MIKE'S SURPRISE SUMMER SAUSAGE
Mike loves to experiment with spices and just can't follow a recipe exactly. Sometimes his experiments go right in the trash but other times, like with this one, it turns our fantastic. This makes an awesome snack or appetizer for a summer get-together.
In a large mixing bowl, combine the first eleven ingredients and whisk until mixed well.
1 Cup warm water 1 Chipotle Bullion Cube
3 Tsp. Tender Quick Meat Cure 1-1/2 Tsp. Liquid Smoke
2 Tsp. Garlic Salt 1/2 Tsp. Onion Powder
1-1/2 Tsp. Mustard Seed 1 TBLSP. Course ground pepper
1 Tsp. Cayenne Pepper 1 Tsp. Dill
1/4 Tsp. Tarragon
3 Lbs. lean ground round
3 to 4 jalapenos, seeded, de-stemmed and cut into 1/4" strips (optional)
Sharp cheddar cheese, as desired
When your seasonings are well blended, add 3 lbs. lean ground round and work the mixture into the meat with your hands. Cover and refrigerate for at least 24 hours. The next day, remove the meat from the refrigerator and using hands, mix well again. Divide the meat into 3 equal balls. Roll each ball into a large round patty. If you like jalapenos, slice 3 to 4 jalapeno peppers in half, remove seeds and stem and cut halves into strips about 1/4" wide.
Beginning at the edge closest to you, line the peppers out so they are in a straight line just at the front edge of the patty. Begin to roll the patty (like a jelly roll). Mike likes to add sharp cheddar cheese. When the roll is about 1/3 rolled up, he adds a layer of cheese cut into 1/4" strips and finishes rolling the sausage up. This way the jalapenos and the cheese will end up in the middle when cut.
Wrap each sausage roll in foil, shiny side out and punch drip holes in the foil on the bottom side. Put wrapped sausage directly on the oven rack, drip holes on the bottom. Put a drip pan under the sausage to catch juices and bake for 1-1/2 hours at 325 degrees F.
Let rolls cool completely before cutting. Serve cold - even chilled. Can also be frozen. YUM!