Morton Salt Summer Sausage - Recipes - Page 11

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Results 101 - 110 of 117 for morton salt summer sausage

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101. SUMMER SAUSAGE

Mix all ingredients in water, pour over hamburger and mix well. Shape into 2 rolls. Wrap in foil, shiny side out. Refrigerate for 24 hours. ...

102. SUMMER SAUSAGE

Mix all ingredients together like a meat loaf. Cover TIGHTLY and refrigerate. Mix with hands each day for 3 days. On the fourth day, divide ...

103. SUMMER SAUSAGE

Mix ingredients well. Keep in refrigerator. Mix well once each day for 4 days. Divide into 3 parts. Roll and bake at 175 degrees for 5 ...

104. SUMMER SAUSAGE

Mix well. Make 2 balls, form into 22 inch rolls. Wrap tightly in heavy duty foil, twist ends tightly and put in refrigerator for 3 days. ...

105. SUMMER SAUSAGE

Mix and refrigerate for at ... at 140 degrees (no higher). Turn every 2 hours and then refrigerate. Eat when cool. Makes 5 (1 pound) sausages.

106. SUMMER SAUSAGE

Mix together, cover tightly and refrigerate. On the 2nd day, mix again. On the 3rd day shape into loaves and bake at 200 degrees for 8 ...

107. SUMMER SAUSAGE

Mix once a day for 3 days on 4th day work into 5 rolls. Bake on a broiler or cookie sheet with cake cooler racks in oven 150 degrees for 3 ...

108. SUMMER SAUSAGE

Mix all together and shape in 2 rolls. Wrap in foil and refrigerate for 24 hours. Remove foil before baking and place on broiler pan so ...

109. SUMMER SAUSAGE

Mix well and refrigerate in a covered bowl. Mix once a day for 3 days, and on the fourth day shape into rolls (knead well when shaping) ...

110. SUMMER SAUSAGE

Mix together and shape into 3 rolls about 6 inch long and wrap in plastic wrap. Refrigerate 24 hours. Bake 1 1/2 hours at 300 degrees on a ...

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