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Results 111 - 120 of 296 for sausage liquid smoke
111. SUMMER SAUSAGE
Mix all ingredients well. Cover and refrigerate 24 hours. Mix again well and refrigerate another 24 hours. Make into 6 to 8 rolls. Bake at ...
112. SUMMER SAUSAGE
Mix all ingredients together in bowl. Shape into roll and wrap in foil. Place in 13 x 9 inch cake pan. Refrigerate overnight. Bake next ...
113. SUMMER SAUSAGE
Put all of the above in a large mixing bowl and mix thoroughly. Cover and let stand in the refrigerator for 24 hours. Form into 3 or 4 long ...
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, ...
115. SAUSAGE
Mix all together well. Take a 15 x 18 inch piece of aluminum foil divided in half. Divide meat in half and put on each piece of foil. Shape ...
116. SUMMER SAUSAGE
Mix well. Place in refrigerator for 24 hours. Divide into 6 parts. Form loaves. Wrap in cheesecloth or net and bake at 225 degrees for 3 ...
Mix together hamburger, pepper, garlic, ... powder, mustard seed, liquid smoke, Tender Quick salt and ... fork, bake 1 1/2 hours at 325 degrees.
118. SUMMER SAUSAGE
Mix well. Seal 2 inch diameter roll or rolls in foil. Seal both ends. Refrigerate 24 hours. Place in pan of boiling water. Boil 1 hour and ...
119. SAUSAGE
Mix well once a day ... degrees for 8 hours. Turn several times. May want to put in smoke after cooking the 8 hours. Smoke approximately 2 hours.
120. SUMMER SAUSAGE
Mix thoroughly. Cover and refrigerate for two days. Roll into equal sticks and bake in a pan with wire rack at 300 degrees for 1 hour. For ...
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