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Quick Sausage


2 pounds hamburger or deerburger mix
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons curing salt
1 tablespoon liquid smoke
1 cup water
1 tablespoon mustard seed (optional)

Pack mixture in a water glass to within 1/2 inch of the top. Use large glass container or enough glass tumblers. Cover and freeze overnight. Run warm water on glass to release. Plastic containers will not crack and are safer, but may pick up flavors from the sausage. Wrap in cellophane wrap. Tie ends. Simmer 1 hour in water. Slice thin.

NOTE:
Hamburger or pork sausage can be mixed with ground venison.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.