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Results 11 - 20 of 21 for homemade summer sausage
Mix and knead 5 minutes every day for 4 days. On 4th day, knead and bake 7 hours at 200 degrees.
Mix all ingredients together. Make 2 or 3 long thin rolls; wrap in foil shiny side next to meat. Let stand 24 hours in refrigerator. Poke ...
Mix well. Cover and refrigerate. Knead once a day for 3 days. On the fourth day, knead and divide into 5 loaves. Bake on broiler pan for 10 ...
Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 ...
Mix the above ingredients together ... to commercially packaged sausage, wrap in plastic wrap ... will keep well in refrigerator for 2 to 3 weeks.
Mix all ingredients together and chill for 24 hours, shaping into 2 rolls. Cook 20 minutes in microwave. Then bake in a 350 degree oven, ...
Mix all ingredients well and shape into a roll about 9 inches long. Wrap in foil and cool in refrigerator 24 hours. Bake at 350 degrees for ...
Mix well until the water is worked into the meat. Shape into size of cracker. Set in refrigerator for 24 hours. Bake for 1 hour at 200 ...
Grind the meat; add the seasonings, mix with a wooden paddle. Press mixture down in pan. Stand in a cold place. Use only top quality meat. ...
Preheat oven to 400 degrees. ... Brown hamburger and sausage in the same pan. Cut ... cheese. Bake until cheese is melted and crust begins to brown.
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