All Beef Summer Sausage

Thoroughly mix the ground chuck with remaining ingredients and place the mixture in the refrigerator for 1 hour as it firms.

Using clean hands or a wooden spoon, transfer sausage mixture into a mahogany collagen casing. Gently squeeze casing as you fill to eliminate air pockets.

When casing is full, use twine to tie off the end. This recipe makes enough to fill two large casings.

Transfer filled casing to the refrigerator and allow it to rest overnight. This gives the Morton TenderQuick time to cure the beef.

After sausage has cured, place it on a wire rack supported by a cookie sheet. Place the cookie sheet with the sausage into a 200ºF oven and cook until an internal temperature of 155ºF is reached. This will take about 3 hours.

It is very important to use a digital thermometer to monitor the temperature of the sausage. If the sausage gets too hot (above 160ºF), the fat will separate from the meat and the sausage will be dry, crumbly and not very good.

As soon as the sausage hits 155ºF, remove from oven and place in refrigerator for a few hours until it has completely cooled.

Slice the sausage thin and serve with cheese and crackers for a delicious snack!