Summer Sausage

Summer Sausage

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Claudia McClaran


Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my mother's cousin Effie Benton Moody.


☆☆☆☆☆ 0 votes

Unknown - depends on how thick you choose to make slices.
10 Hr


  • 5 lb
    lean hamburger
  • 2 1/2 tsp
    mustard seed
  • 2 1/2 tsp
    crushed peppercorns
  • 2 1/2 tsp
    liquid smoke
  • 2 1/2 tsp
    black pepper
  • 5 tsp
    morton's curing salt

How to Make Summer Sausage


  1. Mix all ingredients. Refrigerate 24 hours.
  2. Mix well again and refrigerate for additional 24 hours.
  3. Mix well and roll into 10-inch long, 2-inch round rolls.
  4. Place rolls on rimmed cookie sheet (jelly roll pan), uncovered. Put in 150° oven for 10 hours.
  5. Refrigerate 4 to 8 hours before serving.

Printable Recipe Card

About Summer Sausage

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American

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