Homemade Sausage Recipe

Sister Nancy and Mom asked if we knew of a homemade hamburger sausage recipe. We didn't, but after doing a little research found this one from the "Canadian Crafter" blog. (Doesn't really look like the blog is active any longer, but the recipe looks good). I like the fact that the recipe lets the flavors mix for a couple of days before cooking, that it is cooked at low temperature in the oven for a long period to dry it out, and that it looks like sausage when it is done.

The homemade brandy recipe (link below) looks interesting, too!

We'll have to try it

Hamburger Sausage

Here's a great recipe for crackers to use at Christmas. I've made this several ways, instead of just hamburger I've used a combination of ground deer and ground beef or ground moose and beef. You could probably use any combination of meat but I suggest adding a non-lean ground meat such as beef or pork because you don't want it to be too dry. I have cooked this on the second day and it's pretty much the same as the fourth day but you should let it sit for a minimum of 24 hours with at least one good mix during that time.

Moose & beef sausage

Hamburger Sausage
5 lbs of cheap hamburger or a combination of ground meats
4-5 round teaspoons curing salt
5 tablespoons mustard seed
2 teaspoons course ground pepper
1 1/2 teaspoons garlic powder OR 2 1/2 teaspoons garlic salt
1 tablespoon Hickory Smoked Salt OR liquid smoke

1st day: Mix all ingredients into a large bowl and refrigerate.
2nd day: Mix (Can be cooked on this day)
3rd day: Mix
4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.

Slice up and put on any kind of crackers...you might want to try my homemade brandy recipe to go with it...mmm, mmm, good :)

By Kansas A

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Carl