Morton Tender Quick Sausage - Recipes - Page 11

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Results 101 - 110 of 151 for morton tender quick sausage

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101. BEEF SAUSAGE

Mix well. Refrigerate 3 days. Take out each day and mix. On the 4th day form into 3 rolls. Roll in foil to bake. Bake for 8 hours at 200 ...

102. SUMMER SAUSAGE

Mix well. Shape into rolls. Wrap in plastic. Refrigerate for 24 hours. Unwrap - bake at 300 degrees for 1 hour.

103. SUMMER SAUSAGE

Mix all ingredients. Shape into 3 to 4 logs. Wrap in tin foil. Let set in refrigerator overnight. Poke holes in bottom of tin foil. Set in ...

104. HAMBURGER SAUSAGE ROLL

Mix spices in water and add hamburger; mix well. Form into 3 rolls. Wrap in heavy-duty foil, shiny side up. Chill for 24 hours. Poke holes ...

105. SUMMER SAUSAGE

Mix all ingredients together. Divide into half and shape on foil like a roll of bologna. Wrap tightly. Refrigerate 24 hours.

106. SUMMER SAUSAGE

Put ground chuck in large mixing bowl, add all dry ingredients and the liquid smoke to the cup of water. Pour into the ground chuck and mix ...

107. SUMMER SAUSAGE

Mix like meat loaf with hands. Make 3 (6") rolls. Wrap in Saran Wrap and refrigerate 24 hours. Unwrap and bake at 300 degrees for 1 hour ...

108. SUMMER SAUSAGE

Combine ingredients and mix well. Do not substitute for the Morton's salt. Shape into 2 ... 325 degree oven for 90 minutes. Serve hot or cold.

109. 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 ...

110. BEEF SAUSAGE

Mix all ingredients and refrigerate 24 hours. Divide and wrap in 3 packages of foil. Poke holes in bottom of the roll. Place on ...

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