Summer Sausage

You don’t need a smoker or special casings to make real summer sausage at home. This straightforward recipe turns 2 pounds of ground beef into two big, smoky rolls packed with the flavors of a proper deli counter.

Liquid smoke, curing salt, mustard seed, garlic salt, and coarse black pepper get mixed right into the meat. Roll it up tight in foil, stash it in the fridge for 24 hours to let the seasoning work its magic, then bake low and slow over a water pan.

The water pan keeps things moist while the foil holds everything together as it firms up.

Slice it thick for sandwiches, cut thin rounds for a cheese board, or eat it warm straight out of the oven. It’s good every which way.

Chef Tips

• Mix the seasonings into the ground beef thoroughly so every bite has consistent flavor
• Wrap the foil tightly around each roll to keep the shape compact and even while it bakes
• The 24-hour refrigeration is essential. It lets the curing salt do its work and firms up the rolls for cleaner slicing
• Baking over a broiler pan with water prevents the bottom from drying out and gives a more even cook