| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| HAMBURGER SAUSAGE | |
|
5 lbs. hamburger 5 tsp. quick salt (Pioneer Feed Store) 2 1/2 tsp. mustard seed 2 1/2 tbsp. coarse ground pepper 2 1/2 tbsp. garlic salt 1 tbsp. hickory smoke salt Buy the cheapest hamburger possible, you need the extra fat to have the sausage hold its shape and moisture. Mix up and let set 36 hours before cooking. Roll into logs, approximately 6 inches long and 2 inches in diameter. Put on oven rack with a foil tray underneath. Cook on slow heat at 140 to 170 degrees for 8 hours, turning the sausage every 2 hours. NOT FATTENING. | |
| 1 review | Add review Share |
Related 
recipes
recipesSPREAD THE LOVE - SHARE THIS RECIPE | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #139790
Dave Walker (Arizona) says:
I've been making this basic recipe for about 50 years now. I usually double the recipe and make 10 lbs at a time, (It doesn't last long, its so good) I mix mine for 3 days and cook it on the 4th day. Also, I have always used Morton's Tender Quick for the curing salt and Garlic Powder, not garlic salt. I have found that with all the tender quick that is used adding garlic salt is way to salty for my taste.
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables