Recipe by morelhunter
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.
Top Review by THERESA W.
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!
- 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)
Directions See How It's Made
- 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.