Although this little slip out of a spiral notebook doesn’t have a name, I’m calling it a Smoked Sausage Roll because it seems like a summer sausage recipe, along with the addition of hickory smoked salt. The Morton’s Tender Quick is a curing salt intended for curing meats and game. Click over to the website to find a store that sells it. I haven’t seen it locally, but I suspect that has to do more with our urbanization than anything else. Not a lot of hunters here. Also, it contains nitrates, so be aware of that as relates to any health concerns. I haven’t made a smoked sausage myself. It honestly seems like a simple process. Have you made one? Let us know how it went!
Smoked Sausage Roll
5 pounds lean ground hamburger
5 heaping teaspoons Morton Tender Quick
2 1/2 tsp mustard seed
1 tsp hickory smoked salt
2 1/2 tsp coarse ground pepper
2 1/2 tbsp garlic salt
Mix and refrigerate 3 days
Mix each day
On 4th day make into rolls – bake on broiler rack, 200 – 2 hours, 150 7-8 hours (I’m taking this to mean reduce the temperature after 2 hours and continue to cook as directed)
I’ve have made these rolls a few time. You slice to serve with crackers. I’ve also have made them using half hamburger and half venison.