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Results 1 - 10 of 151 for morton tender quick sausage
Mix all ingredients thoroughly in ... 350 degrees. Place sausage on a rack in foil ... cool before slicing. Serve cold or at room temperature.
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 all ingredients together thoroughly. Let set 30 minutes, mix again. To cook, shape into patties. Brown both sides lightly in small ...
Mix thoroughly. Cover and refrigerate. Day 2 - Mix again and refrigerate. Day 3 - Mix again and refrigerate. Day 4 - Mix again and ...
Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. ...
Mix together in bowl meat and liquid smoke. Mix dry ingredients then slowly add meat, mixing well. Refrigerate in covered container for 3 ...
Mix everything together. Divide into 3 portions. Roll into a log 2 inches. Wrap in aluminum foil (shiny side in). Refrigerate 24 hours. ...
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 all ingredients together very thoroughly and cover bowl and refrigerate. Each day for 3 days take out of refrigerator and knead or mix ...
Dissolve Tender Quick and any additional salt in ... Unwrap, cool and refrigerate. May be frozen a short time without deterioration. Slice to serve.
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