Meat Curing –
Herbed Sausage

Italian herbs, Parmesan cheese, and red wine transform ground beef into succulent sausage with the help of Morton® Tender Quick® mix.

  • 1 pound lean ground beef
  • 1-1/2 level teaspoons Morton® Tender Quick® mix
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons dry red wine
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry basil, crushed
  • 1 teaspoon dry oregano, crushed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  1. Combine all ingredients, mixing until thoroughly blended.
  2. Divide mixture in half. Shape each half into slender roll about 1-1/2 inches in diameter.
  3. Wrap in plastic or foil. Refrigerate overnight.
  4. Unwrap rolls and place on broiler pan. 
  5. Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes.
  6. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use