Homemade Sausage
by Pat Camacho, Adams
2 lbs. hamburger
1 cup water
1-1/2 tsp. liquid smoke
1-1/8 tsp. garlic powder |
1/2 tsp. onion powder
1 Tbsp. mustard seed
3 Tbsp. quick cure salt
1 tsp. Lawry’s Seasoned Pepper (optional) |
Mix and roll into 2 to 3 rolls. Wrap each
roll in foil with shiny side towards meat. Refrigerate for
24 hours. Punch holes on bottom of rolls with fork. Place
in baking pan and cook for 1-1/4 hours at 350 degrees. Unwrap
and let cool on foil.
