Category, DifficultyBeginner

A mildly spiced summer sausage made with mustard seed and black pepper. It's great for deli snacks with chunks of cheese on the side.

Yields1 Serving
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 2 tablespoon Sea Salt
 2 tablespoon Paprika
 3 tablespoons Onion, minced
 1/2 teaspoon Dry Mustard
 1 tablespoon Mustard Seeds
 1/2 teaspoon Garlic Powder
 1/2 teaspoon Ground Black Pepper
 1 kg Lean Beef Mince
 1 teaspoon Chili Flakes (optional)

1

Place all ingredients in a bowl and mix well.

2
3

Divide into 2 equal portions. Roll each portion into a log or stuff into salami casings. Wrap each log tightly with heavy-duty foil.

4
5

Chill for 24 hours.

6
7

Using a fork, poke holes in foil or casings along the top and bottom of each.

8
9

Place on a wire rack set in a baking sheet with edges. (or use a broiler pan if you have one).

10
11

Bake at 150 °C for 120 Minutes .

12
13

Let stand in foil until cooled.

14
15

Chill before slicing. This is important as it dramatically changes the texture.

16
17

Enjoy!

Ingredients

 2 tablespoon Sea Salt
 2 tablespoon Paprika
 3 tablespoons Onion, minced
 1/2 teaspoon Dry Mustard
 1 tablespoon Mustard Seeds
 1/2 teaspoon Garlic Powder
 1/2 teaspoon Ground Black Pepper
 1 kg Lean Beef Mince
 1 teaspoon Chili Flakes (optional)

Directions

1

Place all ingredients in a bowl and mix well.

2
3

Divide into 2 equal portions. Roll each portion into a log or stuff into salami casings. Wrap each log tightly with heavy-duty foil.

4
5

Chill for 24 hours.

6
7

Using a fork, poke holes in foil or casings along the top and bottom of each.

8
9

Place on a wire rack set in a baking sheet with edges. (or use a broiler pan if you have one).

10
11

Bake at 150 °C for 120 Minutes .

12
13

Let stand in foil until cooled.

14
15

Chill before slicing. This is important as it dramatically changes the texture.

16
17

Enjoy!

Homemade Summer Sausage