Hamburg Sausage - cooking recipe

Ingredients

4 lb. hamburg
1 lb. bulk pork sausage
5 round tsp. Morton Tender Quick salt
2 tsp. black pepper
1 1/2 tsp. garlic salt (my mom uses 2 1/2)
2 1/2 tsp. mustard seed
2 1/2 tsp. liquid smoke

Preparation

Mix well and refrigerate.
Next morning take out and knead 5 minutes and return to refrigerator. Repeat next 2 days.
On 4th day, shape into rolls, not over 2 inches across.
Place on rack with pan underneath to catch drippings.
Bake at 200\u00b0 in oven for 5 hours, turning them at 2 1/2 hours.