Sausage is another food-storage with murkey beginings. Needless to say, encased cured, dried meats store for a very long time, and can be used in a multitude of ways.
This recipe is not really sausage, as the meat is not really cased, and the meat itself is not smoked. However, the flavor is right and perfect for people who do not have their own smokehouses, nor want ropes of meat hanging around their cupboard for a few weeks.
- 2 pounds ground meat. You want fairly fatty meats (20-30%), as leaner meat will tend to be dryer and harder.
- 1 cup water
- 2 Tbsp curing salt (check the canning section of your local store. DO NOT use iodized table salt!)
- 1 Tbsp liquid smoke
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 Tbsp mustard seed (optional)
- Combine all ingredients in a large bowl.
- Cover and freeze overnight. Alternately, separate into smaller containers before freezing.
- Run warm water over bowl to release sausage.
- Wrap sausage in cellophane tightly, making sure to have it completely sealed.
- Boil package for about an hour in water.
- Take temperature with meat thermometer. Keep cooking until internal temperature is 160F (71C)
- Slice thinly and serve.