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Results 1 - 10 of 117 for morton salt summer sausage
Mix all ingredients together and form into rolls 2 inches in diameter. (Makes about 4 rolls.) Seal each roll in aluminum foil and ...
Mix well in a large bowl and refrigerate. Take out each day for 3 days and knead well. On the 4th day, make into rolls, work back and forth ...
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or ...
Mix well in large bowl. ... bags to mix sausage. On fourth day, form ... rolls. Put on broiler pan. Bake at 150 degrees for 8 hours. Can be frozen.
Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8 ...
1st day - Mix, cover and refrigerate. 2nd day - Mix, cover and refrigerate. 3rd day - Form into 5 rolls, place on broiler rack or pan. Bake ...
Mix all ingredients in a large bowl by hand so all spices are mixed thoroughly. Makes 3 balls and form into rolls about 2" in diameter and ...
Mix as meatloaf. Divide meat into 3-4 portions on aluminum foil and shape into logs and roll. Securely twist each end. Put in refrigerator ...
Mix well and leave overnight in refrigerator (covered). Divide in 4 sections (shape into 3x6 rolls). Wrap in Saran Wrap and refrigerate ...
10. SUMMER SAUSAGE
Mix all together. Make 3 rolls. Chill 24 hours. Bake at 250 degrees on broiler pan on rack.
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