Summer sausage
Summer sausage
Ingredients/Components
- liquid smoke
- mustard seed
- sausage - 1 lb
- coarse black pepper
- garlic salt or powder
- Morton Tender Quick salt - 4 Tbsp
- hamburger or venison - 4 lb
How to make summer sausage:
Knead together every day for 3 days. Keep refrigerated. On the fourth day, knead once again, then roll into 6 loaves about 2 inches in diameter. Place on racks over drip pans. Bake at 225° for about 5 hours. Cool completely and wrap well; freeze.Recipe categories: < 15 mins, Summer, Seasonal.
Rating:
Related ingredients:
sugar, cream cheese, vanilla, pkg, milk, butter, water, can cream of chicken soup, swiss cheese
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