June Scott's Sausage


  • 4 lbs. ground beef
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon dry mustard
  • 4 tablespoons Morton Tender Quick
  • handful of peppercorns if desired
  • 1 tablespoon liquid smoke flavoring


  • Mix salts and mustard. Add to beef. Sprinkle on liquid smoke. Mix.
  • Form into 4 or 5 rolls; wrap in aluminum foil. Refrigerate for 24 hours.
  • Place in 9x13 pan adding 2 cups of water. Bake at 350F for 1 to 1 1/2 hours. Remove water, open foil end and pour off grease and water.
  • Cool. Refrigerate or freeze.
  • This recipe is a little hard to mix after the tender quick is added. I do it in two batches or use my bread dough attachments. It is very easy to half the recipe. ENJOY!!