Polish Sausage - cooking recipe

Ingredients

3 lb. ground beef (not lean)
1 1/2 c. water
1 tsp. liquid smoke
2 1/4 tsp. garlic powder
2 Tbsp. mustard seed
1 tsp. onion powder
4 Tbsp. Morton Tender Quick meat cure salt
1 tsp. black pepper

Preparation

Mix and roll into 2 or 3 rolls.
Wrap in foil (shiny side in). Refrigerate for 24 hours.
Punch holes in bottom of foil with fork.
Place in deep pan and bake at 325\u00b0 for 2 hours.