Classic Homemade Summer Sausage – Smoky & Savory Delight

In a large bowl, combine the ground hamburger, liquid smoke, Salt Tender Quick, and black pepper. Mix thoroughly to ensure even seasoning.

Form Sausages:

Shape the mixture into logs or use sausage casings if desired. Make sure they are tightly packed to maintain shape during cooking.

Cook or Smoke:

Preheat a smoker to 165–175°F (74–79°C) for smoking.

Smoke sausages for 3–4 hours, or until the internal temperature reaches 155°F (68°C).

Alternatively, cook in an oven at 170°F (77°C) for the same internal temperature.

Cool & Store:

Let sausages cool to room temperature. Wrap in plastic wrap or vacuum-seal and refrigerate. For longer storage, freeze for up to 3 months.

Serving and Storage Tips