Traditionally a summer sausage recipe is made and brined in the winter so that it’s ready to enjoy in the summer but unless you have some sort of time machine we’ll have to settle for Chef John’s easy and much faster method. Despite only taking a few days this comes very close to everyone’s favorite gift basket sausage and makes a great centerpiece for any charcuterie board.
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Summer Sausage – Food Wishes
2 pounds fresh ground beef (85% lean)
2 tablespoons whole mustard seeds
2 tablespoons kosher salt
