A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce.

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
1 day
total:
1 day
Servings:
16
Yield:
2 pounds
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.

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  • Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.

  • Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

Nutrition Facts

123 calories; protein 9.2g; carbohydrates 0.3g; fat 9.2g; cholesterol 34mg; sodium 895.6mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
12/31/2006
I've been making this for over 25 years and it's very good I've only used ground beef. One thing that just doesn't make sense about this recipe...if you remove the foil before baking why poke the holes? My recipe says to poke holes in the foil and then bake in the foil...this makes sense! Read More
(52)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2006
I've been making this for over 25 years and it's very good I've only used ground beef. One thing that just doesn't make sense about this recipe...if you remove the foil before baking why poke the holes? My recipe says to poke holes in the foil and then bake in the foil...this makes sense! Read More
(52)
Rating: 5 stars
07/09/2004
This is a great sausage to make with elk! It has a mild flavor and the whole family liked it. I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. We only have a small part of one roll left!(I made it less than a week ago!) Read More
(27)
Rating: 5 stars
10/08/2007
Wow! This is great. I refridgerated it for 24hrs. I cooked in foil with some holes on top I will add some to the bottom next time. I baked until it reached 155 degrees. I love corn beef and this tasted just like it. So easy and such a great result. Read More
(25)
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Rating: 5 stars
09/09/2013
Been making this for years sept for I add a few things to it like onion powder garlic powder worchestershire sauce and a little ground red pepper. also let stand in fridge for 24 hours in logs then boil cook it on a rolling boil for 1 hour this makes it much leaner as most of the fat is boiled out. All in all great stuff I usually make it in very large batches and give it out to family and friends durring the holidays. Read More
(8)
Rating: 5 stars
11/16/2014
Awesome recipe! Everyone loved it. Read More
(1)
Rating: 4 stars
01/09/2014
Family likes the flavor and texture of this recipe. I did add more mustard seeds as per our tastes. Read More
(1)
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Rating: 5 stars
11/09/2015
Tasty Read More
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