Ingredients
- Plastic wrap
- Aluminum foil
- Sausage meat mixture (see recipes here)
Instructions
- Cut two large pieces of plastic wrap, each longer by 6 inches than your desired sausage length.
- Lay the plastic wrap one piece on top of the other so that they overlapping such that their length is still just 6 inches longer than your desired sausage length, but the width is wider than a single piece of plastic wrap would be. This gives you more plastic wrap to roll your sausage in.
- Take a handful or two of meat mixture and place on plastic wrap. Shape meat mixture into the length and diameter of the sausage you’re trying to make, adding more meat or taking away, if needed.
- Roll up your sausage burrito-style, bringing the extra 3 inches on each edge towards the middle, and then rolling the sausage up tightly in the plastic wrap.
- Roll the plastic-wrapped sausage tightly in aluminum foil.
- Repeat by tearing off more plastic wrap and wrapping remaining meat mixture into sausages and then wrapping in foil.
- Refrigerate your wrapped meat in a single layer for 24 hours.
- Preheat oven to 325F. Arrange an oven-safe cooking rack over a baking pan.
- Carefully unroll the sausages from the aluminum foil and then from the plastic wrap. Put them onto the rack.
- Place the pan and rack with the raw sausages into oven and cook until the internal temperature is safe to consume (160F for pork and beef, and 165F for turkey and chicken), as read on an instant-read thermometer. The time will depend on the thickness of your sausages but should be between 30-60 minutes.
- Allow the sausages to cool and then slice and enjoy!