Savoury Summer Sausage


  • 2.5 kg (5 lb) regular ground beef (not extra lean)
  • 5 ml (1 tsp) curing salt
  • 18 ml (3 1/2 tsp) mustard seed
  • 13 ml (2 1/2 tsp) coarse black pepper
  • 3 ml (1/2 tsp) garlic salt
  • 250 ml (1 c) water
  • cooking oil


  1. In a large glass bowl, mix together all the ingredients by hand.
  2. Cover with plastic and refrigerate for 24 hours, mixing twice during this time.
  3. Remove from fridge and form the meat into 5 rolls approximately 8 cm (3 inches) in diameter.
  4. Place the rolls on oiled smoker racks.


  1. Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F).
  2. Place rolls in the Bradley Smoker and using Hickory flavor bisquettes
  3. Smoke/cook for approximately 4 to 5 hours until meat thermometer reads 70°C to 75°C (160°F to 170°F).

To Serve

To store wrap in foil, put in plastic bags and freeze. Take out an hour before serving, slice and serve with cheese and crackers as an appetizer.