How To Make Your Own Sausage

This week, we made our own sausage for the first time! I was so pleased with how they turned out. They're similar in taste to our local Mennonite summer sausage and surprisingly easy to prepare. By using local, organic beef, you can rest assured that the quality of your product far outweighs the store-bought variety. No fillers, or cancer-causing nitrate preservatives, homemade sausage is an excellent source of protein for gluten-free, dairy-free, egg-free, and normal diets alike!
The following recipe is just a base. Tweak it to your own tastes. I rolled one sausage log in ground pepper to give it an extra kick.
Ingredients:

2 Tbsp Water
2 Tbsp Salt
2 tsp Liquid Curing Smoke
1 tsp Onion Powder
1/2 tsp Dry Mustard
1/2 tsp Garlic Powder
1/2 tsp Ground Pepper
2 lbs Lean Ground Beef

Directions: Combine the first 7 ingredients in a bowl. Add ground beef and mix well. Divide into 2 equal portions. Roll each portion into a 2 inch diameter log. Wrap each log tightly with heavy-duty foil. Chill for 24 hours. Using a fork, poke holes in foil along the top and bottom of each log. Place on a wire rack set in a baking sheet with edges. (or use a broiler pan if you have one). Bake at 300F for 2 hours. Let stand in foil until cooled. Chill. Each roll cuts into 32 slices.

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