Recipe Details
Ingredients
-
5poundsground beef
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¼cupmustard seed
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3tablespoonsgarlic powder
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5teaspoonssugar-based curing mixture (such as Morton® Tender Quick®)
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1tablespoonred pepper flakes
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1tablespoonsalt
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1teaspooncayenne pepper
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½teaspoonhickory-flavored liquid smoke
Cooking Directions
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Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
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On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
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Shape the mixture into five logs; place logs onto the wire rack.
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Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe60 | |
| Calories123 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 4g |
21% |
| Cholesterol 32mg |
11% |
| Sodium 317mg |
14% |
| Total Carbohydrate 1g |
0% |
| Dietary Fiber 0g |
1% |
| Protein 7g |
13% |
| Vitamin C 0mg |
0% |
| Calcium 8mg |
1% |
| Iron 1mg |
4% |
| Potassium 100mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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