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From Virginia Wiedemann:  "You can make this sausage with 4 lb. of venison, moose or elk, and 1 lb. pork, ground together, even though the original recipe calls for ground beef.  It makes a lot, keeps well, and freezes well too.  Great for appetizers, sandwiches, or on pizza, and MUCH lower fat than anything you can buy in a store.  Once you try it you'll be making it regularly!"

Summer Sausage

5 lb. lean ground beef
2-1/2 tsp mustard seed
2-1/2 tsp cracked black pepper
3 Tbsp. Morton Quick Salt (Note: not regular salt)
2 1/2 tsp garlic salt
1/2 tsp (or more) liquid smoke

Mix all ingredients in a large glass or pottery bowl with a tight cover.  Refrigerate for 3 days, taking out and mixing thoroughly each day.

At the end of the third day shape into 5 tightly packed rolls.  Place rolls on broiler pan so any fat can drip down into bottom, and bake in the center of the oven at 175░ to 200░ F. for 8 hours, or overnight.

After rolls have cooled, wrap in plastic wrap, then in foil.  Refrigerate or freeze.  If you are going to keep them for more than a week they should be frozen.

Note: this recipe calls for Morton's Meat Curing Salt.  There may be more than one variety or flavor of Quick Salt in your store.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
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