The Aunt Aggies Summer Sausage


1lb. breakfast sausage
4lbs. hamburger meat 80/20
4 tablespoons Morton's Tender Quick Salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh ground pepper
3 teaspoons Liquid Smoke
2 cups water


In a large bowl mix all ingredients. In a tightly covered container let sit in the refrigerator 24 hours. When ready roll the mixture into about 3"X8" rolls and seal tightly with aluminum foil. Take a fork and piece to make holes into the bottom of each roll. Place the rolls pierced side down into a pan with wire rack to catch the drippings. Bake at 250 degrees 2 hours. Reserve the drippings for future use. Ie; gravy.