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.

Moose & beef sausage

Hamburger Sausage
5 lbs of cheap hamburger or a combination of ground meats
4-5 round teaspoons curing salt
5 tablespoons mustard seed
2 teaspoons course ground pepper
1 1/2 teaspoons garlic powder OR 2 1/2 teaspoons garlic salt
1 tablespoon Hickory Smoked Salt OR liquid smoke

1st day: Mix all ingredients into a large bowl and refrigerate.
2nd day: Mix (Can be cooked on this day)
3rd day: Mix
4th day: Form into logs and bake in oven at 140-150 F for 8 hours, 4 hours per side.

Slice up and put on any kind of crackers...you might want to try my homemade brandy recipe to go with it...mmm, mmm, good :)