The original recipe absolutely exploded online for a reason. The first time I shared it, people could not believe you could make homemade beef summer sausage this easily. But honestly? This is exactly the kind of practical protein recipe I love most. It’s affordable, simple, packed with flavor, and incredibly useful to have in the fridge.
So many of you asked for a Teriyaki version…so this is it! It ‘might’ be even better than the original recipe!
Homemade Teriyaki Beef Summer Sausage
This homemade beef summer sausage gets a teriyaki twist with liquid aminos, brown sugar, ginger, garlic, sesame oil, and liquid smoke. It’s incredibly easy to make at home—no casing or special equipment required.
Ingredients
- 2 pounds ground beef
- 4 teaspoons Morton Tender Quick
- 2 tablespoons liquid aminos or soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon dried onion flakes
- 1 teaspoon coarse black pepper
- 1 tablespoon liquid smoke
- 1 teaspoon sesame oil
Instructions
- Add the ground beef and all remaining ingredients to a large bowl. Mix thoroughly until the seasonings are evenly distributed throughout the beef.
- Divide the meat mixture in half and form into two logs, approximately 6–7 inches long.
- Wrap the logs tightly and refrigerate for 24 hours.
- When ready to cook, preheat the oven to 275°F.
- Unwrap the sausage logs and place them on a baking sheet or baking dish.
- Bake uncovered at 275°F for 2 hours.
- Remove the summer sausage from the oven and allow it to cool. Refrigerate until completely chilled for the firmest texture and cleanest slices.
- Slice and serve. Store leftovers covered in the refrigerator.
Notes
Morton Tender Quick is a curing mixture, so measure it carefully and do not substitute another curing salt using the same measurement.
Liquid aminos or soy sauce can be used. If making the recipe gluten-free, use liquid aminos or a soy sauce specifically labeled gluten-free.
The summer sausage will firm up considerably as it cools and is easiest to slice after it has been completely chilled.
This recipe makes two logs. Enjoy one now and freeze the second for later, if desired.
Liquid aminos or soy sauce can be used. If making the recipe gluten-free, use liquid aminos or a soy sauce specifically labeled gluten-free.
The summer sausage will firm up considerably as it cools and is easiest to slice after it has been completely chilled.
This recipe makes two logs. Enjoy one now and freeze the second for later, if desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.