Ingredients
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5
-
4 - 5
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5
-
2
-
1 1/2
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1
-
-
-
-
-
-
-
-
-
Directions
Hamburger Sausage, Here’s a great recipe for crackers to use at Christmas I’ve made this several ways, instead of just hamburger I’ve used a combination of ground deer and ground beef or ground moose and beef You could probably use any combination of meat but I suggest adding a non-lean ground meat such as beef or pork because you don’t want it to be too dry I have cooked this on the second day and it’s pretty much the same as the fourth day but you should let it sit for a minimum of 24 hours with at least one good mix during that time , Can u make this in an air fryer, An old family friend gave me her recipe for hamburger sausage years ago and I was very disappointed that I misplaced it until I came across yours which seemed similar to hers Made a half batch to try out and my tweaks were wrapping the rolls in cheese cloth and baked on a rack over cookie sheet My oven only goes to 170 F so I had to turn it on and off every hour to try to maintain 150 F which was hard to do and sometimes the temperature hovered around 200 F but it was worth it because after 8 hours we had amazing results We are definitely making this again and next time I am going to use garlic salt instead of powder and add just a bit more liquid smoke If I had Facebook I would have submitted photos as even at a somewhat higher temp the sausage was nicely coloured and done just right Thanks for sharing this!
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Steps
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1
Done
|
1st Day: Mix All Ingredients Into a Large Bowl and Refrigerate. |
|
2
Done
|
2nd Day: Mix (can Be Cooked on This Day). |
|
3
Done
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3rd Day: Mix. |
|
4
Done
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4th Day: Form Into Logs and Bake in Oven at 140-150 F For 8 Hours, 4 Hours Per Side. |
