Holiday Sausage
 
first: i hope all is well with you and yours and a safe and 'sane' 
holiday to you. oj 
 
i see no reason this could not be adapted to a 'fresh' breakfast 
sausage. either broiled or pan fried after it has 'cured' in the fridge 
for a decent amount of tyme. 
welcome to bk cooks 
 
 
 
2 pounds ground beef (not extra lean) 2 teaspoon liquid smoke 1 cup water 
1/2 teaspoon garlic powder 2 1/2 tablespoons tender quick salt 1/4 
teaspoon dry mustard coarse ground pepper (optional) combine beef with 
water, mixing well. blend in remaining ingredients, except pepper. form 
beef mixture into 1 or 2 log shapes and roll in pepper, if desired. wrap 
rolls in aluminum foil and refrigerate 24 hours. punch holes in bottom of 
foil and place on rack in broiler pan with 1/4 inch water in bottom of 
broiler pan. bake at 325 degrees for 1 1/2 hours. refrigerate roll for 
easier slicing. serve as an appetizer with assorted cheese and crackers. 
serve with sweet and spicy mustard for a tart flavor. 
 
this is a recipe that i gleaned from the web and had it on my cooking 
bbs. 
 
 
 
-- 
(ID: 4529) Mirror: rec.food.recipes: Tue, Dec 7, 2004


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