Tip: Try summer sausage for more results.

Results 1 - 10 of 14 for venison summer sausage

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Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on cookie ...

Combine and mix water and seasonings. Pour over venison hamburger and mix ... bottom of foil and drain juices on rack. Cool. Can be frozen after cooked.

Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.

Mix thoroughly; chill overnight. Next day add 1 tablespoon liquid smoke. Mix thoroughly. Shape into 2 logs. Bake on cookie sheet 1 hour at 300 ...

Mix together and roll in 2 sheets of tin foil. Refrigerate overnight. Next day poke holes on one side of foil and place on rack (with the drip pan ...

In a large bowl combine all ingredients and form into 2 logs. Wrap each log with aluminum foil - shiny side out. Refrigerate for 24 hours. Before ...

Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in pan and ...

Combine all ingredients, mix well. Shape into 2 rolls. Roll in aluminum foil. Tie ends, refrigerate 24 hours. DO NOT REMOVE FOIL. Place in foil pan ...

Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs one hour ...

Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 rolls. Place ...

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