No Casings Sausage For Venison - cooking recipe

Ingredients

2 lbs ground venison, burger
1 lb beef burgers or 1 lb ground buffalo meat, burger
1 lb ground pork, sausage
2 teaspoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon liquid smoke
2 cups water
4 tablespoons quick cure salt
1 teaspoon garlic powder or 1 teaspoon use fresh garlic
1 teaspoon marjoram
2 tablespoons mustard seeds

Preparation

NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
Mix together all ingredients in bowl,.
Cover with press and seal refrigerate for 24 hours.
Divide into 4 even portions, roll out into a 2 inch rolls.
Wrap in foil, around the meat, twist the ends.
Repeat with the other 3 portions.
Bake for 1 hour at 350\u00b0F on cookie sheet.
Remove from oven and let cool until you can handle them.
Cut and wrap to size you wish.
Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !