Prep 10 mins
Cook 24 hrs
My Grandpa used to make lots of goodies every year around Christmas. His sausage was probably one of my favorites. We would snack on it all day long with crackers and cheeses. Please keep in mind it's written on an old post card and it's not very descriptive, (he passed away in 2000 and I was never able to ask him about his recipes) so I did my best. If you ever try to make this and find a better way, please offer me suggestions. I have not made this yet, almost in fear of it not tasting as good as it did when I was little. I am thinking about making it this Christmas. If I do and I find the need to edit some things I'll do so as soon as possible.
- 5 lbs ground beef
- 2 1⁄2 teaspoons mustard seeds
- 2 1⁄2 teaspoons peppercorns
- 1 teaspoon hickory smoke salt
- 1 1⁄2 teaspoons liquid smoke
- 1⁄2 cup water
- 5 teaspoons quick salt
- 2 1⁄2 teaspoons garlic salt
- Mix well.
- Let stand overnight in "fridge".
- Next day: roll into 2 loafs.
- Wrap in foil.
- Bake at 350 for 1 1/2 hours.
- Allow to cool before serving.
I made half a recipe but formed it into two eight inch logs. I may slightly crush the peppercorns so that you get a spicy flavor more often. Definitely chill before serving. It was much better. Very good with crackers and cheese.
this was very good. my family really liked it.
I made this recipe exactly as written except I halved the recipe using the Zaar Servings Changer. I wish now that I had not! This was FANTASTIC! I am sure that I could have made the entire recipe and simply frozen half of it before cooking the sausage. The flavor in this recipe is incredible and was fantastic down home comfort food. I am going to make another batch of this and save some for stuffed mushrooms - add a little cream cheese, a little scallion. YUM!!! I can think of so many things that I can do with the recipe, like shaping single serve links and serving on a bun. This would also be perfect for cooking over a charcoal grill. Very d'lish and extremely versatile. Thank you for this awesome recipe! UPDATE: 05/18/08. I made another batch of this for a BBQ and shaped it into single sausage links. I cooked them on the grill and everyone just loved them and commented on the great flavor and the fact they had never had a sausage without the casing and preferred it that way. Home run!