Kitchen Sausage

While Jon and I love smoking we are limited by our smoker to only being able to smoke in the warmer months. So through the winter we have to “smoke” in the kitchen. This method of making meat is also good for people that do not have a smoker. And bonus, it’s super easy!

I am going to share with you my grandmother’s kitchen sausage recipe. This meat goes great on anything sandwiches, crackers, pizza or just straight up. Yes I’m guilty of cutting of a thick slab of this meat and eating it straight up!

For me, one of the biggest challenges with making this sausage is finding the room in my fridge for 5 days straight. Another challenge with this meat is ensuring that you have the right salt. If you’re from Thunder Bay I know Maltese has carried it in the past!

As for meat, my favourite to use is deer, but that is not always in the cards. Beef will suffice and I have used both really good meat and cheaper meat, regardless it turns out great!

One other issue I run into with making this meat is that my oven does not go low enough for the recipe. To compensate I cook the meat at 175 F (the lowest my oven goes) and for 8 hours and I turn ever 1 & 1/2 hours.

Here is the recipe, feel free to comment and let me know how your meat making went!


5 lbs of ground beef

6 1/2 tbsp tender quick salt

1 tbsp mustard seed

2 tsp ground black pepper

1 tbsp garlic powder

1 tsp liquid smoke

Mix together and knead for 5 minutes. Put in container with tight lid and store in fridge for 4 days.

Each day take it out and knead for 5 minutes.

On the 5th day knead and then roll into 4-5 logs. Bake at 150 F for 10 hours on foil covered cookie sheet. Roll logs over ever 2 hours.

217 views0 comments

Recent Posts

See All