North Country Sausage
- 2 pounds ground beef*
- 1/4 teaspoon onion powder
- 2 tablespoons Morton's Tender Quick Salt**
- 1/8 teaspoon garlic powder
- 2 teaspoons Liquid Hickory Smoke***
- 1 cup water
- Use a shaker bottle and put all the powders and liquid stuff into
it and shake. Then pour this over the meat and mix all ingredients
well. Refrigerate for 24 hours.
- Next day, stir them all one more time. Form into 2-inch rolls (or
about the size of a log of pepperoni). The length can vary as they
don't cook down all that much. And, if done right, they will
appear quite RED after its baked!
- Place on a rack with a pan under it so grease can drip down into
a pan as there will be a lot of grease dripping off this stuff.
Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. You should turn
the rolls over after the first 40 minutes or so. Let cool. You should
keep it in a refrigerator. It keeps in there a long, long time.
* You can use basically any type of GROUND meat. I've made
this with ground turkey and, even venison. If you do try it with
venison, you should add a little extra of the Hickory Smoke, garlic
and onion powders.
** The important thing is the SALT! It MUST be Morton's Tender
Quick Salt. It's made SPECIALLY for preserving food. You might
have a hard time finding it, but try your local hardware, Agway
or Wal-Mart in their canning and preserving aisle or call around.
** You MUST use 2 teaspoons Liquid Hickory Smoke
Submitted to recipegoldmine.com from the kitchen of Donald Durant
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