Corned beef hash sausage?

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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.
 
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