Ground Beef Summer Sausage
Yield
4 sausagesPrep
10 minCook
1 hrsReady
25 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 4 | tablespoons |
curing salt (eg. Morton Tender Quick)
|
* |
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
coriander seeds
|
|
| ¼ | teaspoon |
basil
|
*
|
| 2 | tablespoons |
liquid smoke
|
*
|
| 1 | cup |
water
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
mustard seeds
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 6E+1 | ml |
curing salt (eg. Morton Tender Quick)
|
* |
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
coriander seeds
|
|
| 1.3 | ml |
basil
|
*
|
| 3E+1 | ml |
liquid smoke
|
*
|
| 237 | ml |
water
|
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
mustard seeds
|
|
| 1.3 | ml |
nutmeg
|
|
Directions
Mix all ingredients together and form into 2 rolls, 2 inches in diameter (makes 4 rolls).
Seal roll in aluminum foil and refrigerate 24 hours.
Bake 1 hour and 15 minutes in foil at 350℉ (180℃) in broiler pan.
Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.
