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Prep Time: 20 minutes
Cooking Time: 1 hours
Servings: 500 g (1 lb)
500 g (1 lb) lean ground beef
7.5 mL (1-1/2 tsp) Tender Quick® mix
45 mL (3 tbsp) grated Parmesan cheese
30 mL (2 tbsp) dry red wine
5 mL (1 tsp) freshly ground black pepper
5 mL (1 tsp) dry basil, crushed
5 mL (1 tsp) dry oregano, crushed
2.5 mL (1/2 tsp) mustard seed
1.25 mL (1/4 tsp) garlic powder
0.625 mL (1/8 tsp) onion powder
Preparation
Combine all ingredients, mixing until thoroughly
blended. Divide mixture in half. Shape each half into slender
roll about 3.8 cm (1-1/2 inches) in diameter. Wrap in plastic
or foil. Refrigerate overnight. Unwrap rolls and place on broiler
pan.
Cooking
Bake at 325°F (160°C) until a meat thermometer inserted
in the center of a roll reads 160°F (70°C) 50 to 60 minutes.
Store wrapped in refrigerator. Use within 3 to 5 days or freeze
for later use.
PRECAUTIONS FOR SAUSAGE MAKING
1. Use only freshly ground meat.
2. Mix ingredients only once.
3. Use only the specified amount of meat curing salt in the recipe.
4. Refrigerate the uncooked meat mixture at 36°F - 40°F
(1°C - 4°C).
5. Have all equipment immaculately clean. Do not mix meat or sausage
with hands; use large spoon or fork. When shaping loaves, make
sure hands and nails are scrupulously clean.
6. Refrigerate cooked sausage immediately. Use within 3 to 5 days
or freeze for later use.
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