Homemade Summer Sausage

Follow our step-by-step guide on how to make Homemade Summer Sausage.

1. Step 1

   Begin by using a mortar and pestle to crush the diced celery until it transforms into juicy morsels.

2. Step 2

   In a spacious bowl, blend the smashed celery with the ground beef, ensuring an even mix.

3. Step 3

   Next, introduce the mustard seeds, kosher salt, garlic powder, smoked paprika, white sugar, one teaspoon of black pepper, pink curing salt if desired, and cayenne pepper to the beef mixture.

4. Step 4

   Combine everything thoroughly by hand until well integrated.

5. Step 5

   Transfer the sausage blend onto a large sheet of parchment paper.

6. Step 6

   With slightly damp hands, mold the mixture into a log approximately four inches thick.

7. Step 7

   Roll it tightly in the parchment, twisting the ends to secure.

8. Step 8

   Place the wrapped sausage on a baking sheet lined with paper towels and refrigerate for a full 24 hours to allow the flavors to meld.

9. Step 9

   When ready to cook, preheat your oven to 275°F (135°C).

10. Step 10

    After the chilling period, trim the ends of the parchment and unwrap the sausage.

11. Step 11

    Mix liquid smoke with a splash of water and generously brush this mixture over the sausage.

12. Step 12

    Roll it back up in the parchment, then wrap it snugly in aluminum foil, twisting the ends in opposite directions to seal it tightly.

13. Step 13

    Prepare a baking sheet with a wire rack and position the wrapped sausage on top.

14. Step 14

    Puncture five or six holes in the bottom of the foil to let excess moisture escape.

15. Step 15

    Bake in the preheated oven until the internal temperature reaches 150°F (66°C), which should take about an hour and a half.

16. Step 16

    Once baked, allow the sausage to cool in the pan until it reaches room temperature, which should take at least 30 minutes.

17. Step 17

    Twist the ends of the foil tighter and refrigerate for a minimum of eight hours or overnight to enhance the flavors.

18. Step 18

    Finally, unwrap the sausage and slice it in half.

19. Step 19

    Coat the exterior with one teaspoon of freshly ground black pepper, then place it on a plate lined with crinkled foil.

20. Step 20

    Let it dry in the refrigerator for 24 hours, allowing the flavors to deepen and the texture to firm up.

21. Step 21

    Enjoy the fruits of your labor with a sense of accomplishment and a delicious homemade sausage ready to savor.