U225X / RECIPE ADDITION
Record: FOOD-017
Added: 2026-09-15
Record link: https://u225x.com/record/FOOD-017#recipes

The existing safe formula is already embedded in the steps, but its ingredient field is a placeholder. This card organizes those same quantities into an explicit list without inventing a new recipe.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

FIVE-POUND OVEN-COOKED SUMMER-STYLE SAUSAGE — EXISTING RECIPE ORGANIZED
Organized existing recipe, not invented: the ingredient amounts, 325°F cooking method and 160°F endpoint come from FOOD-017. No recipe history or testing claim has been upgraded.
Yield: About 4 lb cooked sausage; yield varies
Prep / wait: 25 minutes
Cook: Begin checking at 45–60 minutes at 325°F; cook every log to 160°F

INGREDIENTS
- 5 lb cold 80/20 ground beef
- 1/2 cup ice water
- 30 g fine salt
- 2 tablespoons mustard seed
- 2 teaspoons coarse black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Optional: 1/2 teaspoon cayenne pepper

METHOD
1. Heat the oven to 325°F. Put a rack over a rimmed baking pan; use more than one pan if needed to leave space between logs.
2. Combine the ice water, salt and spices. Mix into the cold beef until seasoning is evenly distributed and the mixture feels tacky.
3. Make several short skinless logs no more than about 1 1/2 inches in diameter. Put them on the rack with space between them. This recipe contains no cure.
4. Bake at 325°F until every log measures 160°F at its center. Start checking around 45–60 minutes; keep cooking any log below the endpoint.
5. Put small portions in shallow containers and refrigerate at 40°F or below within 2 hours (1 hour if the surroundings exceed 90°F). Eat within 3–4 days or freeze; reheat leftovers to 165°F.
6. Chill thoroughly before slicing for a firmer texture.

NOTES & STORAGE
- These quantities already appear in FOOD-017’s original numbered steps; this card moves them into a visible ingredient list.
- Keep the oven method attached to this uncured formula. It is not suitable for the old low-temperature stepped-smoking schedule, and it is not shelf-stable.

RECIPE BASIS & REFERENCES
Existing FOOD-017 formula and method: https://u225x.com/record/FOOD-017
USDA FSIS: Leftovers and Food Safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety