Hamburger Sausage

This recipe has been in the family for 30 years

• Ready In: 56 hrs
• Yields: 3-4 per roll

Ingredients

• 5  lbs hamburger (don't use ground chuck)
• 5  teaspoons  curing salt
• 2  teaspoons salt
• 2 1⁄2 teaspoons  garlic salt
• 2  teaspoons red pepper flakes (crushed red pepper)
• 2  teaspoons liquid smoke
• 2  teaspoons coarse black pepper (pepper mill grind)
• 2 1⁄2 teaspoons mustard seeds

Directions

1. Mix all ingredients & knead like bread;.
2. refrigerate 24 hours
3. knead again & refrigerate another 24 hours.
4. shape into rolls ( easier to handle if you make 5 or 6 2" rolls ).
5. bake on a sheet cake pan on a rack at 150 degrees. Turn over after 4 hours
6. ( you might have to empty the grease out of the pan several times).
7. keeps 5 weeks in frig or freezes well.