Ingredients
4 lb. regular hamburger or turkey burger
2 Tbsp. curing salt
2 Tbsp. whole mustard seed
1 1/2 tsp. garlic salt
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/4 tsp. black pepper, coarsely ground
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
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Mix ingredients with hands until well combined. Cover tightly and chill in refrigerator (34° to 38°) for 3 days. Each day, remove mixture from container and knead lightly for 5 minutes. On fourth day, knead lightly and then shape into 4 equal rolls, each 3 inches in diameter (add 2/3 tablespoon of water if too dry). Wrap each roll in foil. Chill overnight. Next day, remove foil. Place on rack in broiler pan. Bake 4 hours at 225°. Turn several times. Chill slightly. Wrap in foil and refrigerate (3 weeks or freeze 2 months). Serve alone or with cheese and crackers.