Christmas Sausage

2 lbs. ground round
1/4 tsp. onion powder
1/2 tsp. garlic powder
1 tbsp. mustard seed
2 tbsp. Morton quick salt
1 1/2 tsp. liquid hickory smoke
1/4 cup water

Mix all together. Roll into a ball. Cut in half and shape into 2 logs. Wrap in foil and chill for 24 hours. Unwrap and bake at 300 degrees for 1 hour.

**this sausage is awesome with cheese and crackers and it is also very good sliced and sauteed for breakfast**