picnic sausage

Ingredients

• Servings: 4
• 3 pounds ground beef
• 1 pound ground spicy lamb sausage
• 1/4 cup sugar-based curing mixture (such as morton® tender quick®)
• 2 teaspoons liquid smoke flavoring
• 1 1/2 teaspoons garlic powder
• 2 teaspoons whole peppercorns
• 1 teaspoon paprika
• 1 pinch dried sage
• 2 tablespoons dried minced onion
• 4 (12x18 inch) pieces of nylon netting

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a large bowl, mix together the ground beef, lamb sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until well blended. cover, and refrigerate for 24 hours.
• preheat the oven to 225 degrees f (110 degrees c).
• divide the meat mixture into 4 equal pieces, and form each piece into an 8 inch long log. place each log a piece of netting, and roll tightly. twist the ends and tie with string, or fold under. place sausage rolls on a broiling pan with a rack.
• bake for 5 1/2 to 6 hours in the preheated oven. the internal temperature of the sausage should be 160 degrees f (70 degrees c). remove and cool. remove nylon net, and wrap sausage in foil. refrigerate overnight before slicing. store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.