Add everything to a large bowl (or stand mixer) and mix really well.
Divide into 2 portions and shape into logs (about 6–7 inches long).
Wrap tightly in plastic wrap (I double wrap).
Refrigerate for 24 hours (don’t skip this step).
Unwrap and place on a sheet pan.
Bake at 275°F/135°C for 2 hours.
Cool in the fridge. Store in the fridge or freezer.
Tags: beef, egg-free, eggless, gluten-free, homemade, make-ahead, mince, nut-free, preserving, sausage, snack
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