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Tina’s Garlic Sausage

Although making this sausage is a multi-day procedure, it only takes a minute or two each day. You end up with a delicious filler-free sausage that is great for snacking, dipping or using as a base for canapés.

5 pounds ground beef (or 4 pounds ground beef + 1 pound ground pork)
4 tsp. salt
1 ½ tsp. Splenda or equivalent sugar substitute
¼ tsp. potassium nitrate (saltpetre) – can be purchased at a pharmacy
1 tbsp. mustard seed
1 tbsp. coarsely ground pepper
1 tbsp. garlic salt
1 tsp. Hickory salt

Day 1: Mix all ingredients thoroughly, cover and refrigerate.

Day 2: Remove from refrigerator, and knead meat mixture well with hands for a few minutes, return to refrigerator.

Day 3: As Day 2

Day 4: As Day 2

Day 5: Shape the meat mixture into 6 rolls, about 8 inches long, and 1 ½ to 2 inches across. Place on rack over a cookie sheet and bake for 8 ½ hours at 200 degree Fahrenheit. Remove from oven: cool to room temperature, then wrap each sausage in plastic wrap and refrigerate. This makes a firm “cured” sausage with excellent keeping qualities.

Notes and Variations:

This sausage, in any reasonable serving size, has close to zero grams of carbohydrates and is appropriate for induction.