Ingredients
Method
Prepare the mixture:
- In a large mixing bowl, combine ground beef, curing salt, garlic powder, black pepper, sugar, mustard seeds, coriander, onion powder, liquid smoke, and water. Mix thoroughly until well combined.
Shape the sausage:
- Divide the mixture into two equal portions and shape each into a firm, compact log. Wrap tightly in plastic wrap or aluminum foil.
Refrigerate:
- Place the wrapped sausage logs in the refrigerator for at least 24 hours to allow the flavors to meld.
Cook the sausage:
- Preheat the oven to 200°F (95°C). Remove the wrapping and place the sausage logs on a baking rack set over a baking sheet.
- Bake for 4–5 hours, turning occasionally, until the internal temperature reaches 160°F (70°C).
Cool and store:
- Allow the sausages to cool completely before slicing. Wrap tightly and refrigerate.
Notes
- Add ¼ teaspoon crushed red pepper flakes for a spicy version.
- Use lean ground pork or a beef-pork mix for a different flavor profile.
- Store in the refrigerator for up to 2 weeks or freeze for longer storage.