Mix the Ingredients: In a large bowl, combine the ground meat, liquid smoke, Morton Tender Quick, black pepper, minced garlic, and mustard seeds. Mix thoroughly with your hands, just as you would when making meatloaf, ensuring all ingredients are evenly distributed throughout the meat.
Refrigerate: Cover the bowl tightly with plastic wrap and refrigerate for 24 hours. This allows the seasonings to penetrate the meat fully and helps the sausage develop its signature flavor and texture.
Knead and Shape: After chilling, knead the meat mixture one more time to ensure a uniform blend. Divide into four equal portions and shape each into a log about 14 inches long and 2 inches thick. Be sure to roll the logs tightly and firmly — this helps eliminate air pockets that could cause cracks during baking.
Prepare for Baking: Place the shaped logs on a rimmed cookie sheet or baking pan with sides (to catch any rendered fat). Arrange the logs so there’s a little space between each one for even cooking.
Bake: Bake in a preheated 300°F (150°C) oven for 3 hours. The sausage will darken and firm up as it cooks, taking on that classic summer sausage texture.
Cool and Wrap: Once baked, remove the sausage logs from the oven. While still warm, wrap each one tightly in wax paper, then wrap again in aluminum foil. This double wrap helps seal in flavor and moisture.
Chill and Serve: Refrigerate the wrapped sausage until thoroughly chilled — this helps it slice cleanly. Once chilled, slice thin and serve on a charcuterie board, with crackers and cheese, or enjoy as a savory snack all on its own.
