Hamburger Sausage

• 5 lbs hamburger (don't use ground chuck)
• 5 teaspoons curing salt
• 2 teaspoons salt
• 2 12 teaspoons garlic salt
• 2 teaspoons red pepper flakes (crushed red pepper)
• 2 teaspoons liquid smoke
• 2 teaspoons coarse black pepper (pepper mill grind)
• 2 12 teaspoons mustard seeds

1. Mix all ingredients & knead like bread;.
2. refrigerate 24 hours
3. knead again & refrigerate another 24 hours.
4. shape into rolls ( easier to handle if you make 5 or 6 2" rolls ).
5. bake on a sheet cake pan on a rack at 150 degrees.
6. Turn over after 4 hours
7. ( you might have to empty the grease out of the pan several times).
8. keeps 5 weeks in frig or freezes well.

hamburger, curing salt, salt, garlic salt, red pepper, liquid smoke, coarse black pepper, mustard seeds

Taken from www.food.com/recipe/hamburger-sausage-193921 (may not work)