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Results 111 - 120 of 200 for summer sausage
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 ...
Combine all ingredients. Mix well once a day for 3 days. Keep covered and in refrigerator. On fourth day, form and pack tightly into tin ...
113. SUMMER SAUSAGE
Mix and knead together. Refrigerate in wooden bowl. 2nd day: Knead and refrigerate in heavy plastic bag. 3rd day: Knead and refrigerate in ...
114. SUMMER SAUSAGE
Mix well. Shape into 2 rolls. Wrap in foil (shiny side in). Refrigerate for 24 hours. Poke holes in foil. Place on oven rack over a pan of ...
115. SUMMER SAUSAGE
Mix ingredients. Let stand in covered bowl for 24 hours in refrigerated bowl. Shape into 3 large rolls. Bake on broiler pan at 200 degrees ...
116. SUMMER SAUSAGE
Mix well. Cover and refrigerate. Knead every for 3 days. On fourth day, shape into 5 rolls. Bake at 175 degrees for 5 hours on broiler pan ...
117. SUMMER SAUSAGE
Mix all ingredients well. Roll into 3 or 4 sticks. Wrap in foil and refrigerate for 24 hours. Unwrap and bake at 300 degrees for 1 hour. ...
Mix the above ingredients together ... to commercially packaged sausage, wrap in plastic wrap ... will keep well in refrigerator for 2 to 3 weeks.
119. SUMMER SAUSAGE
Mix all ingredients, roll in foil and let stand in ice box for 3 days. Then punch holes in foil and bake in oven at 325 degrees for 1 hour ...
120. SUMMER SAUSAGE
Mix well, shape in three rolls. Wrap in plastic and refrigerate 24 hours. Bake 1 hour at 300 degrees. GOOD.
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