- 31. SUMMER SAUSAGE
- Mix all ingredients together. (Leave ground beef uncooked.) Refrigerate for 3 days. Mix again and divide into 6-8 parts. Shape each part into a log. ...
Ingredients: 6 (salt .. smoke ...)
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- 32. HAMBURGER SUMMER SAUSAGE
- Combine all ingredients. Mix well once a day for 3 days. Keep covered and in refrigerator. On fourth day, form and pack tightly into tin cans (soup ...
Ingredients: 6 (salt ...)
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- 33. HOMEMADE SUMMER SAUSAGE
- 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 ...
Ingredients: 6 (peppercorns .. salt ...)
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- 34. SUMMER SAUSAGE
- Mix together, cover and refrigerate. Re-mix once a day for 3 days. On fourth day, shape in rolls on waxed paper. Remove from waxed paper and place on ...
Ingredients: 7 (salt .. smoke ...)
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- 35. SUMMER SAUSAGE
- Mix well seal tightly in Tupperware and refrigerate overnight. In morning shape in long rolls wrap in heavy tin foil place in baking sheet or pan, ...
Ingredients: 5 (salt ...)
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- 36. SUMMER SAUSAGE
- Lean hamburger works best. Mix all together. Divide into 3 rolls. Wrap in saran wrap. Refrigerate overnight (24 hours). Unwrap from saran wrap and ...
Ingredients: 6 (smoke ...)
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- 37. SUMMER SAUSAGE
- Mix all together well. Divide into 3 rolls, wrap in foil, placing shiny side of foil toward meat. Refrigerate 24 hours, then put in pan and cover ...
Ingredients: 8 (beef .. smoke ...)
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- 38. SUMMER SAUSAGE
- Mix with hands. Refrigerate 24 to 48 hours. Makes into rolls. Place on pan. Bake at 300 degrees for 1 hour.
Ingredients: 9 (meat .. salt .. smoke ...)
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- 39. SUMMER SAUSAGE
- Mix well. Cover and refrigerate 24 hours. Mix again and refrigerate another 24 hours. Make into 5 rolls and bake 8 hours at 150 degrees. Turn after 4 ...
Ingredients: 8 (salt ...)
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- 40. SUMMER SAUSAGE
- Mix all ingredients together for 4 days. Store in the refrigerator. Each day for 5 days, uncover and knead; return to refrigerator. At the end of 5 ...
Ingredients: 6 (salt .. smoke ...)
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