Prep 10 mins
Cook 1 hr 30 mins
This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.
- 2 lbs ground beef
- 1 cup water
- 1⁄2 teaspoon liquid smoke
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon coarse black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon mustard seeds
- 2 tablespoons quick curing salt (Mortons Tender Quick salt)
- Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
- I use an ice cream bucket and place a lid on top.
- Refrigerate for 24 hours.
- Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
- Wrap in aluminum foil with shiny side towards meat.
- Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
- Bake at 325 degrees for 1 1/2 hours.
- Remove foil and rewrap in plastic wrap.
- Ready to use or freeze.
This recipe has been in our family for at least 4 generations and I make it every Christmas.Mine calls for 2T of liquid smoke and 3T of the salt. I have substituted the salt with pickling salt with great success!
Dammmmnnn!! This was awesome! So easy to mix up. Mine spent more than 24 hours in the fridge but other than that I followed the directions. Next time we might kick it up with a few red pepper flakes. My hubby went nuts over, my son ate three big slices at lunch and there is just the tail end of the first roll left. If I dont hide the other three they arent going to make Xmas...chances are I will be making more anyways. It is a definate keeper.
Very good recipe for SUPER easy substitute for REAL smoked SAUSAGE not Salami ( true Salami is air cured, not cooked). I used mine for venison by adding 25% pork butt, however, I will only be adding 10 - 15% next time. My wife who does not like venison much even requested a second then third serving on a cracker with cheese!<br/><br/>I souped up a couple rolls that came out EXCELLENT. These additions are PER 10.5oz roll(after addition of water).<br/><br/>One roll I added about 1/8 tsp cayenne pepper and 1/2 tsp red pepper flakes to make it spicy but not terribly hot. I like hotter stuff but I made this to appeal to the "masses" in the house.<br/><br/>Second roll, I added 1/2 tsp Blackened Cajun spice and 4 splashes of pepper sauce.<br/><br/>It could also use at least 2x the liquid smoke. Another tip is to make your foil extra long (roll meat parallel with length of foil), grasp the end and twist HARD, it will compress the meat and plump it into nice rounded loaf. The nutrition info is for entire recipe.