Sausage
From Self-sufficiency
Revision as of 19:19, 16 January 2010 by Jontas (Talk | contribs) (Created page with '==Homemade Sausage== Notes: The ingredients are for one pound of sausage. Multiply as needed for the quantity of beef being used. The sausage can be vacuum sealed then froze for …')
Homemade Sausage
Notes: The ingredients are for one pound of sausage. Multiply as needed for the quantity of beef being used. The sausage can be vacuum sealed then froze for up to 6 months.
- 1 lb lean ground beef
- 1½ tsp Morton's Tender Quick
- 1 tsp granulated sugar
- 1 tsp liquid smoke
- ½ tsp mustard seed
- ½ tsp garlic onion seasoning mix
- 1½ tbsp water
Measure the ingredients into a mixing bowl. Mix well with your hands. Form into a roll about 2½ inch in diameter. Place on a sheet of tin foil. Form foil into a tight pocket by folding long edge together tightly until it reaches the top of the meat roll. Twist ends tightly. Refrigerate the roll for 24 hours. Pre-heat oven to 300ºF (150ºC). Place the roll onto a lined baking pan. Cook for 2 hours. Cool.
