Picnic Sausage

Name: Picnic Sausage
Ingredients: 3 pounds ground beef; 1 pound ground spicy pork sausage; 1/4 cup sugar-based curing mixture (such as Morton(R) Tender Quick(R)); 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

10 ingredients

4 steps

Ingredients

3 pounds ground beef
1 pound ground spicy pork sausage
1/4 cup sugar-based curing mixture (such as Morton(R) Tender Quick(R))
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

Directions

1

In a large bowl, mix together the ground beef, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns, paprika, sage, and onion flakes until well blended. Cover, and refrigerate for 24 hours.
2

Preheat the oven to 225 degrees F (110 degrees C).
3

Divide the meat mixture into 4 equal pieces, and form each piece into an 8 inch long log. Place each log onto 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.
4

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.