Corned beef hash sausage?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Something like that. I was thinking we'd make them fresh and then freeze them, thaw and cook when needed. I think I'll give it a try.
I think the process in that link would work, especially if you use uncooked corned beef.  The originator had cooked leftovers.

I thought about something similar for Stuffed Reuben burgers.

Take ground beef, add pickling spices and salt to water (beer), boil to make a "tea".

Cool down, add appropriate amount of cure. Use 1/4 cup per lb of meat. (the ratio called for on Hi-Mtn. jerky mix)

Mix it all up & let sit.

You could grind spices & salt, then mix.  Add "cured beer" to be a little more precise on the cure. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads