls

• 2 lbs ground beef
• 1 cup water
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard seeds
• 2 tablespoons quick curing salt (Mortons Tender Quick salt)

Directions:

1. Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf).
2. I use an ice cream bucket.
3. Refrigerate for 24 hours.
4. Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
5. Wrap in aluminum foil with shiny side towards meat.
6. Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
7. Bake at 325 degrees for 1 1/2 hours.
8. Remove foil and rewrap in plastic wrap.
9. Ready to use or freeze.

Reviews

[Chef #201858]

This recipe has been in our family for at least 4 generations and I make it every Christmas.Mine calls for 2T of liquid smoke and 3T of the salt. I have substituted the salt with pickling salt with great success!

[KennKonn]

Dammmmnnn!! This was awesome! So easy to mix up. Mine spent more than 24 hours in the fridge but other than that I followed the directions. Next time we might kick it up with a few red pepper flakes. My hubby went nuts over, my son ate three big slices at lunch and there is just the tail end of the first roll left. If I dont hide the other three they arent going to make Xmas...chances are I will be making more anyways. It is a definate keeper.

[Paka]

This is a fantastic recipe, a good one for the holiday baskets, (make up ahead) I added some red pepper flakes for a bit more heat. This recipe is quite versatile. Thanks!