SANDY WITEK

Delicious and easy. My husband and son enjoyed it. Next time I'll add more seasoning.

Great recipe, simple to make and delicious! Thanks!

Family loves it,I make it all the time,I sometimes sub sausage instead of beef and I've also used a tube of hamburger and a tube of sausage mixed together

I didn't have the mustard seeds, so, I used powdered mustard instead. I cooked it not in logs, but, in four small loaf pans...and after just one single day of aging, it was like heaven....but...I cooked it MUCH slower than you outline here. Harder sausages like this should cook at a much lower heat for a much longer time; otherwise, it's a glorified meatloaf. I put my oven to 250°F and set the pans over a rack on a large cookie sheet and a layer of water to keep a nice steam instead of harsh dry heat; cooked for four hoursAfter cooking, I let it cool down -- in the heat of the oven...just turned off the oven and let it cool naturally, so, the sausage carried over just a little bit in cooking. After cooling, I sliced it thinly and with the mustard powder instead of the seeds, it gave it a bit more mustard -- and bite -- and with it sliced nice and thin, it was like a cross between a pastrami and salami. Over the next few days, with it aging more in the fridge, it took on those characteristics even more.

The texture is not right. The recommended oven temperature is way to hot. Better to cook slower and longer, i.e. 165F for 10 hours.